Wholesome Chocolate Sandwich Cookies

Imagine two thin crispy, buttery and very delicious cookies sandwiched together with dark chocolate! Wouldn’t it be a party in the mouth?! Specially when it’s made with wholesome ingredients like Wholewheat flour, Oats and Jaggery. What makes these cookies extra special is the unique flavour that honey and vanilla create together. These cookies are so delicious that I can never stop at just one!

If you love a good hearty cookie or biscuit, you will love these cookies. Wholewheat flour and Oats make them very filling. Jaggery, Honey, Vanilla and Chocolate make them very flavourful!

These cookies/biscuits are inspired by the popular 3pm Chocolate Oat Biscuits by Nicola Lamb.

Here are the Ingredients:

Whole Wheat Flour forms the base for these cookies. This is our regular Gehu aata. It is a fine milled wholewheat flour, it is more nutritious than all purpose flour and it works quite well in baking.

Instant or quick cooking Oats provide a wonderful crunch and contrast in texture. They make the cookies more filling and hearty.

Jaggery is the main sweetener in these cookies. I prefer the flavour of jaggery over sugar as it provides a beautiful caramel note to the flavour. It is also considered nutritionally superior to refined sugar.

Honey though used in a very small quantity in this recipe, provides a wonderfully unique flavour to these cookies. Please do not skip this.

Butter not only adds flavour but also creates the crispy, flakey texture that we all love. You can use ghee here too. But you may need to add 1 tbsp milk or water to form the dough.

Chocolate makes these cookies extra special and decadent. You can use a chocolate that you prefer to adjust the sweetness as per your liking. Use a milder sweeter chocolate to keep things more sweet or use a darker, intense chocolate if you prefer the taste.

Vanilla Extract and Salt are used in very small quantities but play a very important role in the flavour. They bring out and enhance the flavour of other ingredients.

If you like to bake wholesome and filling cookies, you may like these recipes:

Eggless Whole wheat & Oat Digestive Biscuits

Gluten-free Oat & Walnut Chocolate Chip Cookies

Eggless Wholewheat Oatmeal Raisin Cookies

You can also check other Cookie recipes on my blog.

Now that we have covered all the ingredients needed for these cookies, here is the detailed recipe for you:

Wholewheat & Oat Chocolate Sandwich Cookies

Serves: 10-15 cookies Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat Flour

1/2 cup (55 g) - Instant/Quick cooking Oats

100g - Butter

1/3 cup (42 g) - Jaggery

1 tbsp (15 ml) - Honey

1 tsp (5 ml) - Vanilla

1/2 tsp - Baking Soda

1/2 tsp - Baking Powder

1/4 tsp - Salt

80g - Dark chocolate

Instructions

1. Take butter (at room temperature) ,powdered jaggery and honey in a mixing bowl and whip it until it turns pale and fluffy.
2. Add vanilla extract, salt, baking powder and baking soda. Mix it thoroughly to combine it evenly with the butter and sugars.
3. Now add the wholewheat flour and instant oats. Mix it gently but thoroughly until everything is evenly mixed in and an even dough forms.
4. Cover the bowl and place the dough in the refrigerator for around 30 mins.
5. Take the chilled dough out and place it between two parchment papers. Using a rolling pin, roll the dough as evenly as you can, into a rough rectangular shape, around 2 mm in thickness.
6. Using a round cookie cutter or a bowl with sharp edges, cut out round circles. To keep things simple, you can also cut out equal sized rectangles or squares.
7. Place the cut out cookies carefully on a parchment lined baking sheet/tray. This may take some time as the cookies are rolled thin and are delicate to handle.
8. You can easily re-roll the leftover dough and cut them again.
9. Bake them in a preheated oven at 180 C for 15-20 minutes until the cookies have risen slightly and turned a nice golden in colour.
10. Take them out and let them cool completely on a wire rack.
11. Break the chocolate into small pieces or chop them finely. Melt them on a double boiler or in a microwave.
12. Flip half of the cookies over, so the bottom side faces up.
13. Depending on the size of the cookies, add around 1/2 tbsp to 1 tbsp melted chocolate to the centre of each cookie thats facing bottom side up.
14. Now place a cookie facing up on top of the melted chocolate and press it down gently until you notice the molten chocolate reaching the edges of the cookie.
15. Sandwich all the cookies similarly.
16. Store any leftover cookies in an airtight container for upto 2 weeks. (If they last that long!)

Notes

1. Technically you can make these cookies without Honey too. But honey provides a very unique flavour to these cookies. Do not skip it.
2. If you use ghee instead of butter, you will need 1-2 tbsp of milk or water to bring the dough together as butter has more moisture than ghee.
3. Choose a chocolate that you like. You can use milk chocolate here as well. But it will make the cookies sweeter.
4. Use a semi sweet or bitter chocolate as per your preference.
5. Although, you can skip the chocolate all together and enjoy the cookies as is, they are that delicious! You can roll them slightly thicker if you do not wish to sandwich them.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.