Chocolate Chip Cookie Sandwich

Calories: 100 Proteins: 2 Carbs: 11 Fats: 6 Serves: 10



1/3 Cup all purpose flour (gluten free flour works too)

1/4 Cup oat flour (ground oats)

1 Tbsp BBF Organic Coconut Flour

1 Tbsp flax seed meal

2 Tbsp BBF Organic Coconut Sugar

1 Tsp baking powder

1 Tbsp BBF Organic Naturally Refined Coconut Oil

1 Tbsp applesauce, unsweetened

3 Tbsp almond milk

2 Tbsp chocolate chips (or any subsititue)


1 Tbsp BBF Organic Cacao Powder

1 Tbsp BBF Organic Agave

1 Tbsp almond milk


1. Mix you dry ingredients first and then add your wet ingredients on top.

2. Combine well and if the batter is too thick add more plant-based milk.

3. Roll into balls and form into cookie shape (*using a tbsp measurements)

4. Add your cookies to a pan with parchment paper/aluminum foil and bake for 8-10min on 350°F. Or until golden brown.

5. Let cool completely before you make the cookie sandwich.

Optional: After making the sandwich, put them in the fridge for 20-30 minutes.