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Recipe Summary

prep:
45 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

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  • In the bowl of a food processor, combine beans, sugar, cocoa, cornstarch, honey, egg, coconut oil, ½ tsp. of the vanilla, salt and baking powder. Cover and process until smooth. Transfer the mixture to a large bowl and fold in the melted chocolate until a smooth, paste-like mixture forms.

  • Drop 2 Tbs. batter onto a prepared pan and gently spread the batter to form a 2-inch round. Repeat with the remaining batter, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes or until the cookies lose their sheen and crack slightly. Let cool on a wire rack.

  • In a medium bowl beat the cream cheese and butter with an electric mixer on medium speed for 30 seconds. Add the powdered sugar, milk, and 1 tsp. vanilla. Beat until smooth.

  • Just before serving, sandwich 1 Tbs. cream cheese filling between 2 cookies. Repeat with remaining cookies and filling.

Nutrition Facts

291 calories; fat 13g; cholesterol 35mg; saturated fat 8g; carbohydrates 45g; mono fat 3g; insoluble fiber 5g; sugars 31g; protein 5g; vitamin a 222.1IU; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 5.2mcg; vitamin b12 0.1mcg; sodium 324mg; potassium 169mg; calcium 54mg; iron 2.6mg.
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