How to Make Chocolate C'OAT'conut Sandwich Cookies - A Step-by-Step Guide

There's nothing quite like a homemade cookie, especially when it's a sandwich cookie filled with a creamy coconut filling and dipped in rich, dark chocolate. If you're a fan of the classic combination of chocolate and coconut, then you're going to love these Chocolate C'OAT'conut Sandwich Cookies. With a crispy oatmeal cookie on the outside and a sweet coconut filling on the inside, these cookies are the perfect indulgence for any occasion.

Making these cookies from scratch may seem d...

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Ingredients

  • 2 tablespoons flax seed meal
  • ⅓ cup water
  • 1 ½ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • 1 cup Becel® with Oat Beverage margarine
  • ¾ cup firmly packed light brown sugar
  • ¾ 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 ½ cups unsweetened finely shredded coconut

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 10 mins
  • Total Time: 40 mins
  • Servings: 24
  • Yield: 24 sandwich cookies

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
  • Combine flax meal and water. Let stand 10 minutes.
  • Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
  • 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.
  • 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.
  • Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
  • 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.
  • 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.
  • Nutrition

    253 cal.

    • Total Fat: 9g
    • Saturated Fat: 6g
    • Sodium: 56mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 4g
    • Total Sugars: 31g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 9mg
    • Iron: 1mg
    • Potassium: 89mg