Almond-butter sandwich cookies

Almond-butter sandwich cookies Prep: 25 minutes Bake: 10 minutes Makes: 20 cookies Ingredients: 2 sticks (1 cup) plus 1 teaspoon nonhydrogenated margarine 1/2 cup maple sugar 1 teaspoon vanilla 4 teaspoons applesauce 2 tablespoons soy milk 2 1/4 cups whole wheat pastry flour 1/2 teaspoon ground flaxseed or chia seeds 1/2 teaspoon sea salt 1/4 cup chocolate chips 1 teaspoon maple syrup 1/3 cup almond butter 1. Heat oven to 400 degrees. Beat 1 cup margarine with the maple sugar in a bowl with an electric mixer until fluffy. Add the vanilla, applesauce and soy milk. Mix the flour, flaxseed and salt together in a separate bowl. Pour all at once into first bowl; stir until just barely mixed together. 2. Scoop out 2 teaspoon-size rounds of dough. Using a firm, flat spatula dipped in pastry flour, flatten them into rounds 1/8-inch thick and about 2 inches in diameter. Place on parchment-lined baking sheets. Bake until the edges are lightly browned, 10 minutes. Cool slightly; transfer to a rack. 3. Melt the remaining teaspoon of margarine in a saucepan over low heat; add the chocolate chips and 1/2 teaspoon maple syrup. Stir until smooth. Mix the almond butter with the remaining 1/2 teaspoon maple syrup. 4. Place half the wafers back on the cooled cookie sheet, flat sides up, all sides touching. Use a fork to lightly and quickly drizzle half the chocolate over them. Scoop about 1/2 teaspoon of nut butter on top of each chocolate-drizzled wafer. Place another wafer, round side up, atop each to make sandwiches. Drizzle more chocolate on top of each sandwich. Let set before eating, 1 hour. Nutrition information: Per serving: 189 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 17 g carbohydrates, 2 g protein, 162 mg sodium, 2 g fiber. Read the Good Eating story
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