Gluten-Free Vegan No-Bake Chocolate Pecan Creme Mini Sandwich Cookies
These cute bite-size sandwich cookies are an easy and healthy recipe made with only 6 clean, real food ingredients. They are the perfect plant-based no-bake dessert that is made with a dehydrator and without eggs, white flour, white sugar or oil!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No Refined Sugar | Paleo-Friendly }
Add all ingredients for the cookies to a medium-size mixing bowl and stir together until well combined. If the mixture is too dry, add 1-2 tablespoons of water.
Transfer the cookie mixture to a flat surface and form it into a small ball.
Cover the top of the ball with parchment paper and roll out into a disk shape about 1/4 inches thick.
Cut out the cookies with a cookie cutter of your choice, peel away the extra dough and repeat until you have used up all the dough.
Place the cookies on a non-stick dehydrator sheet and dehydrate at 110 degrees for approximately 4 hours.
Remove the cookies from the non-stick dehydrator sheet, flip them over and transfer them to a mesh dehydrator sheet and continue to dehydrate for approximately 2-4 hours. The cookies should be dry and a little softness should remain.
Prepare the filling:
Add all ingredients for the filling to a food processor and process until everything is well combined.
Spread the filling between to cookies to make a sandwich cookie.
Store in an air-tight BPA-free container at all times. If they are exposed to moisture in the air they will get soft and lose their cookie texture.
Notes
Recipe inspired by and lightly adapted from: https://rawmazing.com/recipe/raw-cacao-pecan-whoopie-pies/Serving Size: This recipe will make approximately (20) mini bite-size sandwich cookies. Nutritional information is for (1) sandwich cookie which is (1) serving.