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Chocolate Sandwich Cookies

Use your leftover classic chocolate milk pulp in these fun, dippable, delicious Chocolate Sandwich Cookies! Sweet, creamy filling sandwiched between two dark chocolate cookies, makes for the perfect treat!

Servings: 18 cookies
Total Time: 5 minutes to make cream, 10 minutes to make cookies, 15 minutes baking time

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Ingredients

Cookies
  • 1 ½ cups gluten free baking flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • 1 cup dark cocoa powder
  • 1 cup sugar
  • 1 tbsp arrowroot
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup vegan butter (softened)
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • ½ cup classic chocolate milk pulp
Cream Filling
  • 1 cup organic powdered sugar (or powdered monk fruit)
  • ½ cup vegan butter 

Directions

  1. For the cookies, preheat the oven to 350F.
  2. In a large mixing bowl, sift the flour and cocoa powder together.
  3. Add the sugar, arrowroot, baking powder, and salt, and whisk.
  4. Add the vegan butter, applesauce, and vanilla extract, and mix with a hand-mixer until incorporated.
  5. Add the classic chocolate milk pulp, and mix again.
  6. Roll the cookie dough out on parchment paper to about ¼ inch thickness.
  7. Use a 2-inch round, fluted cookie cutter to cut out about 36 cookies, re-rolling the dough as needed.
  8. Transfer the cookies to a baking sheet, and bake in the oven for 12-15 minutes.
  9. Remove from the oven, and allow them to cool completely.
  10. While they’re cooling, prepare the cream by adding monk fruit and vegan butter to a mixing bowl, and whip with a hand-mixer until smooth.
  11. When the cookies are completely cooled, fill with cream, and serve!
  12. Store cookies in an airtight container in the fridge.