Shut the front door. No wait, don’t… this is for real! Did I really make a sandwich out of chocolate chip cookies with a chocolate chip cookie dough and creamy icing centre? You bet! I want to make a disclaimer immediately- while there are healthy elements in this recipe, it is delicious, not nutritious. I promise to reserve it for occasions and holidays that call for a special treat. After all, cookie dough sandwiched between 2 cookies basically means you are eating three cookies at once, but before you health fiends close the book on this recipe, you need to know that it is AMAZING. It’s also vegan (no eggs, dairy, or other animal products incorporated) and contains super-healthy pumpkin seeds. I guarantee you that the first words out of your mouth after trying this cookie will be “Oh, my, gosh.” You get the best of all cookie worlds, a crisp delicious exterior, icing, and a rich, buttery interior.
These cookies are amazing to eat frozen. It’s just like eating an ice cream sandwich, only better. These cookie sandwiches seriously disappeared faster than any other cookies I have ever made. So without further adieu, the recipe, which was inspired almost entirely by the Oh She Glows recipe for Chocolate Chip Cookie Sandwich. Makes 1 dozen cookie sandwiches.
Ingredients:
1/2 cup vegan margarine (like Earth Balance or Becel Vegan)
1/4 cup + 2 tbsp sugar
1/2 cup brown sugar (lightly packed)
1/2 tbsp egg replacer (like Celimix, Ener-G, or 1 tsp baking powder + 1 tsp baking soda) + 3 tbsp warm water, mixed
1 tsp vanilla extract
3/4 cup white flour
1/2 cup whole wheat flour
1/2 tsp salt
3/4 tsp baking soda
1/4 tsp baking powder
1 cup pumpkin seeds, processed
1/2-3/4 cups vegan chocolate chips (try PC The Decadent Semi-Sweet Chocolate Chips)
Icing (1 cup icing sugar + 1 tbsp of soy milk + 1 tbsp melted vegan margarine, combined)
Directions:
- Preheat oven to 350 degrees.
- In a small bowl, whisk together egg replacer and water. Set aside.
- In a large bowl or in the bowl of an electric mixer, beat the margarine for about 60 seconds until smooth. Now add the brown sugar (no clumps!) and the white sugar. Beat for 4 minutes, scraping the sides of the bowl when necessary.
- Add the vanilla to the egg replacer mixture and stir until mixed. Add this to the sugar mixture and beat for an additional 3-4 minutes, scraping down the sides of the bowl as needed.
- Add the white flour, whole wheat flour, baking powder, baking soda and salt. Mix until “just” combined.
- Add the chocolate chips and ground pumpkin seeds and beat until “just” mixed.
- Roll into balls about 1 tbsp in size and slightly flatten each ball with your hand. The more you flatten your cookie dough, the more it will spread. Place cookies 3 inches apart on a parchment lined cookie sheet. Set aside about 1/3 of the cookie dough to make the sandwich filling.
- Bake 10 minutes (no more) at 350 degrees. Let rest on the cookie sheet 5-10 minutes before removing from pan. The cookies may seem too soft, but do not fret, they firm up a lot when they are cool. Prepare your icing while the cookies bake. You can simply stir the icing ingredients together in a 4 cup measuring cup/bowl with a spatula.
- Form the cookie dough into 12 balls and form them into small patties about the same size as the cooked cookies. Flip 1 cooled cookie so it is bottom side up and place the dough patty on top. Spread icing on the bottom of a second cooled and baked cookie and sandwich the two cookies together. You’ve just created cookie magic. See you later Oreo!
Morsels Minus 