This weekend DH (Dear Husband) and I had a rough Sunday. In researching what recipe to share today, I found this recipe for Homemade Chocolate Sandwich Cookies. I happen to have all the ingredients. So, while DH is working today (yes, it’s a Memorial Day, but he is working) I am going to make these for him as a surprise.
Every ingredient in these cookies serves a health purpose. Supports some problem that I have. Food can be your prescription if you take the time. Would you rather take a pill or eat a cookie?
RAW CHOCOLATE COOKIES (Makes 12 cookies)
- 1 cup almond meal or hazelnut meal
- 1/3 cup raw cacao powder
- 1/4 cup shredded coconut
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- Cream collected from 1 can of coconut milk (see step 1)
- 1 tsp vanilla extract
- 2 tsp maple syrup
WHAT TO DO
- Pop coconut milk in the fridge the night before. This is an important step so that the cream separates from the liquid. The cream will form at the top, after opening the can, scoop out the coconut cream ready for whipping.
- Combine almond meal, raw cacao powder, shredded coconut, maple syrup and coconut oil in the food processor and process until well combined.
- Line surface with baking paper and roll out the cookie mixture.
- Using a cookie cutter, cut biscuits (using a small cookie cutter we were able to cut out 24 cookies). Tip: once you’ve rolled and cut, roll out remaining ‘off-cuts’ to get the most out of your cookie mix.
- Place your cut cookies into the freezer to set while you whip your coconut cream.
- To whip coconut cream, combine cream, vanilla and 1 tsp of maple syrup. Whip using an electric hand beater for about 1-2 minutes, until light and fluffy.
- Assemble Oreos by filing 2 biscuits with “buttercream” filling like a yummy biscuit sandwich!
- Place back in the freezer for half an hour, until set. Store in the fridge or freezer.
Recipe Courtesy: Food Matters