You put the oat in the cOATconut and eat 'em all up...
Ingredients
- flax seed meal: 2 Tbsp
- water: 0.33333 cup
- ½ cups all-purpose flour: 1 piece
- unsweetened cocoa powder: 0.66667 cup
- rolled oats: 0.5 cup
- baking soda: 1 tsp
- Becel® with Oat Beverage margarine: 1 cup
- firmly packed light brown sugar: 0.75 cup
- granulated sugar: 0.75 cup
- vanilla extract: 1 tsp
- vegan chocolate chips: 1 cup
- Becel® with Oat Beverage margarine: 0.5 cup
- Violife™ Creamy Original: 0.5 cup
- icing sugar: 4 cups
- coconut extract: 1 tsp
- vanilla extract: 1 tsp
- ½ cups unsweetened finely shredded coconut: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
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Combine flax meal and water. Let stand 10 minutes.
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Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
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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.
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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.
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Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
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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.
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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.
