Chocolate Cookies
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk the Original Oatmeal, almond flour, cocoa powder, baking soda and salt.
- Prepare the flax-egg by adding the flaxseed meal with 3 tablespoons of water in a small bowl and stir to combine. Let sit for 5 minutes to thicken.
- Whisk together melted coconut oil, apple sauce, maple syrup, and vanilla extract. Then add the thickened flax-egg mixture and stir until fully combined.
- Pour the wet preparation to the dry ingredients, and stir using a spatula until combined. The dough should be firm, shapable and just a little sticky.
- Scoop the dough by the tablespoon, form a ball and place 2 inches apart on the prepared baking sheet. With your palm, lightly press down on each ball of dough to flatten and shape round cookies. Alternatively: roll out the dough between two pieces of parchment paper into a 1/4-inch-thick round and use a 2-inch round cookie cutter to cut out cookies.
- Bake for 12-14 minutes, until dry to touch. Transfer to a cooling rack and allow to cool completely.
Peppermint Frosting
- Soak the cashews in boiling water for 30 minutes to soften. Drain and rinse the cashews, and place in a high-speed blender with lemon juice and sugar. Blend on high-speed until smooth.
- Then add the coconut cream and peppermint extract and blend again until creamy and fluffy. Taste and adjust the quantity of peppermint. Transfer to a bowl and place into the freezer for at least 30 minutes to set.
Assembly
- Melt the chocolate with the coconut oil and stir until smooth.
- Layer the peppermint frosting between the cookies to create sandwiches.
- Dip each cookie sandwich in halfway, then place on a plate lined with parchment paper and immediately sprinkle crushed candy cane on top.
- Place the cookie sandwiches in the freezer for a few minutes to set before enjoying. Store in an airtight container in the freezer for up to 1 week.
