Let’s play a game: How many sandwich cookies can Linda stack on top of each other without them toppling over and falling to their doom?
Well surprisingly I was able to stack five on top of each other with very few complications. Well I would say they only fell over like 7 times, not sure if that is a total success, but it is in my book!
My inspiration for these lovely Vegan Chocolate Sandwich Cookies with Matcha Cashew Filling came from the Moon Phase Molasses Cookies I made a couple of months ago. I really loved that cookie recipe from Faring Well that I slightly adapted for those moon phase cookies that I found myself making a batch whenever I felt like it cause they are so easy and so yummy and, wait for it, VEGAN.
One thing that definitely struck me when I looked at those moon phase cookies after I had posted them was why I didn’t make them into sandwich cookies! I think some lovely woman commented on my “in progress” photo I posted on Instagram asking what filling I had used and I was like oh dear, this lady knows better than I do! Wish I had come up with that before!
But as ALWAYS you can find another excuse to make cookies again. I mean there is never an inopportune time to make cookies. It is just against our nature as humans cause we are ALL about the sweet life. Am I right?
So for these I ditched the molasses and the spices and added chocolate, baby. Whenever I tell my friendsI am cutting sugar for 2 weeks (which I do end up doing from time to time! Always good to give your body a reset!) they always get all worried and tell me that I still need to find a way to eat chocolate. Cause despite them not having an idea of the exact medicinal properties of cocoa (I explain there here in my Chocolate Beetroot Cake) they just know of the universal knowledge that chocolate makes you HAPPY. So I still find a way!
Now I am actually not a huge fan of green tea. Herby teas in my desserts never really appealed to me, but I was to smitten with all those gorgeous and bright greens desserts people were making that I was reeled in. I found out however that matcha and chocolate is a flavor combination I had been missing out on! It was so lovely and when I took my first bite from one of these sandwich cookies, all my prejudices about green tea just went away.
Do you guys like matcha? Are you in love with it or did it also take you a while to warm up to matcha? I find it is definitely an acquired taste but so worth giving it a try!
- 6 tablespoons maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons cocoa powder
- 1 cup brown rice flour
- 1/4 cup tapioca flour
- 1 cup raw cashews
- ½ cup almond milk
- 1 1/2 teaspoon matcha powder
- Preheat the oven to 325°F. Line a baking sheet with parchment paper, and set aside. In a medium bowl mix together the maple syrup, coconut oil and vanilla extract and set aside.
- In a medium bowl whisk together the cinnamon, salt, baking powder, cocoa powder, brown rice flour and tapioca flour. Add the wet ingredients to the dry ingredients and mix well until fully incorporated. Let sit for 2 minutes to allow the baking powder to react a bit and thicken the batter.
- Scoop one tablespoon worth of cookie dough into rounds on prepared baking sheet and bake for 10 minutes. Transfer cookies to a wire rack to cool for at least 15 minutes.
- To prepare the filling, add the cashews and almond milk to a blender and blend until smooth. Gently spoon in the matcha powder until fully mixed and the filling turns green. Scoop the filling into a piping bag with a decorating tip attached (I used a star tip) or just cut the tip of the bag.
- When the cookies have cooled start assembling the cookies. Take one cookie and pipe some of the filling on the underside of the cookie (the side that touched the baking sheet when baking) and top with the other cookie. When piping, I started from the center and then formed a circle around the cookie. Repeat with remaining cookies. Chill until ready to serve!
- After a while the cashew filling does tend to brown on the edges and you loose that bright green. If you are looking for presentation I would recommend filling these cookies right before you serve them. If you find that the filling ended up browning a bit just pipe in some more filling over it to hide it!