Let's Dish /
DIY Cookie Sandwich Board
We’ve teamed up with our friends @offbeatbutters + @edwardandson to share inspiration for a fun and delicious weekend activity: a DIY Cookie Sandwich Board!
We’ve paired our @sweetlorens chewy & tart Oatmeal Cranberry Cookies with toasted @edwardandsons shredded coconut & @offbeatbutters Almond Mocha nut butter in a new take on cookie sandwiches.
Total time: 40 minutes
Prep time: 25 minutes
Bake time: 13 minutes
- 1 package Sweet Loren’s Oatmeal Cranberry Cookies
- 4 tablespoons Offbeat Butters Almond-Mocha Nut Butter
- ½ cup confectioners sugar
- 2-4 tablespoons plant-based milk of choice
- ½ cup Edward & Sons shredded coconut, toasted
Preheat oven to 325°F.
Divide Cookie Dough portions in half and roll each into a ball. Place cookie dough balls 2 inches apart on two baking sheets lined with parchment paper.
Bake for 10-13 minutes. Since ovens vary, check at the shortest time and add time as needed.
Cool cookies on a wire cooling rack for 15-20 minutes. Refrigerate so the cookies become cold, if there’s extra time (optional).
While cookies cool, prepare the icing by combining the nut butter & confectioners sugar in a bowl with 2 Tbsp plant-based milk. Mix until smooth and creamy. If too thick, add more plant-based milk.
Arrange all components onto a wooden board for a fun DIY Cookie Sandwich Board. Alternatively, proceed with making the cookie sandwiches.
To make the cookie sandwiches, spread the filling on half of the cooled cookies, then top with another cooled cookie. Repeat this process until you made 12 cookie sandwiches.
Press toasted coconut onto the sides of each cookie sandwich.
Store cookie sandwiches in the fridge for at least 30 minutes before serving. Enjoy!