Healthy Chocolate Fudge Round Sandwich Cookies

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Healthy Chocolate Fudge Round Sandwich Cookies. Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!

Chocoholics rejoice! These health-ified chocolate fudge round sandwich cookies are going to satisfy any chocolate craving. Rich and smooth chocolate creme sandwiched between two soft, chewy, fudgy chocolate cookies. How many times can I mention chocolate in a one blog post!? Not enough, if you ask me.

Chocolate fudge round sandwich cookies were a staple snack in my house growing up. It’s not very often my whole family likes the same food, but these were the exception. Fudgy, chocolate-y, delicious. Not much there not to like. Oh, wait, maybe the trans fats and empty calorie ingredients they’re made of? Why do bad for you things taste so good! Well, now good for you things can taste good, too!

Healthy Chocolate Fudge Round Sandwich Cookies
Gluten Free; Vegan; High Protein; Nut Free; Low Fat

30 min
Prep Time
9 min
Cook Time
39 min
Total Time
Ingredients

Cookies

• 2/3 cup oat flour
• 1/3 cup soy protein powder (chocolate, vanilla, or unflavored)
• 1/8 cup + 1 Tbsp cornstarch
• 1/3 cup + 1 Tbsp unsweetened dark cocoa powder
• 1/3 cup granulated sweetener of choice
• 3/4 tsp baking soda
• 1/3 tsp salt
• 1/3 cup yogurt of choice, plain
• 3 Tbsp liquid egg white (OR 1 whole egg OR 2 Tbsp flaxseed meal + 4 Tbsp water)
• 3 Tbsp sticky sweetener (I used brown rice syrup )
• 1 1/2 tsp vanilla extract

Frosting

• 1/2 block (~182 grams) silken tofu
• 1/2 cup granulated sweetener of choice
• 1/2 cup unsweetened dark cocoa powder
• 1/3 cup avocado
• 1 tsp vanilla paste (can sub for vanilla extract)

Instructions 

1. Preheat the oven to 350 F. Line a cookie sheet tray with parchment paper (two trays if you have them) and grease the parchment.
2. For the cookies: if making vegan cookies, mix together the flaxseed meal and water in a small bowl and set aside.
3. In a large bowl, whisk together the flour, protein powder, cornstarch, cocoa, sweetener, baking soda, and salt.
4. Add to the dry ingredients the yogurt, egg whites (or egg or flaxseed egg), sticky sweetener, and vanilla. Stir together until all the dry ingredients are incorporated. The dough will be thick and you want want to use your hands to ensure everything gets mixed together.
5. Roll 1 1/2 Tbsp of dough into a ball. Place the dough on the prepared cookie tray. Using something with a flat bottom (like a glass), press the ball of dough out until it's about 1/4" thick. Repeat this process with the rest of the dough. You will be able to fit about 6-8 cookies on one tray.
6. Bake for 9 minutes or until the edges of the cookies are firm to the touch and a toothpick inserted into the center of a cookie will come out with just barely any dough on it.
7. Immediately transfer the cookies to a wire rack to cool.
8. For the frosting: in a medium-sized bowl, add the tofu (don't press/squeeze out water from the tofu), sweetener, cocoa, avocado, and vanilla paste/extract.
9. Using an electric hand mixer , combine the ingredients until completely smooth (about 1 min.)
10. Spread the frosting evenly on bottom of one cookies and top it with a second cookie, squeezing the cookies together gently so they will stick together.
11. Happily snack away on your homemade, healthy fudge round cookies!

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