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America’s Healthy
Cooking Teacher

Chocolate Espresso Sandwich Cookies

Does it get better than double chocolate cookies, laced with rich espresso and wrapped around a lush creamy filling? I think not.

Makes 36 cookies, 18 sandwiches

Ingredient List: 
Cookies:
8 tablespoons vegan butter substitute
6 tablespoons coconut sugar
¼ cup brown rice syrup
1 teaspoon pure vanilla extract
1 tablespoon finely ground espresso (use 2 tablespoons for stronger coffee flavor)
Pinch sea salt
1 ½ cups whole wheat pastry flour
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened cocoa powder
1 cup non-dairy dark chocolate chips
½ cup coarsely chopped pecans or walnuts
 
Creamy Filling:
2/3 cup vegan cream cheese substitute
1/3 cup Suzanne’s Specialties Rice Mellow
1 teaspoon pure vanilla extract
Step By Step Instructions: 
Preheat oven to 350o and line 2 baking sheets with parchment paper.
 
Mix together vegan butter, coconut sugar, syrup, vanilla and coffee and whip until creamy and smooth. Mix in flour, salt, baking powder and soda and cocoa powder. Mix until a soft dough forms. Fold in chocolate chips and nuts
 
Spoon by tablespoons onto lined baking sheets allowing room for the cookies to double in size. Bake for 14-15 minutes. Remove cookies from oven; transfer from baking sheets to cooling rack or counter and allow to cool completely before making ‘sandwiches.’
 
While the cookies bake and cool, make the filling. Combine ingredients and whisk until smooth and creamy. Chill for 30 minutes.
 
When the cookies are cool, pair up those of similar size. Spoon a bit of filling onto the flat side of a cookie and press another cookie gently onto the cream forming the sandwich. Set aside for 15 minutes to allow the filling to set, but it will remain soft and creamy.
 
Cook’s Tip: I use this frosting for everything from chocolate cupcakes to carrot cake to plain vanilla cake. Enjoy!