Baked: Thick Cookie Sandwiches


Hardworking people deserve hardworking treats. Like our friend Lisa at Burleigh Manor Animal Sanctuary. Seven days a week in rain, snow, heat and whatever, she cares for her rescued farm animals. Horses, pigs, goats, chickens, sheep, mules, donkeys, bunnies, cats, a dog and a cow.  And each one needs attention and care daily.

Because Lisa is so awesome and took in all these beautiful creatures, we thought she deserved some cookies that work as hard are she does. This sandwich has it all – flax seeds, oats, peanut butter and decadent chocolate filling. If you know someone who deserves a special reward, try these cookies. Or reward yourself. These are great for sharing at parties, potlucks or picnics, too!


Thick Cookie Sandwiches


1 Tbl. ground flaxmeal

1/2 cup vanilla soy milk

2 cups oats

2 cups all purpose flour

1 tsp baking soda

1 tsp. baking powder

pinch cinnamon

pinch salt

3/4 cup chunky peanut butter, warmed slightly to make soft

1/2 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

2 cups mini chocolate chips (we used Enjoy Life)


Soak ground flaxmeal in soy milk. It will become thick and gooey.  Preheat oven to 350 and line two baking sheets with Silpats or parchment paper.

Combine dry ingredients: oats, flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat peanut butter, sugar, brown sugar and vanilla until smooth. Add the flax meal/soy milk to the liquid ingredients and fold into the mix.

Make a well in the dry ingredients and pour in peanut butter mixture. Incorporate the wet and dry ingredients until throughly mixed and slightly crumbly. Add the mini chips by hand until evenly dispersed.

Dough may be crumbly; if needed add a few drops of water until it holds together. Form 20 large cookies and  place on baking sheets. Bake for about 15 minutes, until cookies are firm and lightly browned. Allow to cool on cookie sheet for 20 minutes. Before making the sandwiches, be sure to cool completely to room temperature, or allow to cool overnight.


1/2 cup Earth Balance, room temperature

1 container vegan cream cheese, room temperature (we used Tofutti)

1/2 cup unsweetened cocoa powder, sifted

3 1/2 cups powdered sugar, sifted

2 Tablespoons chocolate soy milk

1 tsp. vanilla

Cream together Earth Balance and vegan cream cheese until smooth and well-combined. This is easiest in a stand mixer, but a hand mixer or a wooden spoon & lots of effort also work. Add sifted cocoa powder and beat well until mixed. Next, add in the powdered sugar in 1-cup increments, being careful to avoid making a cloud of sugar with the beaters. Finally, add in chocolate soy milk and vanilla, and beat several more minutes until fluffy and creamy.

If the filling is too thin to smear on cookies, add more powdered sugar; if it’s thick, add a little more chocolate soy milk. Filling can be made in advance and stored in fridge for a few days.



First, make sure you have an even number of cookies, as each will need a sandwich top and bottom.

Using a butter knife or icing knife, smear a heavy coating of filling on half of the cookies. Try to use about the same amount on each cookie. Top with the un-frosted cookie and you’re done!

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