Watermelon Cookie Sandwiches

Eat Drink Shrink

Yields 8-10 sandwiches

Vegan Watermelon Cookie Sandwiches

30 minPrep Time

10 minCook Time

40 minTotal Time

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Ingredients

Cookies:
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup organic powdered sugar
• 1/3 cup coconut oil, soft
• 1/2 cup coconut milk, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tsp Color Garden natural food coloring
Watermelon frosting:
• 2 1/2 cups organic powdered sugar
• 3-4 tablespoons coconut milk, room temperature
• 2 tablespoons Earth Balance vegan butter, softened
• 3 drops of Sweet Leaf Watermelon Stevia
• 2 tbsp Hybrid Herbs pink dragonfruit powder
• 3/4 cup Lili's vegan chocolate chips

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add the food coloring, combine again. Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
2. Roll 2-tablespoon size scoops of dough into balls and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick. Bake cookies for 8-10 minutes. Do not over bake, as cookies won't turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.
3. To make watermelon frosting, mix together powdered sugar, 3 tablespoons coconut milk, vegan Earth Balance butter, vanilla and watermelon stevia drops. Beat until smooth and creamy. Add an additional 1-2 tablespoons of coconut milk to frosting, until desired consistency. Add the dried pink dragonfruit, combine until right shade is achieved. Frost cookies and sprinkle and coat with vegan chocolate chips. Allow frosting to set before storing cookies.

Notes