Double Chocolate Sandwich Cookies
The double stuffed chocolate version of a Healthified Oreo. Nostalgia and nutrition rolled into one cookie. The cookies come together more easily with the Gratisfied Empower Bar Cacao baking mix, resulting in a dessert that is grain-free and vegan optional.
Equipment
- Circle cookie cutter
- Rolling Pin
Ingredients
For the cookies
- 1 Gratisfied Empower Bar Cacao baking mix pouch see note
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
For the chocolate frosting
- 1/2 cup grass-fed butter, room temperature or sub with vegan butter or palm oil shortening
- 1/2 cup coconut oil, room temperature
- 1/3 cup cacao powder or cocoa powder
- 1 cup powdered monk fruit or sub with regular powdered sugar
Instructions
- Make the cookies. In a small bowl, whisk together the melted coconut oil and maple syrup until creamy. Transfer the Empower Bar Cacao baking mix to a large bowl. Pour in the wet ingredients and use a spatula to blend until a dough is formed and it becomes thick enough to handle with your hands (it might take some extra stirs with the spatula).
- Use your hands to gather the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the ball of dough for 30 minutes
- Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Once chilled, place the ball of dough between two sheets of parchment paper. Use a rolling pin to roll out the dough until about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle. Remove the top sheet of parchment paper.
- Using a pre-greased 2-inch circle cookie cutter (or cookie cutter of desired shape and size) cut out cookies, and use a pre-greased spatula to place them gently on the baking sheets. Do this until all of the dough is used up. You should have at least 20 cookies which will make 10 sandwich cookies.
- Bake the cookies for 10 minutes until they have started to firm (they might still be soft to the touch, but they will continue to firm as they cool). Allow the cookies to completely cool before filling (1-2 hours).
- Make the filling. In a large bowl, combine the grass-fed butter and coconut oil. Using a whisk or a hand-blender or beater, cream together the butter and coconut oil until blended and fluffy, about 30 seconds. Add the cacao powder and powdered monk fruit and blend again. Use your spatula to give the filling mixture a stir.
- Place 1-2 tablespoons of filling between two cookies and press them together until the filling reaches the edges of the cookies. Continue to do this until all of the cookies have been filled. Keep the cookies in the refrigerator.