Makes 12 sandwich cookies
Ingredients
- Chocolate Chip Cookies (recipe attached)
- Vanilla Frosting (recipe attached)
- Vegan chocolate chips (optional)
Directions
- Place 1 tablespoon frosting on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches; roll edges in chocolate chips to adhere, if desired. Store cookies in an airtight container, at room temperature, up to 5 days, refrigerated, up to 1 weeks, or frozen, up to 2 weeks; thaw before serving.
CHOCOLATE CHIP COOKIES
Makes 24 cookies
Ingredients
- 1 cup coconut oil, melted and cooled
- 6 tablespoons prepared unsweetened applesauce
- 1 teaspoon salt
- 2 tablespoons pure vanilla extract
- 1 1/4 cups evaporated cane juice
- 2 cups Bob's Red Mill gluten-free all-purpose baking flour
- 1/4 cup flax meal
- 1 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 1 cup vegan chocolate chips
Directions
- Preheat oven to 325 degrees with a rack set in the center. Line 2 baking sheets with parchment paper; set aside.
- In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
- Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.
- Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool.
VANILLA FROSTING
Ingredients
- 3/4 cup rice milk or unsweetened soy milk
- 3/4 cup dry rice milk powder or dry soy milk powder
- 1 tablespoon coconut flour
- 1/4 cup agave nectar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups coconut oil, melted and cooled
- 2 tablespoons fresh lemon juice
Directions
- In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
- With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
- Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month
