Living the WELL Life


Grilled Chocolate Chip Cookie Sandwiches

Friday, June 29, 2012



Peanut butter and gooey chocolate are the stars of these grilled cookie sandwiches that will win you raves at any barbecue.

1 recipe Chocolate Chip Cookies (recipe follows)
Unsweetened, natural peanut butter
Non-dairy dark chocolate, cut into squares a little smaller than the cookies

Preheat the grill to 350o or medium high.

Place a cookie top side down on a square of foil and spread peanut butter over the surface of the cookie. Place a square of dark chocolate on the peanut butter. Place another cookie on top, making a sandwich. Wrap loosely in foil and place on hot grill. Cook, turning once, until the chocolate has melted, about 3-5 minutes. Remove from grill and unwrap carefully to avoid getting burned. If you use all the cookies you bake, you will make about 16 of these babies.

Chocolate Chip Cookies
1 stick Earth Balance or 8 tablespoons, softened
½ cup brown rice syrup
1 teaspoon pure vanilla extract
2 tablespoons coconut sugar
1 1/2 cups whole wheat pastry flour
Pinch sea salt
Generous pinch ground cinnamon
Scant ½ teaspoon baking soda
Scant ½ teaspoon baking powder
Scant 1 cup non-dairy, grain sweetened chocolate chips
½ cup coarsely chopped walnuts

Preheat oven to 350o and line 2 baking sheets with parchment.

Place Earth Balance, rice syrup, coconut sugar and vanilla in a mixing bowl and whip until creamy. Add flour, salt, cinnamon and baking soda/powder. Mix with a spoon to create a soft dough. Fold in chocolate and nuts.

Using a spoon, place cookies on baking sheet leaving space between then for spreading. You will get about 12 to a tray. Press lightly on the cookie with your fingers to flatten them slightly. 

Bake for 14-16 minutes. Transfer to a wire rack to cool completely. Makes 24-36 cookies

NOTE: To create chocolate-chocolate chip cookies, simply replace ¼ cup flour with ¼ cup unsweetened cocoa powder.

 



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