This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HelloNutchello #CollectiveBiasI’m usually a bigger fan of salty treats than sweet (Yay, French Fries!) with one exception…chocolate sandwich cookies! What’s not to love about dunking the perfect mixture of chocolate and vanilla in a big glass of milk? These days, with impressionable young kids in my house, I refrain from even bringing store-bought cookies into the house so I had to think of a Healthier Chocolate Sandwich Cookie alternative!
I’ve included two ways to make these cookies, both with wholesome ingredients but one excludes animal products. We’re not vegan (ovo-lacto vegetarians) but I love trying out new methods in baking so this recipe was the perfect opportunity to give Aquafaba (chickpea brine) a try! I’m absolutely amazed how the excess liquid from a can of chickpeas can be used as an egg replacer but just in case you’re not, I have included standard ingredients in the recipe as well.
Rows of Goodness
One of my favorite things about vegan baking is that you don’t have to worry about little hands sneaking off bits of the raw dough. After rolling out the dough and cutting the circles, I may have tried a bit of the uncooked chocolate cookie dough as well (don’t tell!) I kept thinking about how delicious these would also be with a bit of peppermint extract and dipped in dark chocolate. Maybe next time!
After the baked whole wheat chocolate cookies have cooled, it was time to add the vanilla nut cream! I used the buttery texture of macadamia nuts to create the ultimate cream and used a piping bag to apply. Make sure not to add too much liquid to the vanilla cream or it won’t hold it’s shape when sandwiched between the cookies.
The Perfect Snack
Once your cookies are assembled, all that’s left to do is pour an ice cold glass of Silk Toasted Coconut & Cashews Nutchello (found at Walmart). With only 9 g of sugar and 80 calories per glass, it’s the perfect afternoon companion to these Healthier Chocolate Sandwich Cookies. I love knowing that my kids are drinking a beverage with no saturated fat, cholesterol, artificial colors, or flavoring. My kids, on the other hand, just love that they’re able to dunk their cookies!
Healthier Chocolate Sandwich Cookies
- 2 ½ c white whole wheat flour
- ½ c dutch process cocoa
- ½ t salt
- 1 ½ c coconut oil or butter
- ¾ c sugar
- 3 tbsp aquafaba 1 egg
- 1 tsp vanilla
- 2 c raw macadamia nuts
- ½ c coconut milk or any other milk substitute
- 3 tsp vanilla
- ⅛ c sugar
- pinch of salt
- Preheat oven to 350
- Whisk together flour, cocoa, and salt in a medium bowl
- Using a stand-alone or handheld mixer, cream the oil (or butter) and sugar together. Once mixed completely, add aquafaba (egg) and vanilla.
- Add flour mixture gradually at low speed while scraping down the sides.
- Roll dough out to 1/4" thickness on cocoa/flour floured surface. Use cookie cutter or small container to cut 2" circles.
- Place on parchment paper lined sheet and freeze for 5 minutes.
- Bake in oven for 7 minutes and allow to cool completely.
- Add nuts, 1/4 coconut milk, vanilla, sugar and salt to food processor or high speed blender to create cream. Add more milk 1 tbsp at a time until creamy texture is achieved. Be cautious with adding too much though because the cream will be too runny!