I have an amazing dessert to share with you today for Halloween. However, even though I have it Halloween themed, you most certainly can use regular round cookie cutters and make these any time of the year. I wrote this recipe back in July and finally can post it! These are like no other cookie sandwich you’ve tried before, I guarantee it. This is probably the healthiest “buttercream” you’ve seen, yet it tastes sweet, smooth and amazing.
I knew I wanted to create a cookie sandwhich, but was racking my brain how to come up with an orange-ish color “cream” without using food dyes, which are pretty terrible for you. It just hit me, apricots! They are orange and I thought I’d try soaking them overnight to really soften them and see what I could come up with. I was winging it as I was going, but my idea in mind actually worked. I added a little syrup to balance out the fruity flavor and coconut butter to thicken it and give it stability, like traditional buttercream.
The texture turned out thick and amazing. It also happens to be low fat and much lower in sugar than traditional buttercream.
If you don’t want to make the buttercream, then the cookies are delicious on their own, but if you want something extra special and delicious, definitely make the apricot buttercream!
Can you say yum?
If you make these, I’d love to hear your feedback below! It means so much to me to hear from you all!
Chocolate & Apricot “Buttercream” Cookie Sandwiches
Ingredients
- 1/2 cup 56g superfine oat flour
- 1 cup 112g blanched almond flour (must be finely ground. Do not use Bob's Red mill, it is not finely ground quality)
- ¼ cup + 2 tablespoons 36g unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ cup 128g creamy peanut butter (w/NO added sugar or oil)
- ½ cup 160g pure maple syrup (120 mL)
- 2 teaspoons 10g vanilla extract
- 1/2 cup 120g mini dairy-free chocolate chips
Optional Apricot "Buttercream" if you want to make sandwiches:
- 1 cup dried apricots 170 g
- 2 tablespoons maple syrup
- 3 tablespoons melted liquid coconut butter not oil
- 1 teaspoon vanilla
Instructions
- First, you will need to prepare the apricots the night before or several hours (the longer the better) before you plan to make the cookies. Add the apricots to a small bowl and pour 1 cup boiling water over them. Let them soak overnight or 6-8 hours. This is very important to really soften them so they process completely smooth. They are not as soft as dates, so they have to soak longer than dates would. Drain them the next day and add to a food processor. Blend for several minutes until the apricots are broken up and become completely smooth. This make take several minutes, scrape the sides as needed.
- Now, add the syrup, vanilla and coconut butter (melt your coconut butter to a complete liquid before measuring) to the processor. Blend until completely smooth and no more bits of apricot remain. This may take several minutes. Add to a container and place in the fridge for a couple hours to firm up.
- Meanwhile, to make the cookies, add the oat flour, almond flour, cocoa powder and salt to a large bowl and whisk well. Stir in the chocolate chips.
- In a small bowl, combine the peanut butter, syrup and vanilla until smooth. Add to the dry ingredients and stir really well for a few minutes until the dough becomes really thick and sticky. Place the bowl in the freezer for 30 minutes to chill, as it will be too sticky to manage immediately.
- Preheat your oven to 350 degrees. Take the chilled dough out and place between 2 pieces of parchment paper. Roll out on top of the paper with a rolling pin until the dough is about a ¼ inch thick. Be careful to not roll it too thin, 1/4 inch is perfect for a soft, fudgy cookie. Gently peel back the top piece of parchment paper and cut out the dough into your chosen cookie cutter shape. I used a pumpkin shaped one that was 2.5 inches wide. Depending on your cookie cutter, the amount of cookies may vary. A 2.5 inch size will produce 16 cookies (8 sandwich cookies).
- You will need 2 pans lined with parchment paper since they won't all fit. You'll bake 1 pan at a time. Space cookies about ½ inch from each other. I sprinkled orange sugar on top for Halloween colors. Bake for just 6 minutes. Doesn't sound like much, but this ensures a soft, moist cookie, as too long will make them dry. They should look dry on the tops and will firm up considerably while they cool, so don't move them until after 15 minutes. Cool completely before adding the buttercream, if you are using.
HAPPY HALLOWEEN!
I don’t know which is more amazing—the uniqueness of these cookies or their flavor! I made them just as circles (no cookie cutter) and actually hand-formed them. Not as pretty as yours, but oh so good.
At first I was afraid my apricots would be tough (they weren’t exactly freshly bough), but soaking for the amount of time you suggested made them plump up and then were easily blended.
The cookies themselves are delicious. And the apricot cream equally so. But together they are more than the sum of their parts.
I do have half the batch of apricot cream left over—I thought I was generous enough with using them in the sandwich. Did you have so much left over? Guess I could make another batch of cookies right away or freeze the cream. Any other suggestions for using it up?
Another question—my coconut manna/butter didn’t really melt, not like coco oil. I eventually added a little water and then the maple syrup to liquify it. Does yours melt into liquid?
