Hey there, fellow food adventurers!
This week has been a whirlwind of sunshine and nature walks, and I'm feeling absolutely rejuvenated. There's something magical about those woodland strolls – the air, the greenery, the little squirrels peeking out... it's like a reset button for the soul. And of course, all that fresh air got me thinking... time for a delicious treat!
Today, I'm excited to share my latest creation: Vegan Coconut Cookie Sandwiches. These aren't just any cookies; they're a little slice of paradise between two melt-in-your-mouth biscuits.
Now, let's talk about that filling. I stumbled upon some fresh coconut flesh (a happy accident, actually!), and it turned out to be the perfect base for a creamy, dreamy center. It's so smooth and indulgent, you wouldn't believe it's so simple to make.
But, I know not everyone has fresh coconut flesh hiding in their cupboard, so fear not! If you have desiccated coconut, a quick whizz in the food processor will turn it into luscious coconut butter - a perfect substitute! Or, grab some pre-made coconut butter from the shops.
These cookies are not only delicious but also gluten-free, so everyone can enjoy them. They are quick and simple to make.
So, grab your apron and let's get baking! Your taste buds will thank you!
Vegan Coconut Cookie Sandwich Recipe
Yields: 15 cookie sandwiches Prep time: 10 minutes Cook time: 10 minutes
Ingredients
For the Cookies:
- 150ml maple syrup
- 100g softened coconut oil
- 300g brown rice flour
- 75g cocoa powder
- ½ tsp fine sea salt
For the Filling:
- 100g unsweetened coconut flesh or coconut butter
- 45ml maple syrup
- 60ml full-fat coconut milk
Instructions
Get Started!
- Preheat your oven to 180°C (355°F). Get a large baking tray ready.
- In a bowl, whisk together the maple syrup and softened coconut oil until it's a smooth mass. It's okay if there are a few lumps.
- Add in the brown rice flour, cocoa powder, and salt. Fold the dry into the wet using a spatula until you have a uniform mass. You might need to use your hands to get everything fully combined.
Rolling and Cutting
- If you have the time, pop the dough into the fridge for 20 minutes. This can help with handling. But if you are impatient, it is not a must.
- Divide the dough in half and roll each half out until you have a sheet that's about 3-4mm thick.
- Use a round cookie cutter to cut out the cookies. Transfer them carefully to the baking tray with a spatula as they will be fragile.
- Bring the scraps together, roll them out and cut more cookies.
Baking and Cooling
- Bake the cookies for about 10 minutes. Once baked remove and transfer to a cooling rack to cool completely.
Making the Filling
- In a bowl, mix the coconut flesh (or coconut butter) with maple syrup and coconut milk until you have a smooth filling. If needed, chill in the freezer for 10 mins to firm up slightly.
Assembly
- Place a teaspoon of the coconut filling on the bottom side of half of the cookies. Top with the remaining cookies.
- Store the cookie sandwiches in an airtight container for a few days.
Making Coconut Butter from Desiccated Coconut (Optional)
- Add at least 300g of desiccated coconut to your food processor.
- Process the coconut until it begins to release its natural oils. Stop from time to time to scrape down the sides. This may take up to 15 mins.
- Continue until a runny, buttery consistency is achieved.
Tips and Notes
- If using coconut flour, use 120g and add 90ml-120ml of plant milk to get the right consistency.
- These cookies taste great with a cup of herbal tea, coffee or a glass of plant milk.
Nutritional Information
Per cookie sandwich (approximate)
- Calories: 220
- Sugars: 11g
- Fats: 11g
- Saturates: 9g
- Proteins: 3g
- Carbs: 31g
Enjoy the coconutty goodness, and until next time, happy baking!