-
1
For the cookies: Cream together the Earth Balance butter and coconut butter until smooth.
-
2
Add in the coconut sugar, eggs, egg yolk, and vanilla.
-
3
In a separate bowl, whisk together the flours, cocoa powder, baking powder, soda and salt.
-
4
Add the dry to the wet in 2 batches and mix until it just comes together.
-
5
Add the water and the beet juice/red food coloring.
-
6
You can add as much food coloring as you would like until you reach your desired red color.
-
7
The dough should look like a moist play-dough.
-
8
If your dough is still a little too dry, add a bit more liquid.
-
9
Scoop out dough and place in a large piping bag.
-
10
Pipe out big dollops of dough (about 1-tablespoon size) onto a parchment-lined baking dish.
-
11
Gently press down to flatten.
-
12
Bake for 6-8 minutes but be careful not to over-bake!
-
13
Allow to cool completely before frosting.
-
14
For the frosting: In a mixing bowl, beat the Earth Balance butter and coconut butter for at least 2 minutes until ingredients are well blended.
-
15
Add all the other ingredients and beat until smooth and it all comes together.
-
16
Make sure the xylitol is sifted well so it will be smooth just like powdered sugar.
-
17
You can add a bit of almond milk to reach desired consistency.
-
18
Pipe or spread onto cooled cookies and top with a second cookie.
-
19
Store cookie sandwiches in an airtight container in a cool place.
-
20
Yields 18-24 cookie sandwiches.
