I think my favourite thing about St. Patty’s Day is that it’s colour is green. I love green. Green smoothies, green juices, lots of green veggies and definitely green soups. I’m all about the green tea over black and matcha tea gets me every time. So when I have a chance to make something green on purpose in celebration of a holiday, I’ll happily oblige. In fact, I’ll even make a dessert and celebrate with cookies and cream!
And while it’s true that these are green, and do make for a great, festive St. Patty’s Day cookie, you don’t have to reserve them just for that one day of the year. In fact, you’d be completely missing out if you only made these once a year. They are great as a cookie for spring, a cookie for the weekend, or a cookie for the summer. You can enjoy them as a fun cookie that’s different from your usual chocolate chip affair, or as a bit of a fun dessert that’s still easy, but a little fancier than just making plain cookies. If these cookies were pants, I’d say you could dress them up, or dress them down, wear them casually or a little more refined. Versatility is a wonderful thing.
But the best part is, they’re so quick and easy to make that it will take you less time to whip them up than to get dressed up in your fancy pants. This means that you can make them last minute for your St. Patrick’s Day get together, plus have time to put your green costume on. And if I were you, I would make a double batch of the cookies – on their own their just as chewy and delicious as with the gorgeous green cream sandwiched in between. Speaking of which, you’ll be happy to know the cream is dyed with matcha and spinach juice. For real. These may just be the healthiest treats your St. Patrick’s Day will entail.
St. Patty’s Day Vanilla Coconut Sandwich Cookies
Perfect for St. Patrick’s Day, or just as a delicious cookie for spring, these treats are healthy enough to enjoy guilt free, while still fun and festive.
For the Cookies
- 1/4 cup palm sugar
- 3 tbsp maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 1/4 cup quick cooking oats
- 1/3 cup sourghum flour
- 2 tbsp tapioca flour
- 1/2 cup coconut
- 1 tsp baking powder
- 2 tbsp hot water
- 2 tbsp coconut milk
For the Filling
- 1 can coconut cream
- 1 tsp spinach juice
- 2 tsp raw sugar
- 1/2 tsp cornstarch
- 1/4 tsp matcha powder
For the Cookies
- Using an electric mixer, beat the sugar, maple syrup and coconut oil together until soft and no chunks of sugar remain. Set aside.
- Meanwhile, in a small bowl, stir together the oats, tapioca flour, sourghum flour, baking powder, and coconut.
- Add the vanilla extract, coconut milk and warm water to the coconut oil mixture and then add the flour mixture.
- Using the electric mixer, beat until a wet cookie dough forms, scraping often to make sure everything is incorporated.
- Scoop dough onto a paper lined cookie sheet and flatten on 1/2-3/4 cm thick. The cookies don’t puff up too much, so flatten it to your desired thickness.
- Bake in the oven, preheated to 350 degrees fahrenheit, for 15 minutes, or until the edges are golden.
For the Filling
- In a small bowl, scoop out the top, thick layer of a can of refrigerated coconut milk. Save the leftover liquid for smoothies or a curry.
- Using an electric mixer, beat the coconut cream. Add in the sugar, spinach juice, cornstarch, and matcha one at a time, scraping the bowl as necessary. If you want it greener, feel free to add more matcha powder.
- The cream is ready when it is firm, like buttercream icing, and is a light green colour.
- To assemble, spread the cream between the cooled cookies and then place in the fridge for 2-3 hours before serving.
Want to try some other vegan cookies?