Bryn’s Cookin’ Greens Summer Blog Series:
Labour Day weekend marks the last long weekend of the summer season. It’s time for back to school… and back to reality! We enjoyed our summer with you, sharing recipes, tips and tricks with a Cookin’ Greens Twist. But before we say “so long summer!”, Bryn hits us with the ultimate chilled sweet treat with a healthy twist… Thanks Bryn!
What do you want to be doing most on Labour Day weekend? Spending all your time inside cooking for a celebratory gathering, or outside, enjoying one of the last weekends of nice weather? I know that I want to feel the heat of the sun, not the heat of the stove. The itch to get outside into the early September breeze usually intensifies around the time I get around to making the weekend’s dessert. As a result, I need a recipe with minimal prep and bake time so that I can get back to enjoying the outdoors.
The secretly healthy Cookin’ Greens Double Chocolate Cookie Sandwich recipe I have created fits the bill perfectly. Not only does it have a super-quick, 9-minute baking time, but also the prep time is made a breeze with Cookin’ Greens pre-washed and pre-chopped greens.
When they come out of the oven and cool, the chocolate cookies will be more cake-like. Once in sandwich form, with the luscious vanilla icing, stick them in the freezer for about 30 minutes, it’s like sinking your teeth into a soft chilled pillow. While the cookie part is not too sweet, the icing definitely packs a punch, and together, they create the perfect harmony.
Not just for special occasions, this recipe is great for easing the transition back into the realities of school and work life. Simple yet delicious, it’s a perfect mid-week pick-me-up or a fun weekend dessert.
As my last post blogging with Cookin’ Greens this summer, I also wanted to end on a sweet note, to remind all you Cookin’ Greens fans that vegan desserts with healthy ingredients like kale and spinach can be absolutely amazing. Your friends and family will never know. You’ll just have to try it out for yourself!
Cookin’ Greens Double Chocolate Cookie Sandwiches
(makes about 6)
Cookie Ingredients
- 1 cup Cookin’ Greens Chopped Kale or Spinach, cooked according to package instructions
- 1 cup all-purpose gluten free flour
- ¼ tsp xanthan gum
- ¼ cup cocoa powder (dark chocolate preferable)
- 2/3 tsp baking powder
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tbsp agave
- ½ cup apple sauce
- 1 “oil egg” = 2 tbsp water + 1 tbsp olive oil + 2tsp baking powder
Method
- Preheat the oven to 350˚F
- Place coconut oil in mixing bowl and use beaters and beat out the lumps until smooth
- Place Cookin’ Greens Chopped Kale or Spinach in a food processor and pulse until finely shredded
- Add kale, baking powder, apple sauce, agave, maple syrup, and “oil egg” to the coconut oil and combine well with mixing spoon
- In a separate bowl, stir together flour, xantham gum, and cocoa powder
- Add liquid mixture until dry mixture and combine well
- Stir in chocolate chips
- Divide batter into 12 lumps on a cookie sheet and bake for 9 minutes.
- After cookies have cooled, spoon equal portions of icing in between two cookies to form a sandwich.
- Serve right away to avoid coconut oil separation, or place in fridge.
Vegan Vanilla Frosting Ingredients
- 1/2 cup coconut oil, room temperature
- 3 cups confectioner’s sugar
- 1 ½ tsp vanilla extract
Method
- Beat the coconut oil until lump-free
- Add the confectioner’s sugar and vanilla and beat until completely combined and whipped
- Store in the fridge if not using right away
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Summer 2015 is here! This summer we are so excited to have student, vegan blogger, Bryn Ferguson join us for some cooking inspiration with Cookin’ Greens. Frozen vegetables in the summer? You bet and we can’t wait to show you how!
We hope you read along as she shares her foodie experiences, tips & tricks, recipes and photos across her 8 featured blog posts.
Twitter handle: @brynferguson3
Instagram: @veganfoodadventure
