Chocolate Chip Cookie Sandwich
Ingredients
The cookie dough
-
½
cup
Earth Balance (or butter), at room temperature
-
¼
cup
sugar
-
2
tbsp
sugar
-
½
cup
brown sugar (lightly packed)
-
½
tbsp
egg replacer + 3 tbsp warm water, mixed
-
½
tsp
vanilla extract
-
½
tsp
vanilla bean paste (or another ½ tsp pure vanilla extract)
-
¾
cup
white flour
-
½
cup
whole wheat flour
-
½
tsp
kosher salt
-
¾
tsp
baking soda
-
¼
tsp
baking powder
-
½
cup
pecans, toasted and processed
-
½
cup
walnuts, toasted and processed
-
½-¾
cup
dark chocolate (chopped) or chocolate chips
The cream cheese frosting
Instructions
- Preheat the oven to 350°F and toast the nuts for 8 minutes, then let cool and process until fine.
- Whisk the egg replacer with water in a small bowl and set aside.
- In a large bowl, beat the Earth Balance until smooth, then add the sugars and beat for 4 minutes.
- Add the vanilla extract to the egg replacer mixture and then mix it into the Earth Balance and sugar mixture, beating for another 3-4 minutes.
- In a separate bowl, whisk together the dry ingredients and gradually add to the wet mixture until just combined.
- Stir in the chocolate and processed nuts until combined.
- Cover the dough in plastic wrap and refrigerate overnight or for 8-12 hours.
- Allow the dough to come to room temperature for about 60 minutes.
- Roll the dough into balls and flatten slightly, placing them on a lined cookie sheet.
- Sprinkle with a small amount of kosher salt if desired.
- Bake for 10 minutes until slightly golden around the edges, then let cool on the sheet.
- To make sandwich cookies, form a small patty of cookie dough, place it between two cooled cookies with cream cheese frosting.
Nutrition Facts (estimated)
Servings
12 large sandwiches
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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