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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.