Double Chocolate Cookie Sandwiches
These may be a little bit more of an effort than just making cookies, but they are SO WORTH IT! An oaty cookie filled with a chocolate ‘cheese’ cake like filling with a centre of chocolate fudge sauce. So good.
For this you can either use one of our superfood cookie mixes, or you can use the cookie recipe we published previously and leave out the lavender and lemon. Maybe add your own spin on it with your own flavours!
This recipe takes a bit of time, and you will need a blender or a hand blender to make it as the ingredients will need to be pretty much pulverised!
To make the cookies, you will just need to follow the instructions with the bag. Or follow the recipe for our other cookie recipe.
For the filling;
- 1 tin rinsed chick peas or other white bean
- 50ml milk of choice
- 5 tablespoons maple
- 1 tablespoon ground flax
- 4 tablespoons cacao or cocoa powder
- optional – 1 tsp pure vanilla
- 35g dates (softened)
- 25g gluten free oats
For the fudge sauce filling
- 90g soaked dates
- 100ml milk of choice
- 2 tablespoons maple
- 2 heaped tablespoons cacao or cocoa powder
- Make your cookies using the mix or other recipe and leave to cool. You can either go big and make large cookies or make mini ones, you’ll just need to keep an eye on cooking time if you are making smaller ones so that they don’t burn!
- You can make either of the fillings first, it doesn’t really matter.
- So we will start with the fudge centre filling – put your milk, maple and dates in a pan and heat gently until the milk is warm and the dates have become really soft. You can also do it in the microwave for 30 seconds to a minute to speed things up!
- Put in to your blender and blitz until everything is smooth. Then add the cocoa/cacao powder and blitz again.
- Put your fudge in to a bowl to use later, it will allow it to cool fully as well.
- Move on to your other filling.
- Rinse off the beans well and put in the blender with the milk, maple, vanilla (if using) and soaked dates.
- Blend until smooth.
- Add the flax and blend again.
- Add the oats, and cacao/cocoa and blend until completely smooth. You can give it a little taste at this point and see if it’s sweet enough. You can add a little more maple if you want to make it sweeter but remember you have the other filling which is really sweet.
- Put the bean filling in a piping bag or use a sandwich bag and cut the corner off. Make sure the hole you cut is quite large as the filling is pretty thick so may split the bag. Take care to hold the bag in the middle as well as the top to prevent this from happening.
- Flip half of your cookies upside down so the bottom is facing up, these are the ones you will pipe the filling on to.
- Pipe a thick circle around the edge of the cookie, leaving about 1 – 2cm empty in the centre.
- Once all of the circles have been piped, take your fudge filling and fill the centre that is empty. You can do this with another piping bag which makes life alot easier, but you can also just spoon it in too.
- Then take the other half of to cookies and push them down on top (bottom side down on to the filling) firmly.
- Dust the sandwiches with some cocoa/cacao and enjoy!