Vegan Chocolate Chip Cookie Sandwich or Mousse
Vegan Double Chocolate Chip Cookie Sandwich or Mousse
Our latest favorite love ❤️ This recipe was inspired by and for, all the truck drivers and mail carriers that make it possible for us to share our mixes with you during this crazy time!
We love and appreciate you, without you we wouldn’t have the opportunity to share what we love to do! Thank you from the bottom of our hearts ♥️ the Cooggies family
Pre-heat oven at 350
Yields 23 cookies
What You'll Need:
1 Cooggies Chocolate Chip Cookie baking mix
1 Tbsp unsweetened cocoa powder
1 1/2 Tablespoon ground flaxseed meal (or 2 egg if you are not making this vegan)
6 oz vegan semisweet chocolate chips
1 Tablespoon vegan butter at room temperature (or regular butter if not vegan)
1 teaspoon espresso diluted in 2 tablespoons of hot water, or 2 tablespoons of brewed strong coffee. (Optional)
1 teaspoon vanilla extract
4 tablespoons oil
3 tablespoons water
Instructions:
- Mix the flax seed meal with 3 tablespoons of water until well combined. Set aside for 10-15 minutes until you get a gel-like consistency
- In a saucepan add 2 tablespoons of water, when warm add the chocolate chips and butter. Melt at low temperature until smooth.
Let it cool down to room temperature.
- Mix the chocolate mixture, the espresso coffee, the vanilla extract, and the flax egg or the eggs (if not vegan) in a bowl with an electric mixer
- Add the Cooggies bake mix, the cocoa powder, the oil and the water. Continue mixing on medium- high for about 2 minutes until the dough is shiny and well combined
- Prepare a sheet tray lined with parchment paper. Scoop the dough with a 1 1/2" size ice cream scoop or two full tablespoons. This will yield 23 cookies.
- Bake for 12 minutes. Put aside and let them cool down at room temperature.
In the meantime make the aquafaba (mousse)
What you'll need:
15 oz can of chickpeas
5 oz vegan semi sweet chocolate chips
1 tablespoons sugar (optional)
Instructions:
- In a saucepan add 2 tablespoons of water, when warm, add the chocolate chips and melt at low temp. Mix with a spoon until smooth. Set aside and let it cool down to room temperature.
- Drain the chickpeas. Add liquid of the can to a bowl. Using an hand electric mixer whip the liquid until stiff peaks form (about 9-10 minutes) If adding sugar, add gradually while whipping
- Fold in the cooled chocolate into the aquafaba using a spatula.
If making mousse, using a Ramekin, follow the assembly below:
- 1 cookie in the bottom of Ramekin
- 1/4 cup of chocolate aquafaba on top of cookie and add a second cookie on top
- Another 1/4 cup of chocolate aquafaba on top of last cookie
Continue doing this with the rest of the Ramekins. Refrigerate them for at least 2 to 3 hours before serving.
If you are making cookie sandwiches, refrigerate the chocolate aquafaba alone for 2 to 3 hours. After that you can make the sandwiches by spreading the aquafaba on the flat part of the cookies, then put another cookie on top making a sandwich.
Store them in the refrigerator.
Eat! Enjoy! And be kind!