Ingredients
Scale
- 1 cup gluten-free flour blend
- 1/4 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
- 1 cup coconut cream (for filling)
- Optional: 2 tbsp cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Mix the dry ingredients in one bowl, and whisk the wet ingredients in another. Combine both and fold in chocolate chips.
- Scoop dough onto parchment-lined baking sheet, flatten slightly, and bake for 10-12 minutes. Let cool.
- Whip chilled coconut cream until fluffy, sweeten with maple syrup if desired.
- Spoon filling onto cookies and press to form a sandwich. Freeze for 1 hour before serving.
- Optional: Wrap in parchment paper and press with a spatula for cleaner edges.
Notes
For a fun twist, roll the edges in chopped nuts or mini chocolate chips before freezing. Serve with fresh berries or fruit compote for a balanced treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg