BUTTERCREAM COOKIE SANDWICH

Buttery & Sweet, Dreamy Cookie Sanwiches - HAPPY HOLIDAYS

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About this dish

A few times a year; i'll set out on a mission in the kitchen.

That mission is - to create a desert.

Creating meals, I can throw down in the kitchen any day. When it comes to baked goods, pastries, sweets - it may take me a few times to get it right. Maybe it's a good thing, otherwise i'd be eating them all of the time. A bit of a checks & balances thing.

So; when I do finally get it right...I really love my deserts.

This was born out of a love for oatmeal cream pies, without the oats and the abundance of table sugar. While I was at it, adding extra sources of protein felt right - and so we have this magical earthy cookie sandwiching a coconut blissful icing.

Gluten free cookies can be a tad dry, so I utilized gound flax and dates to keep the cookie moist and chewy. The icing melts on the tongue and is lightly sweet, with so so much flavorful coconut.

I attempted this recipe 3 times before it was ready to be shared & I just love it so!

I hope you love this dreamy little cookie sandwich, made with love.

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BUTTERCREAM COOKIE SANDWICH

Servings: 5-6 (10-12 cookies) Large sandwiches or 8-10 (16-20 COOKIES) small sandwhiches

Ingredients

COOKIE

• 2/3 Cup Ground Flax Seed

• 2/3 Cup Almond Flour (fine ground)

• 1 Tsp Baking powder

• 7-10 Dates

• Filtered Water, enough to cover dates in a pot (about 2 cups or so)

• 2 Tbsp Coconut Oil

• 1/2 Cup Coconut Butter

• 1 Scoop (28 grams) Unflavored Plant Protein - I used Truvani unflavored & unsweetened

• Pinch of Salt

• 2 Tbsp Nut/Seed Butter of choice(OPTIONAL) - or extra protein

ICING

• 2 heaping Tbsp Plant Butter

• 1/4 Cup Coconut Butter (packed or melted to get the exact measurement)

• 1 1/2 Tbsp Local Honey/ sweetener of choice

• 2 Tbsp Maple Syrup / sweetener of choice

• Pinch of Salt

• 4 Tbsp Coconut Flour

• 2 Tbsp Coconut Oil

Recipe

• bring 2 cups of filtered water in a pot, to a boil

• when boiling, remove from heat and set on counter

• add in dates to the hot water, cover with a lid and let sit for 10 minutes to soften and become malleable

• while the dates are warming, grab 2 mixing bowls

• into 1 bowl will be dry ingredients, the other wet ingrdients

• into the dry ingredients bowl; add almond flour, ground flax, baking powder, salt & protein powder - mix thoroughly

• into the wet ingredientw bowl: add softened dates (removing the pits), 1/2 cup of the date water from the pot, coconut oil & coconut butter

• mash/mix with hands very well! you can alternatively blend this in a food processor or use a hand masher, if you don't want your hands to get sticky - but come on (: let's touch our food

• the wet mash should resemble an apple sauce-like, sticky texture (make sure the dates are nice and broken down, as they help bind the cookies)

• then, add the wet ingredients into the dry ingredients and mix well with a spatula - creating a little sticky dough

• once completely combined, place the dough in the fridge for 15-30 minutes to firm up

• let make the icing!

• combine all icing ingredients using a stand mixer and whip on medium/high until creamy and airy

• alternatively, hand whisk/whip all icing ingredients in a large mixing bowl

• set the icing in the fridge and grab the cookie batter

• preheat oven to 350 degrees ferenheit

• line a cookie tray with parchment paper (you may need 1-2 trays depending on your cookie size)

• begin rolling dough balls in your hands (you can oil your hands with olive oil/coconut oil - to keep the cookies from sticking to you)

• place the balls distanced on the cookie tray and begin pressing them with your palms to flatten into a cookie shape, molding them with your hands to create your perfect cookie shape

• the cookies should be 1/2 an inch thick or so

• these cookies bake in the oven & continue to firm up once they are cooling, they will be slightly soft (like a chewy chocolate chip cookie)

• place cookies in the preheated oven and bake for 15-22 minutes, checking at the 10 minute mark and thereafter

• you're looking for the cookies to keep form - while having a slight golden crisp at the base of them (not blackened)

• mine cook great at the 17 minute mark

• once your cookies have baked, allow them to completely cook on a cooling rack

• remove the icing from the fridge to get it nice and workable to spread over the cookies

• once cookies have completely cooled, scoop in some icing - spread and make your sandwhiches (: enjoy!

NOTES

• nut/seed butter is optional for this recipe (not needed)

• coconut butter is the hero in this recipe, it bring so much LIFE to the flavors

• the cookies have dates in them and will have a slightly golden/browned bottom - this is normal. The bottoms of the cookies are the indicators of when they're done to be removed from the oven - for cooling

• allow the cookies to cool completely, as this is part of their firming up process

• I store my ready sandwiches in the fridge, if they are being presented later in the day/following day