Vegan Chocolate Coconut Oat Sandwich Cookies Recipe

Ingredients

• 2 tablespoons flax seed meal
• 0.33 cup water
• 1.5 cups all-purpose flour
• 0.67 cup unsweetened cocoa powder
• 0.5 cup rolled oats
• 1 teaspoon baking soda
• 1 cup Becel® with Oat Beverage margarine
• 0.75 cup firmly packed light brown sugar
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips
• ½ cup Becel® with Oat Beverage margarine
• ½ cup Violife™ Creamy Original
• 4 cups icing sugar
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1.5 cups unsweetened finely shredded coconut

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
2. In a small bowl, combine the flax meal and water. Allow the mixture to sit for 10 minutes to create a binding agent.
3. In a large bowl, whisk together the flour, cocoa powder, oats, and baking soda. Set this dry mixture aside.
4. In another large bowl, cream together 1 cup of Becel® with Oat Beverage margarine and the sugars using an electric mixer. Beat until the mixture is light and fluffy, approximately 5 minutes. Mix in the flax meal mixture and vanilla extract. Gradually incorporate the flour mixture until just combined. Finally, stir in the chocolate chips.
5. Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each cookie. This recipe will yield approximately 48 cookies. Bake for 10 minutes, or until the edges are just set. Be careful not to overbake the cookies.
6. Remove the baking sheet from the oven and place it on a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to the wire rack to cool completely.
7. In a large bowl, beat together 1/2 cup of Becel® and the non-dairy cream cheese with an electric mixer until the mixture is smooth and creamy. Add the icing sugar, coconut extract, and vanilla extract, and continue to beat until fluffy. Gently fold in the shredded coconut.
8. Once the cookies have completely cooled, spread approximately 2 tablespoons of the coconut cream onto the flat side of one cookie. Top with another cookie, gently pressing down until the cream reaches the edge. Repeat this process with the remaining cream and cookies.

Nutrition

• Calories: 253 kcal
• Fat Content: 9 g
• Fiber Content: 4 g
• Sugar Content: 31 g
• Sodium Content: 56 mg
• Protein Content: 3 g
• Carbohydrate Content: 47 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g