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Chocolate & Apricot “Buttercream” Cookie Sandwiches

Vegan Chocolate & Apricot Buttercream Cookie Sandwiches! So chocolatey and delicious. The Apricot buttercream is to die for!
Prep Time 20 minutes
Cook Time 6 minutes
Servings 16 cookies or 8 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.