I just had to share these zucchini cookies and cream sandwiches with you. I made them for the first time last week. I had to freeze half of them to stop me from wolfing down the whole lot. Not that it would matter, they practically sport twinkly halos they are so ridiculously healthy. I used a Martha Stewart recipe for nub-bread cookie sandwiches as a guide and then changed it up to make them sugar-free, gluten free and lower in fat. The recipe is easy ( I simplified a few of Martha’s steps) and the results are pure heaven.
They took me (including cooking time) about 45mins to make.
1 cup of gluten free flour or if you are not gf then any all-purpose flour
1 cup finely grated zucchini
1 cup Bobs Red Mill – gluten free oats
1/2 cup chopped and toasted walnuts
1 tbs vegan ‘butter’
1/2 cup fruit syrup
1/2 cup orange jam – fruit sweetened
1 flax ‘egg’ (fresh ground flax + 1 tbs water, mixed)
1 3/4 tsp cinnamon
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp vanilla essence
1/4 tbs salt
*2 tbs coconut flour (this gives it structure to hold up to the cookies well, but you can use without)
4 tbs vegan cream cheese
1 tbs coconut oil
1 tbs fruit syrup
For the cookie dough
1.preheat oven to 350
2.sift flours, cinnamon, baking powder and baking soda, 1/4 tsp salt into a bowl. Cream in the ‘butter’, ‘egg’ and vanilla essence
3.grind half of the oats in a grinder and leave rest whole…Add into the mixture with the zucchini, walnuts & the sweeteners.
4.Using a spoon, scoop the dough (it will be a thick consistency) and drop onto parchment lined baking sheets. Leave a 2 inch gap to separate them.
5. bake for about 17 mins then let cool on a wire rack
make the frosting
1. blend all the ingredients and refrigerate for 10 mins
2. use equally sized cookies and spread frosting inside to create a sandwich.