Name: Chocolate C'OAT'conut Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Cuisine: US
Ingredients: 2 tablespoons flax seed meal; 1/3 cup water; 1 1/2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1/2 cup rolled oats; 1 teaspoon baking soda; 1 cup vegan margarine (with oat beverage); 3/4 cup firmly packed light brown sugar; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup vegan chocolate chips; 1/2 cup vegan margarine (with oat beverage); 1/2 cup vegan cream cheese alternative; 4 cups icing sugar; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1 1/2 cups unsweetened finely shredded coconut

Indulge in these delightful vegan sandwich cookies, where the wholesome goodness of oats meets the tropical allure of coconut, all embraced by rich chocolate. A symphony of textures and flavors in every bite!

Follow The Directions

01

Step

0 mins

Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper. (5 minutes)

02

Step

10 mins

Combine flax meal and water in a small bowl. Let stand for 10 minutes to create a flax egg. (10 minutes)

03

Step

0 mins

In a large bowl, whisk together flour, cocoa powder, oats, and baking soda. Set aside. (5 minutes)

04

Step

5 mins

In another large bowl, beat 1 cup of vegan margarine with brown sugar and granulated sugar using an electric mixer until light and fluffy, about 5 minutes. Beat in flax egg mixture and vanilla extract. Gradually beat in the flour mixture until just combined. Stir in chocolate chips. (15 minutes)

05

Step

10 mins

Drop dough by heaping tablespoonfuls onto the prepared baking sheet, leaving 2 inches (5 cm) between each cookie. This recipe will yield approximately 48 cookies. Bake for 10 minutes, or until edges are just set. Be careful not to overbake. (25 minutes)

06

Step

5 mins

Place baking sheet on a wire rack and cool for 5 minutes. Then, transfer cookies to the wire rack to cool completely. (1 hour)

07

Step

0 mins

While cookies are cooling, prepare the coconut cream filling: In a large bowl, beat 1/2 cup vegan margarine and vegan cream cheese alternative with an electric mixer until creamy. Add icing sugar, coconut extract, and vanilla extract; beat until fluffy. Stir in shredded coconut. (10 minutes)

08

Step

0 mins

Once the cookies have cooled completely, spread about 2 tablespoons of coconut cream filling on the flat side of one cookie and top with another cookie, pressing down gently until the cream comes just to the edge. Repeat with remaining cream and cookies. (20 minutes)