Makes 14 sandwiches
1¾ cups whole-wheat pastry flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 cup brown sugar, packed
½ cup non-hydrogenated margarine or vegetable shortening
1 teaspoon vanilla
½ cup vanilla non-dairy yogurt
½ cup vanilla non-dairy milk
Vanilla Cream Filling:
2¼ cups powdered sugar
6 tablespoons non-hydrogenated margarine or vegetable shortening
1½ teaspoons vanilla
3 tablespoons vanilla non-dairy milk
Preheat oven to 350°.
Sift together flour, cocoa, baking soda, baking powder, and salt.
Combine brown sugar, margarine, and vanilla. Beat with electric mixer for about 2 min. Add yogurt, milk, and flour mixture, and beat for another 2 min.
Line cookie sheets with parchment paper and drop 2-tablespoon portions of batter, with some room in between.
Bake for 10-12 minutes, and cool completely on a wire rack.
For filling, combine sugar, margarine, and vanilla. Beat for 30 sec. Add milk and beat for 2-3 min until fluffy.
To assemble the pies, put 1 or 2 tablespoons of filling onto the flat part of one cookie, and press another cookie onto the top. They can be eaten right away or stored in a sealed container in the fridge.
I didn't have any vanilla soy yogurt, so I used blueberry, and while that makes the pies taste a little blueberryish, it's actually pretty good. I bet strawberry or raspberry would be awesome.
Also, these are super sweet, mostly because of the filling.