Grasshopper Cookie Sandwiches (vegan)

After a day's break from cookie challenge week, we're back with some grasshopper style cookie sandwiches. These are super duper easy and quick to make, and are perfectly suitable in the case of a Thin Mint craving emergency! ;)

The chocolate cookie recipe for these guys is extremely similar to the ones in my chocolate strawberry cookie sandwiches from cookie challenge week last year. But in my opinion, this is some of the easiest frosting EVER. Fun fact - I did not even use food coloring. This pretty pale green color was created with some mashed avocado. Yup, you read that right.

These cookies could also be perfect for the holidays season, especially if there were candy canes included in some way. Overall, I think this is the perfect recipe because it's simple, and the flavor combo is irreplaceable. 🌿🍫

Stay tuned for the last cookie challenge recipe tomorrow, and take a look at the full recipe for this one. Enjoy!!

Grasshopper Cookie Sandwiches

Makes 6-7 sandwiches (12-14 cookies)

Ingredients

For the cookies:

• 1/2 cup of soft vegan butter
• 1/2 cup brown sugar
• 3 Tbs plant milk
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 cup cocoa
• 1.5 cups flour
• 1/3 cup chocolate chips (optional)

For the frosting:

• 2 Tbs soft vegan butter
• 1 Tbs mashed avocado (less than a quarter avocado)
• 1.5-2 cups powdered sugar
• 1 Tbs plant milk
• 2 tsp agave (or any sweetener)
• 1/4 tsp mint extract

Directions

1. Preheat the oven to 350 degrees.
2. Beat together the butter and sugar in a medium mixing bowl. Once that is smooth, beat in the mylk and vanilla.
3. To the wet ingredients, add the salt, baking soda, and 1 cup of the flour. Beat thoroughly.
4. Lastly, beat in the rest of the flour and chocolate chips (if you choose to add them).
5. Roll the dough into about 1.5 Tbs sized balls, and space them out on a cookie sheet. Bake for 10 minutes.
6. Remove the cookies from the oven and press the tops down with a spoon to make a flatter and wider surface. Cracks will form. Put back in the oven for about another 5 minutes or until the insides are fully baked.
7. While the cookies bake and cool, make your frosting. In a food processor, combine you butter, avocado, and 1 cup of powdered sugar.
8. Pulse the mixture until smooth, then add the mylk, agave, and mint extract. Lastly, add 1/2 - 1 cup of powdered sugar; however much you see necessary.
9. The frosting should be pretty thick and solid, but you can place it in the fridge if you prefer. 
10. Once the cookies are cool, spoon frosting onto the back of one cookie, and sandwich it with another. Repeat this process for all of your cookies. Share and enjoy!!

On this day last year: PB&J Bliss Balls