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Chocolate Chip Cookie Sandwich

October 14, 2016


Current Relationship Status: yoga pants, Netflix, & these wondrous, gluten-free, plant-based Chocolate Chip Cookie Sandwiches... because, why the fudge not?! Thanks Ayah (a.k.a. @healthyliving_happy) for this brilliant recipe. 


Ingredients:

1/3 cup gluten-free all-purpose flour
1/4 cup oat flour (ground oats)
2 tbsp coconut sugar
1 tbspcoconut flour
1 tbsp flax seed meal
1 tsp baking powder
1 tbspmelted coconut oil
1 tbsp unsweetened applesauce
3 tbsp almond milk
1/2 - 1 Chocolate Coated Squareof choice. We recommend Nuts & Sea Salt!
Chocolate Sauce (optional): 
1 tbsp of cocoa powder mixed with 1 tbsp coconut nectar and almond milk. If it’s too thick add more water/milk, too thin add more cocoa and if you prefer it sweeter than add more nectar.

Recipe: 

  1. Preheat oven to 350 degrees F.
  2. Take your Square of choice and chop it up into 16-20 little Squares (these will be your "chocolate chips")
  3. Next, mix your dry ingredients (gluten-free all-purpose flour, oat flour, coconut sugar, coconut flour, flax seed meal, baking powder) in a large bowl.
  4.  Next, add in wet ingredients.
  5. Combine well. If batter is too thick, add more almond milk.
  6. Next, fold in Square chunks.
  7. Roll dough into balls using tbsp measurements. Then form into your desired cookie shape.
  8. Add cookies to a pan with parchment paper or greased with coconut oil, and bake for 8-10 min. *Keep an eye out because they bake quickly.
  9. Once they are done baking, let them cool completely before you make the cookie sandwich (using the chocolate sauce recipe above).
  10.  Place cookie sandwiches in fridge for 20-30 minutes so the chocolate can set. 
  11. Enjoy!

                      WE'LL KEEP IT FRESH...

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