This recipe by Cook Republic for salted dark chocolate cookie sandwiches is Next Level Gooooood…. (Aren’t her photo’s amazing too??!)
If gluten’s not your thing, we’d suggest using gluten free plain flour and lightly soaked quinoa oats. For the sugar conscious, rapapdura and coconut sugar are both good swaps from the more processed brown variety. A vegan, lush twist on the chocolate filling would be to use cacao butter (instead of dairy butter) and any nut milk of your choice. Welcome to the wonderful world of conscious, wise and real-food cooking beautiful people! Once you have a base recipe that you like, the world’s your oyster and you can shake it up your way.
for the cookies
1 cup plain flour
1 cup quick cooking oats
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 tablespoon maple syrup
125g butter, melted and cooled
for the salted dark chocolate filling
80g butter, softened
60g pure icing sugar
2 tablespoons dark cocoa powder
2 tablespoons golden syrup
2 tablespoons milk
1 tablespoon seas salt flakes (you will only need a tiny bit)
to make the cookies
Preheat oven to 18oC. Line 2 baking trays with non-stick baking paper.
Place the flour, oats, sugar and cinnamon in large bowl and stir until well combined.
Combine the water and bicarbonate of soda in a small bowl. Melt butter and maple syrup in a small saucepan over medium-high heat. Stir in the bicarbonate of soda mixture. Add butter mixture and to the flour mixture. Stir until well combined.
Roll heaped teaspoonfuls (or tablespoonfuls if making bigger cookies) of the mixture into balls. Place, about 5cm apart, on the lined trays. Bake in oven for 14 minutes or until golden. Set aside on the trays for 5 minutes to cool slightly before transferring to wire racks to cool completely.
to make the filling
Combine all ingredients in a bowl. Beat with an electric beater for 4 to 5 minutes until creamy and lighter. Chill in the fridge for 10 minutes.
to assemble cookies
Make sure the cookies are completely cooled. Turn cookie over with the bottom facing you. Using a small icing spatula, scoop some filling and apply to the cookie’s flat surface in a circular motion all the way to just inside the edges. Sprinkle a few flecks of the sea salt over the filling and sandwich with another cookie, flat side pressing against the filling.
– See more at: http://www.cookrepublic.com/recipe-archive/oat-and-salted-dark-chocolate-sandwich-cookies/#sthash.JpMVN0hu.dpuf