Plant-Based Mocha Sandwich Cookies
Plant-Based Mocha Sandwich Cookies are the delicious combination of chocolate and espresso. Each cookie sandwich is filled with sweet creamy icing.
Ingredients
Cookies
- ½ Cup Unsweetened Applesauce
- ⅓ Cup Almond Butter
- ½ Cup Date Sugar
- ¼ Cup Espresso Powder
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Ground Flaxseeds
- 1 ⅔ Cup Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Filling
- 1 Cup Baked Mashed Japanese or White Sweet Potato skins removed
- ¼ Cup Cocoa Powder
- ¼ Cup Date Syrup
- 1 Teaspoon Espresso Powder
- 1 Teaspoon Vanilla Extract
- 2-4 Tablespoons Non-Dairy Milk
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- In a large bowl, mix the applesauce, almond butter, date sugar, espresso powder, and vanilla extract. Add the flaxseeds, oat flour, baking soda, and salt and mix until combined.
- Scoop into tablespoon-sized balls and line on the prepared baking sheet. Flatten – the cookies won’t spread during baking. Bake for 14-16 minutes, until the cookies are slightly brown around the edges. Let the cookies cool completely.
- While the cookies cool, make the chocolate filling. Add the sweet potato, cocoa powder, date syrup, espresso powder, and vanilla extract to a food processor. Blend until smooth, adding the non-dairy milk if the mixture is very thick.
- When the cookies are completely cool, pipe or spread the chocolate filling on the bottom of a cookie. Press a second cookie on top to create a sandwich. Repeat with the remaining cookies. If the frosting starts to get too soft, place the cookie sandwiches in the freezer while piping. Serve and enjoy!
Nutrition
Calories: 195kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 162mg | Potassium: 491mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1575IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 2mg