One way to put a smile on your kids’ faces is serving these sugarless sandwich cookies for breakfast. They are not just for kids, however.
If you are concerned about the fat in cream cheese filling, use a low fat version or enjoy the cookies without it. They’ll be just as delicious.
|All purpose flour||1 cup|
|Baking soda||1 tsp|
|Your favorite nuts||½ cup|
|Unsweetened coconut flakes||1 cup|
|Chopped dates||1 cup|
|Unsweetened crushed pineapple||1 cup|
|Vegetable oil||½ cup|
|Vanilla extract||1 tsp|
- Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Mix flour, baking soda, salt, your favorite nuts, unsweetened coconut flakes, and chopped dates together in a bowl.
- Beat eggs with vegetable oil in a separate bowl. Drain as much juice out of the crush pineapple as possible, then add it to the egg and oil mixture. Finally, mix in vanilla extract.
- Add the dry mixture to the wet mixture and combine them well.
- Drop dough onto prepared cookie sheets by tablespoons, spacing about 1-inch apart. Flatten them slightly to about ¼-inch thick, and bake for 8-10 minutes.
- While cookies are cooling on wire racks, you can prepare the simple cream cheese filling.
- Drain out the juice of 6 oz crushed pineapple.
- Then mix it well with 8 oz softened cream cheese.
- Use a spatula to spread a generous portion of the filling on the bottom of one cookie. Then press a second cookie down on the filling so that the filling shows at the edges of the cookies.
This recipe makes about 12 delicious sandwich cookies, each of about 2″ in diameter.