For best results, ensure all margarine and cream cheese alternative are at room temperature before starting. If you prefer a stronger coconut flavor, add an additional 1/2 teaspoon of coconut extract to the cream filling. Store assembled cookies in an airtight container in the refrigerator to maintain their shape and freshness.
Chocolate C'OAT'conut Sandwich Cookies
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING24 People
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VIEWS0
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!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Fiber4 g
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Protein3 g
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Saturated Fat6 g
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Sodium56 mg
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Sugar31 g
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Fat9 g
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Unsaturated Fat0 g
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)
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