Hot Chocolate Whipped Cream Cookie Sandwiches
By Shivangi Rao
Ingredients
- 1 cup Ground Up PDX Classic Smooth Nut Butter Note: if Ground Up PDX nut butter is unavailable, use 1 cup smooth and creamy almond butter.
- 1 large egg If you want this to be egg-free, use a flax egg
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup chocolate chips I love Hu Kitchen gems. Use code RAODYRECIPES for 10% off
- 1/2 tsp salt if your nut butter is not already salted
- 1 cup whipped coconut cream frosting I love Downshiftology's recipe or you can buy SoDelicious or Trader Joe's whipped coconut cream (not refined sugar free). NOTE: If making from scratch, chill coconut milk cans in fridge night before you want to make cupcakes.
Instructions
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper.
- Mix all wet ingredients together in a large mixing bowl (nut butter, egg, vanilla) until smooth and well combined.
- Add dry ingredients (cocoa powder, coconut sugar, salt, chocolate chips) to the wet ingredients and mix until no clumps left.
- Take a cookie scoop and scoop out 2 tablespoons of cookie dough into your hands. Roll into balls and slightly flatten into a cookie shape.
- Place flattened balls on baking sheet and bake for 15 minutes.
- While cookies are baking, make coconut whipped cream.
- Remove cookies when finished and let cool completely.
- Take a cookie once cooled and top with whipped cream. Sandwich with one more cookie.
- Serve immediately and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!