I thought a chocolatey vegan treat would be just the thing to tell you about since I haven't done a sweet recipe in a while. The truth is that I'm semi-abstaining (there are always exceptions) from sweets this month since I've been eating it up this summer. After a long vacation and a few too many So Delicious Coconut Sandwiches by the pool, I decided it would be best to get back to basics and cut the sweets for a while.
Of course, that didn't stop me from whipping up this yummy recipe. This delicious sandwich cookie is quite a treat for your end of summer celebrations!
Chocolate Peanut Butter Sandwich Cookies
1 TBS ground flax seeds
1/4 C soy milk
1/2 C canola oil
3/4 C sugar
1 TBS molasses (optional)
1 tsp vanilla
1.5 C whole wheat pastry flour
1/4 C cocoa powder
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees. Stir flax and soy milk together vigorously for 30 seconds. Add the oil, sugar, molasses, and vanilla together until well combined. Add flour, cocoa powder, baking soda, and salt. Stir to combine. Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake for 10 minutes and allow to cool completely.
1 C peanut butter (smooth or crunchy)
1/3 C maple syrup
1/4 tsp vanilla
1/2 C water
Add peanut butter, maple syrup, and vanilla into a food processor. Begin processing and add water a tablespoon at a time until the mixture is creamy and spreadable. You don't need to use all the water if it starts looking too thin.
Carefully scoop a tablespoon of filling onto the bottom of one of the cooled cookies and place another cookie on top. Continue assembling until all cookies are used.
Makes 12 sandwiches.
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