Fudgy Chocolate Sandwich Cookies
Serves: 6-8
Preparation Time: 20 minutes
Cooking Time: 10 minutes
These cookies are proof that you don’t have to give up your favorite treats to stay aligned with a whole-food, plant-based lifestyle.
Inspired by a family tradition, this recipe delivers rich, chocolatey cookies with a soft, fudgy bite and a creamy, naturally sweet filling — all without oil, gluten, or refined sugar. They’re indulgent enough to feel like a classic chocolate sandwich cookie, yet made with wholesome ingredients you can feel good about. Perfect for holidays, special occasions, or anytime a chocolate craving hits, these cookies are a fun reminder that plant-based desserts can be both nourishing and delicious.
White Bean Purée Ingredients
½ can Cannellini Beans or Great Northern Beans
2 tbsp unsweetened Plant Milk, as needed
Powdered Date Sugar Ingredients
¼ cup Date Sugar
2 tsp Arrowroot Powder
Cookie Ingredients
2 tbsp Bean Puree
1/4 cup Cacao Powder
3 tbsp Brown Rice Flour
3/4 cup Oat Flour
1 tbsp Tapioca Flour (starch)
⅛ tsp Vanilla Bean Powder
⅛ tsp Baking Soda
¼ cup Maple Syrup
¼ cup Applesauce
Cream Filling Ingredients
½ cup Cannellini Bean Purée
3 tbsp Powdered Date Sugar
2-3 tsp Date Syrup
2 tsp Maple Syrup
½ tsp Vanilla Extract or 1/4 tsp Vanilla Bean Powder
1–2 tbsp unsweetened Plant Milk
2 tbsp Tapioca Powder Starch(this is what makes it firm)
OPTIONAL: Pinch of fine sea salt
White Bean Purée Directions
Drain and rinse beans very well, and dry for a few minutes.
Add the rinsed beans to a small bowl and use an Immersion Blender to blend until the purée is completely smooth. You want the texture to be like hummus, thick but spreadable, no graininess.
Powdered Date Sugar Directions
Add all ingredients to a coffee grinder or high-speed blender with a dry container and blend until powdery.
Cookie Directions
Preheat the oven to 325°F (165°C)
Line a cookie sheet with Silpat or parchment paper
In a medium bowl, whisk together cacao powder, brown rice flour, oat flour, tapioca starch, vanilla bean powder, baking soda to break up all cacao clumps completely
Set aside
In a separate bowl, whisk together bean puree, maple syrup and applesauce, and unsweetened plant milk until it’s smooth and glossy and with no lumps
Transfer the dry ingredients from the first bowl into a wet bowl and mix well with a spatula until well incorporated
With a small melon baller, scoop out one cookie in a ball onto a cookie sheet
Flatten using the bottom of a glass or your hand (if using a glass, wet the glass to avoid sticking)
Bake 7- 8 minutes
Remove when the edges are set but the centers still look soft. Do not overbake — cookies firm as they cool
Transfer to cooling rack and let cool for a few minutes
Cream Filling Directions
To a clean bowl, add bean purée, powdered date sugar, date syrup, maple syrup, vanilla, salt (optional), and plant milk
Mix with a spatula until completely smooth
Pour mixture into a small saucepan and whisk in tapioca powder/starch until fully dissolved
Heat over medium-low setting, stirring constantly with a spatula – do not stop as it will burn. After 3–5 minutes, the mixture will thicken and become glossy
Once thick, immediately remove from heat
Let cool 5–10 minutes
Final Assemly Directions
Place one tablespoon (or the desired amount) of the cream filling onto the backside of one of the cookies
Place a second cookie on top of the cream filling
Press together gently the two cookies so they stick to the cream filling
Serve immediately or refrigerate up to 3 days
NOTE: Excess White Bean Purée can be refrigerated for 4-5 days or frozen in small portions for several months
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