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Deliciously healthy chocolate fudge sandwiched between two chocolate cookies and then dipped in decadent chocolate. TRIPLE CHOCOLATE!
I’ve got another great cookie to add to your Holiday cookie exchange list. This time it’s chocolate on chocolate on chocolate–exactly how I like my cookies. 🙂
I made these cookies using PEScience Chocolate Frosted Cupcake Select Protein. You can get 30% off all their products using code PBCHOCO at checkout on their website www.pescience.com
Healthy Triple Chocolate Cookies Sandwiches
December 2, 2017
Category
Chocolate Desserts
Cookies
Dairy-Free
Gluten Free
Vegan
Deliciously healthy chocolate fudge sandwiched between two chocolate cookies and then dipped in decadent chocolate. Chocolate on chocolate on chocolate is exactly how I like to have my cookies.
Persons
10
Serving Size
1 Sandwich
Prep Time
20 minutes
Cook Time
7 minutes
Notes
Store in an airtight container at room temperature, in the fridge or freezer.
Ingredients
Cookies
- 1/2 c gluten-free flour
- 3 tbsp unsweetened cocao powder
- 1/4 c Truvia or granulated sweetener
- 16g chocolate protein (plant based if necessary) PEScience 30% OFF code PBCHOCO
- 1/8 tsp salt
- 3 tbsp coconut oil
- 2 tbsp sticky syrup (maple or agave)
- 1 tsp vanilla
- 2-3 tbsp water
Chocolate Fudge Filling
- 1/3 c dairy free chocolate chips
- 1 tbsp almond milk
Chocolate
- 1/3 c dairy free chocolate chips
- 1 tbsp coconut oil
Instructions
- To make the cookies place all dry cookie ingredients into a mixer and stir until combined. Add in the coconut oil, syrup and vanilla and mix until combined. Add in the water 1 tablespoon at a time until a dough forms. Wrap dough in plastic and place in the freezer for 10 minutes. Meanwhile, preheat your oven 350F and prepare a cookie sheet with parchment paper.
- Remove dough and let it sit at room temp for 2-3 minutes. Roll dough out between two pieces of parchment paper about 1/4 inch thick. Use a small round cookie cutter (I used the cap of my cinnamon spice) to cut out cookies. Dough makes about 20 cookies. Arrange cookies on baking sheet and bake for 7 minutes. Remove and let cool.
- While cookies are cooling, prepare your fudge by melting chocolate in a double boiler or in the microwave using a microwave safe bowl. Once melted, remove from any heat and stir in almond milk. The chocolate will thicken up and turn into fudge as you stir. Separate the fudge into 10 evenly sized balls. Press the balls flat into discs and then sandwich between two cookies.
- Once all your cookie sandwiches are made, melt your chocolate and coconut oil together until smooth. Dip half of each cookie sandwich into the chocolate and then return it back to the cookie sheet. Once all the cookies have been dipped, place them in the freezer for 5-10 minutes or until chocolate is solid before serving.
