Name: Chocolate C'OAT'conut Sandwich Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Flax seed meal - 2 tablespoons; Water - ⅓ cup; All-purpose flour - 1 ½ cups; Unsweetened cocoa powder - ⅔ cup; Rolled oats - ½ cup; Baking soda - 1 teaspoon; 1 cup Becel® with Oat Beverage margarine - 1 teaspoon; Firmly packed light brown sugar - ¾ cup; Granulated sugar - ¾ cup; Vanilla extract - 1 teaspoon; Vegan chocolate chips - 1 cup; ½ cup Becel® with Oat Beverage margarine - 1 cup; ½ cup Violife™ Creamy Original - 1 cup; Icing sugar - 4 cups; Coconut extract - 1 teaspoon; Vanilla extract - 1 teaspoon; Unsweetened finely shredded coconut - 1 ½ cups

Ingredients for - Chocolate C'OAT'conut Sandwich Cookies

1. Flax seed meal 2 tablespoons

2. Water ⅓ cup

3. All-purpose flour 1 ½ cups

4. Unsweetened cocoa powder ⅔ cup

5. Rolled oats ½ cup

6. Baking soda 1 teaspoon

7. 1 cup Becel® with Oat Beverage margarine 1 teaspoon

8. Firmly packed light brown sugar ¾ cup

9. Granulated sugar ¾ cup

10. Vanilla extract 1 teaspoon

11. Vegan chocolate chips 1 cup

12. ½ cup Becel® with Oat Beverage margarine 1 cup

13. ½ cup Violife™ Creamy Original 1 cup

14. Icing sugar 4 cups

15. Coconut extract 1 teaspoon

16. Vanilla extract 1 teaspoon

17. Unsweetened finely shredded coconut 1 ½ cups

How to cook deliciously - Chocolate C'OAT'conut Sandwich Cookies

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.

2 . Stage

Combine flax meal and water. Let stand 10 minutes.

3 . Stage

Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.

4 . Stage

Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.

5 . Stage

Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.

6 . Stage

Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.

7 . Stage

Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.

8 . Stage

Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.