Coconut Oil Cookie Dough Sandwiches

Ok, so we all know about my love of coconut oil in baking. From flapjacks to shortbread, I use it *all* the time.

I especially love using it in cookies, because it gives an added sweetness that you don’t get from regular butter. And as someone who has a very sweet tooth, that suits me just fine.

The problem in our house is this: I’m a cookie girl, whereas Scott is totally in the cookie dough camp. He would rather devour a whole bowl of cookie dough than ever let it get near to the heat. As much as I like cookie dough, to me it just isn’t a sweet treat when eaten on its own.

So I decided a compromise was in order. I would make cookies, as per usual, but I would also make cookie dough. And then stuff the cookie dough inside the cookies.

I know. Insane.

It seemed like the perfect dessert. I got the taste of the soft and chewy freshly-baked cookies, while Scott got to eat a load of dough (both cooked and uncooked). Plus, as the coconut oil cookie dough I used to stuff the sandwiches was egg-less, there was no chance of either of us getting sick! Yippee for health!

This recipe calls for coconut oil in both the baked cookies and the cookie dough. If that seems a little too much for you, you can just use it in one of the recipes and use butter or a different substitute for the other one.

Another tip is to keep both the baked cookies and the cookie dough in separate airtight containers. Keep the cookie dough container in the fridge and then use it to sandwich together the baked cookies whenever you want to eat them. That way, you don’t have to keep the stuffed sandwiches in the fridge the whole time (I recommend this for the dough as otherwise the coconut oil or butter can start to melt), making a bit too hard to eat. As a bonus, this means that you can also enjoy the dough and the baked cookies separately if you wish, as individual treats 🙂

These cookie dough sandwiches are not for the faint hearted, let me warn you. They are big and rich, but *oh* so good.

Coconut Oil Cookie Dough Sandwiches

Recipe by Julia

Servings

10

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• For the cookies

• 1/2 cup (113g) coconut oil

• 1 cup (200g) sugar (or 1/2 cup white sugar and 1/2 cup light brown sugar)

• 1 egg

• 1 1/2 tsp vanilla extract

• 1 3/4 cups (224g) plain flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup (160g) milk chocolate chips

• For the cookie dough

• 8 tbsp coconut oil

• 1 cup (200g) sugar ((or 1/2 cup white sugar and 1/2 cup light brown sugar)

• 1 tsp vanilla extract

• 1 cup (224g) plain flour

• 1/4 tsp salt

• 3/4 cup (120g) milk chocolate chips

Directions

• Preheat the oven to 350F / 180C and line a baking sheet with baking paper.
• First make the baked cookies: Cream together the coconut oil, egg, sugar and vanilla in a mixing bowl.
• Add the dry ingredients and mix until a dough is formed (around one minute).
• Stir in the chocolate chips until they are evenly distributed throughout the dough
• Place the dough in the fridge for 5-10 minutes to chill.
• Using your hands or an ice cream scoop, place individual balls of the dough onto your baking sheet, spaced evenly apart, and bake for around 9-11 minutes. Cookies should be golden but should still be slightly “wobbly” as they will continue baking slightly on the cookie sheet as they cool.
• While your cookies are cooling, start making your cookie dough filling: Cream together the sugar and butter in a mixing bowl.
• Add in the flour, vanilla, salt and chocolate chips and stir well until combined and a soft dough has formed.
• Once your baked cookies have cooled, take a large spoonful of the dough and spread it on to the bottom of one cookie. Place the bottom of a second cookie on top of the dough and press down slightly to sandwich them together. Repeat with all remaining cookies.