Chocolate Chip & Buttercream Cookie Sandwiches

Ingredients

• ⅔ cups Canola Oil
• ½ cups Sugar
• ½ cups Brown Sugar
• ¼ cups Maple Syrup
• 2 Tablespoons Applesauce
• 1 teaspoon Vanilla
• 1-½ cup All-purpose Flour
• ½ cups Whole Wheat Pastry Flour
• ¼ cups Soy Flour
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• ½ bags Chocolate Chips
• 2 sticks Butter
• 6-½ cups Confectioners Sugar
• 2 teaspoons Vanilla
• 1 bag Sprinkles

Preparation Instructions

Preheat oven to 375°F.

Stir together oil, sugars, syrup, applesauce and vanilla in a medium-sized bowl.

Add in flours, baking soda, and salt. Stir in chocolate chips.

Drop onto parchment paper with a small cookie scoop; 3 to a row.

Bake for about 10 minutes or until the edges are golden brown.

Let cool completely.

For Frosting:

Place the softened butter in a large mixing bowl. Add 4 cups of the confectioners sugar and vanilla. Beat until smooth and creamy. Gradually add the remaining sugar.

Place a healthy dollop of frosting onto a cookie. Spread to the sides and place another cookie on top, pressing gently.

I added sprinkles by hand over a bowl and packed the sides in with my fingers.

Makes around 10-12 cookie sandwiches.

*special note:

since the cookie dough has no eggs, feel free to eat it straight from the bowl with a LARGE spoon.