Chocolate C'OAT'conut Sandwich Cookies

Ingredients

• 2 tablespoons flax seed meal
• 0.33 cups water
• 1.5 cups all-purpose flour
• 0.67 cups unsweetened cocoa powder
• 0.5 cups rolled oats
• 1 teaspoon baking soda
• 1 cup Becel® with Oat Beverage margarine
• 0.75 cups firmly packed light brown sugar
• 0.75 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips
• 0.5 cups Becel® with Oat Beverage margarine
• 0.5 cups Violife™ Creamy Original
• 4 cups icing sugar
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1.5 cups unsweetened finely shredded coconut

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.

2. 2

   Combine flax meal and water. Let stand 10 minutes.

3. 3

   Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.

4. 4

   Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.

5. 5

   Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.

6. 6

   Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.

7. 7

   Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.

8. 8

   Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.