Chocolate Sandwich Cookie

NUTRITION INFORMATION:Per serving: 107 calories; 8 g fat ( 4 g sat, 2 g mono); 23 mg cholesterol; 10 g carbohydrate; 1 g protein; 0.4 g fiber; 65 mg sodium; 28 mg potassium.
Photo by Brynne F.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For cookies:

  • 1

    cup organic oat flour

  • 1/4

    cup organic almond meal or organic almond flour

  • 1/2

    cup organic Dutch process cocoa

  • 1

    tsp baking soda

  • 1/4

    tsp aluminum-free baking powder

  • 1/4

    tsp kosher salt

  • 1 1/2

    cups organic evaporated cane juice crystals

  • 1 1/4

    sticks (10 oz.) organic sweet butter

  • 1

    egg

  • For filling:

  • 1/4

    cup fresh ricotta cheese

  • 1/2

    cup organic low-fat cream cheese

  • 1

    Tbsp evaporated cane juice crystals processed in food processor for 30 seconds

  • 1

    tsp organic lemon juice

  • 1

    tsp organic vanilla extract

Directions

If you enjoy sandwich cookies (and who doesn't?), you'll love what fluffy, fresh ricotta cheese does for this creamy filling -- with no corn syrup in sight. Makes 40 cookies. 1. Preheat oven to 375°F. Line two baking sheets with parchment paper. 2. Place flour, cocoa, baking powder, baking soda, salt and cane juice crystals into food processor and pulse to combine well. Continue pulsing as you add butter and egg and the dough comes together in a soft mass. 3. Cover dough with plastic wrap and chill for 15 minutes. 4. Take rounded teaspoons of dough and, using your palms, roll them into balls. Place balls 1 1/2 inches apart on parchment paper. Bake for 9 minutes. Cool baking sheets on a rack. To make filling and assemble cookies: 1. Combine all filling ingredients in a small bowl with a wooden spoon. 2. Place a 1/2-to-3/4-teaspoon-sized dollop of filling in the middle of one cookie and gently place another on top. Press to spread filling toward edges. Repeat for all cookies.

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