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
- 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
- 1 cup organic powdered sugar (or powdered monk fruit)
- ½ cup vegan butter
- For the cookies, preheat the oven to 350F.
- In a large mixing bowl, sift the flour and cocoa powder together.
- Add the sugar, arrowroot, baking powder, and salt, and whisk.
- Add the vegan butter, applesauce, and vanilla extract, and mix with a hand-mixer until incorporated.
- Add the classic chocolate milk pulp, and mix again.
- Roll the cookie dough out on parchment paper to about ¼ inch thickness.
- Use a 2-inch round, fluted cookie cutter to cut out about 36 cookies, re-rolling the dough as needed.
- Transfer the cookies to a baking sheet, and bake in the oven for 12-15 minutes.
- Remove from the oven, and allow them to cool completely.
- 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.
- When the cookies are completely cooled, fill with cream, and serve!
- Store cookies in an airtight container in the fridge.