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.
Elizabeth | The Plant-Based Catholic
- 1/2 Cup Unsweetened Applesauce
- 1/3 Cup Almond Butter
- 1/2 Cup Date Sugar
- 1/4 Cup Espresso Powder
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Ground Flaxseeds
- 1 2/3 Cup Oat Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Baked Mashed Japanese or White Sweet Potato, skins removed
- 1/4 Cup Cocoa Powder
- 1/4 Cup Date Syrup
- 1 Teaspoon Espresso Powder
- 1 Teaspoon Vanilla Extract
- 2-4 Tablespoons Non-Dairy Milk
- 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!