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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 13.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 175.7 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.0 g

View full nutritional breakdown of OSG Vegan Chocolate Chip Cookie Sandwiches calories by ingredient
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OSG Vegan Chocolate Chip Cookie Sandwiches

Submitted by: BROOKIEWINS

Introduction

taken directly from Oh She Glows' blog:

Two chewy cookies sandwich a cookie dough patty with a light coating of cream cheese frosting. While these chocolate chip cookie sandwiches technically arenít a holiday cookie, they are so delicious I think they should be!

Chocolate Chip Cookie recipe adapted from (Never Home) Maker, Jacques Torres, and Kohala.
taken directly from Oh She Glows' blog:

Two chewy cookies sandwich a cookie dough patty with a light coating of cream cheese frosting. While these chocolate chip cookie sandwiches technically arenít a holiday cookie, they are so delicious I think they should be!

Chocolate Chip Cookie recipe adapted from (Never Home) Maker, Jacques Torres, and Kohala.

Number of Servings: 24

Ingredients

    Ingredients:

    * 1/2 cup Earth Balance (or butter), at room temperature
    * 1/4 cup + 2 tbsp sugar
    * 1/2 cup brown sugar (lightly packed)
    * 1/2 tbsp egg replacer + 3 tbsp warm water, mixed [Bobís Red Mill is good] Flax egg may also work.
    * 1/2 tsp vanilla extract
    * 1/2 tsp vanilla bean paste (or you can use another 1/2 tsp pure vanilla extract)
    * 3/4 cup white flour
    * 1/2 cup whole wheat flour
    * 1/2 tsp kosher salt, plus more for garnish (if desired)
    * 3/4 teaspoon baking soda
    * 1/4 tsp baking powder
    * 1/2 cup pecans, toasted and processed
    * 1/2 cup walnuts, toasted and processed
    * 1/2-3/4 cup dark chocolate (chopped) or chocolate chips (I used chocolate chips)
    * Cream cheese frosting (if making sandwich cookies)

    Cream Cheese Frosting
    ē 1/2 Cup vegan buttery spread (I used Earth Balance)
    ē 2/3 Cup vegan cream cheese (I used Tofutti)
    ē 2 tsp Vanilla Extract
    ē 2 Cups Powdered Sugar

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Directions

COOKIE Directions:
**Please note that even small adjustments to the recipe resulted in a different texture or taste, so keep that in mind if adjusting. Also, I highly recommend the 12 hour refrigeration as the flavour was much better after being chilled! :)

Preheat the oven to 350F and toast the nuts for 8 minutes being careful not to burn. Once nuts are toasted allow to cool slightly and process until fine in a food processor. Set aside. Alternatively, you can chop the nuts by hand if you need to, but if going this route it may be easier to chop first and toast after.

In a small bowl whisk together your egg replacer with water and set aside for several minutes.

In a large bowl or in the bowl of electric mixer, beat the Earth Balance for about 60 seconds until smooth. Now add in the brown sugar (making sure there are no clumps) and the white sugar. Beat for 4 minutes, scraping the bowl when necessary.

Place vanilla extract into the egg replacer mixture and stir well. Now add this mixture to the Earth Balance and Sugar mixture and beat for another 3-4 minutes, scraping the sides of the bowl with a spatula every minute or so. The mixture will look at bit like whipped frosting (see below).

In a separate large bowl, whisk together the dry ingredients (white flour, whole wheat flour, baking powder, baking soda, salt). Now gradually add this mixture to the wet mixture and mix until just combined.

Add in your chocolate chunks or chips and processed and toasted nuts and beat for a few more seconds until combined.

Now place the dough into a ball and cover in plastic wrap, making sure to cover all sides. Refrigerate dough overnight or for 8-12 hours. Remove from fridge and allow to come to room temperature for about 60 minutes. Please note that there was a great improvement in flavour after chilling for 12 hours!

Roll into balls about 1.5 tbsp large and slightly flatten each ball with your hand. The more you flatten it, the bigger the cookie will spread. Place the cookies about 1.5-2 inches apart on the sheet. You can also make mini cookies, but the cooking time will likely be less than I state below. Set aside about 1/3 of the cookie dough if you are planning to make sandwich cookies (you will need the raw dough for the patties).

Sprinkle the balls with a very small amount of kosher salt (optional). This will make the sweetness of the cookie pop. Allow cookies to come to warm room temperature for an additional 5-10 minutes.

Bake for 10 minutes at 350F until slightly golden around the edges with a pale centre. Let sit on the sheet for 5-10 minutes before removing from pan. Serve warm! :) The cookies will firm up quite a bit so not to worry if they are initially soft.

If making sandwich cookies, Grab some unbaked cookie dough and make a small patty the size of a cookie about 1/2 cm in width. Flip 1 cooled cookie so it is bottom side up and place the cookie dough patty on top. Now grab another baked (and cooled) cookie and spread on some cream cheese frosting (recipe linked above). Sandwich the two cookies together.


FROSTING Directions: In a large bowl, mix together the butter and cream cheese with a wooden spoon until incorporated. Add in the vanilla to help along the process. Now slowly add in the icing sugar, stirring frequently until mixed. You want to keep mixing it until no clumps remain. This process takes at least 5 minutes or longer, so be patient. You could also use a mixer too of course!
Note: You may add milk if you want the frosting a bit thinner for drizzling, but I suggest waiting until it is fully mixed. The recipe above makes a frosting perfect for piping, but you may want it thinned out.


Number of Servings: 24

Recipe submitted by SparkPeople user BROOKIEWINS.






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