This delicious, thick dish without the meat is a family favorite at our house: veggie goulash. Shallow-fried tofu or sliced mushrooms can be used in place of the Quorn. Serve with potatoes, rice, or noodles. Hope you had fun!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 sandwich cookies |
Ingredients
- 2 tablespoons flax seed meal
- ⅓ cup water
- 1 ½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 cup Becel® with Oat Beverage margarine
- ¾ cup firmly packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- ½ cup Becel® with Oat Beverage margarine
- ½ cup Violife™ Creamy Original
- 4 cups icing sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened finely shredded coconut
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Combine flax meal and water. Let stand 10 minutes.
- Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
- Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
- Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
- Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
- Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
- Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.
- For a non-vegan version use 2 eggs instead of flax meal and water. Cookies will be soft when baked as directed.
- For a crisper cookie, bake an additional 2 minutes.
- Be sure to use finely shredded coconut so it incorporates into the cream.
- Also, feel free to use non-dairy cream cheese instead of Violife™ Creamy Original.
- The metric measures for this recipes are as follows: 30 mL flax meal, 75 mL water, 375 mL all-purpose flour, 150 mL cocoa powder, 125 mL rolled oats, 250 mL Becel® with Oat Beverage margarine, 175 mL firmly packed light brown sugar, 175 mL granulated sugar, 5 mL vanilla extract, 250 mL vegan chocolate chips, 125 mL Becel® with Oat Beverage margarine, 125 mL Violife™ Creamy Original, 1 L icing sugar, 5 mL coconut extract, 5 mL vanilla extract, and 375 mL unsweetened finely shredded coconut.