For years as a vegetarian I couldn’t have Oreo cookies since they had lard in them. Nabisco finally got the lard out so I bought a pack after so many years of deprivation and craving them. ??????? Perhaps the lard added a better taste to them. Or maybe as a kid they just seemed better. But now I have my version of Oreos, thanks to you—and it means more since I made them myself, and they are healthier, and so much more flavorful.
There are recipes online for apricot sandwich cookies, but they all use just preserves and aren’t apricot buttercream. And none are chocolate. This is an original for sure!
Hi Ellen! So sorry for the delay in my response. I’m just thrilled you loved these so much! Yes, I did have some extra left over as well, but I needed to use a decent amount in order for the processing to work effectively in my processor. To use up any leftovers, you could just use to ice other cookies or even cupcakes?
As far as the coconut butter melting, yes, mine always melts with no problem. You only want to heat it a few seconds in the microwave, stir and then maybe a few more and make sure to stir the jar from the bottom so the natural oils get mixed in, otherwise it will be chunky because the oil separates. Very important to mix thoroughly and then heat just until it’s melted some and then keep stirring until it melts into a liquid. I’ve done it this way for years and never have a problem. You shouldn’t need to add water ever. However, don’t expect it to melt as loosely as coconut oil. Since coconut butter is the meat, it is thicker and not as runny, however, fully melted it IS runny like a creamy sauce texture. Hope that helps. Thanks again!
These look awesome! Apricots and chocolate is an amazing combination and not used too often! Thank you for creating this yummy recipe. The cookies are good on it’s own, but that tangy and creamy spread is a must here! I love the chocolate bitterness and apricot fragrant creme in one bite. You did it, Brandi! Thank you!
Thank you so much Lana for the wonderful feedback, as always! It means so much to me and I’m so happy to hear you loved these! I need to pop on over to IG to see your pics, thank you again!
Looks delicious! How does this frosting hold up? I am trying to find a vegan, palm-oil free frosting recipe that holds up in the heat (for my outdoor, August wedding!) and am having difficulties. If not, do you have any other recipes you would recommend for a frosting that will hold up in the heat for several hours? Thank you!!
Hi Melinda! The frosting is thick and holds up well, but in the heat, I don’t think it will because of the coconut butter will melt. Honestly, most frostings are made with oils or butters, so any heat environment is going to make them melt. My guess is you would need one definitely made with a lot of powdered sugar since it’s a dry ingredient and that won’t melt. I think a cashew based frosting would do much better than oils, coconut and butters, since it is nuts. I’m going to be posting a “buttercream” frosting to go on a funfetti cake in July, so that is my best suggestion for the time being. I should be posting the cake the first or second week of July, so stay tuned!
Great, thanks! Can’t wait for your funfetti recipe. I have a powdered sugar frosting recipe I will try out soon. I will look for a cashew based frosting to try too. Thanks for the tip!
I LOVE your buttercream recipe, Brandi! Seriously love those apricots in there and chocolate + apricots are soooooo good together 🙂
I was amazed at how easy this recipe was to make; they turned out perfectly. I have taken spontaneous chances before with unique looking healthy recipes and some can be very finicky. This recipe, however, is a keeper for sure! It is so cool how they are made with apricots. I LOVE them and look forward to trying more of your recipes! Thank you for sharing your recipes Brandi!
These look wonderful Brandi! Your recipes are so creative! I love that you used apricot in the buttercream! I can only imagine how wonderful these taste – cannot wait to try them 😀 Pinned!
Thanks so much Ceara! You are so sweet! It turned out well!
I am not usually a fan of fruit and chocolate together but the chocolate peanut butter I can always get behind, plus these looks awesome friend! And I’m not sure how someone can think they look like “doo doo”…and who uses the word “doo doo” anyway?! Lol. I think they look like chocolatey peanut butter goodness!
Haha! I know right? Just like Veganfoodshare said “#hatersgonnahate”. Unfortunately, there is always jealousy everywhere or rude people everywhere and always have to say something rude. I think it’s hilarious because it’s jut a chocolate cookie, and there is literally millions of them on the web….so I guess she thinks chocolate in general looks like “doodoo”? Weird. People always think they are brave to say anything when they are hiding behind a computer but would never say something like that to your face.
Exactly! Just have to ignore it…the bigger you get the more of the crap you get. Finding that out lately…luckily I don’t get much but when you do you just want to do a virtual eye roll. Lol!
Wait, so WHEN are you and I going to collaborate and create something 1000000% Taste Bud EPIC?!
I love the cute shape of your cookie sandwiches, they look addictive 😀
Cheers
Choc Chip Uru
Thanks Uru, they were, I hate to admit it, haha!
The orange color is fantastic! Especially alongside the dark brown of the cookies – just like fall :-)!
Thanks Annie!
I agree – chocolate and apricot are so goo in combination
I’d say the butter cream is a MUST. These pumpkin shapes are SO cute. YUUUMMM.
Those are gorgeous and chocolate and apricot are so good together. Bet that buttercream is amazing, would be really nice on chocolate cake too!
I just saw your post on Instagram and had to see what gave you that orange color!Apricots sound so good I would have never guessed!
Thank you so much!! It turned out delicious 🙂