1/2 cup vegan margarine (I used Earth Balance)
1/3 cup palm sugar
1/4 cup unsweetened cocoa
1 serving egg replacer
1 cup whole wheat flour
1 cup ground almonds Ingredients for filling:
3 tablespoons palm sugar
1 1/2 tablespoons vegan margarine
1) Preheat oven to 400 degrees Fahrenheit. To make the cookies, melt vegan butter and palm sugar in a microwave oven until both ingredients can be blended to make a golden brown paste. Add flour, cocoa, egg replacer, and ground almonds to palm sugar pace, and stir.
2) Shape about a tablespoon of batter into small flat circles and place on an ungreased cookie sheet. The cookies will not expand, so not much space between each is required. Bake for ten minutes, and then cool until the cookies can be handled.
3) Once cookies are cool, make the filling. Melt the palm sugar and vegan butter in a bowl. Spoon a small amount of filling on to the flat side of one cookie, and then place another cookie, flat side down, on top, forming sandwiches. When finished drizzle some of the remaining filling over the top of each cookie and let harden.
Source of recipe: I make my own almond milk and have recently been using the remaining ground almonds to make bread and pastries, here is one of the results.