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Chocolate coconut cookie sandwiches

Guest blogger Emily Tapp returns with another delicious recipe. 

Made from only water, agave, coconut milk, cashew nuts and desiccated coconut, Booja Booja Coconut Hullabaloo is the creamiest dairy-free coconut ice-cream I’ve ever had the pleasure of devouring.

I knew that paired with chewy, vegan cookies studded with big chunks of coconut and dark chocolate, the ice-cream alternative would shine. This recipe reminds me of Disney Land Florida and the copious number of ice-cream sandwiches I managed to consume in the week I was there with my family when I was a little girl; only with a more grown-up, healthier and delectable twist.

I made these cookies around Valentine’s Day and, in true February 14th spirit, cut my cookies into heart shapes before sandwiching them with a melty scoop of Booja Booja Coconut Hullabaloo. An optional step, of course, but it makes them awfully sweet to look at. Plus, cookie cut-off leftovers are never a bad thing.

CHOCOLATE COCONUT COOKIE SANDWICHES (FOR TWO)

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INGREDIENTS

  • 2 tbsp soft (but not melted) coconut oil
  • 3 tbsp agave syrup
  • Splash of vanilla extract
  • 60g spelt flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • Chopped dark chocolate
  • Chopped coconut chunks/flakes
  • Sea salt

METHOD

  1. Preheat oven to 180C.
  2. Cream together the coconut oil, vanilla extract and agave.
  3. Add the spelt flour and baking powder then stir until combined.
  4. Fold in the chocolate chips and coconut chunks.
  5. Spoon equal quantities of dough onto a greaseproof lined baking tray and  sprinkle with sea salt.
  6. Bake for 10 minutes or until they are slightly golden.
  7. When cooled, sandwich a scoop of Booja Booja Coconut Hullabaloo Ice-Cream Alternative between two cookies and devour. The messier it gets, the better.

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 You can view more of Emily’s work on her website, emilytapp.co.uk

 

 

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