Chocolate C'OAT'conut Sandwich Cookies

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine flax meal and water. Let stand 10 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.'}

📊 Nutrition Facts

Per serving (24 servings total)