Cookie Sandy's

My mini cookie sandwiches were a hit with my boyfriend and his family as well as the vegan crew at our little potluck over the weekend. They were super easy and described as "the best desert I've ever made" so here is the recipe. You're welcome. 

Ingredients

Cookies:

• 1/2 cup vegan becel (you can get at most grocery stores)
• 1/2 cup vegetable shortening 
• 1/4 cup white sugar
• 3/4 cup brown sugar
• 2 tbsp of egg replacer (can be bought at most health food stores as well as bulk barn- found where the bob's red mill stuff is)
• 2 tbsp vanilla extract 
• 2 cups all purpose flower (i used bobs redmill flour for my gluten free babies) 
• 1 tsp corn starch
• 1 tsp baking soda
• 1 tsp baking powder 
• 1 cup mini semi-sweet chocolate chips 

Icing:

• For my icing I either do two things:
• (1) mix together vegan becel, vegetable shortening and icing sugar until you get the right consistency 
• (2) betty crocker fluffy white icing - it's vegan and it is good when you're out of time

Method

• For the cookies i mixed together the wet ingredients, and then the dry ones - I did it all with a fork and it took about 10 minutes
• Heat the oven to 350 degrees and line a baking sheet with parchment paper
• I scooped tablespoon sized scoops on to the baking sheet and baked them from 10-15 minutes
• Once they were done baking I took them off the parchment paper and put them in the freezer in a tin
• Once totally cooled I put the icing into a piping bag and piped a squirt into the center of half the cookies and covered them with the other half 
• I put them right in the freezer after to keep the shape of the icing (it melts when it's hot out)
• Take out of the freezer 10 minutes or so before serving so they can thaw a little bit.