Nothing coloring that creamy filling except for ripe, ripe strawberries.
You know what’s more awesome than sunflowers shooting, fig trees figgin’ and dahlias spurting forth from the warm Spring ground? Soaking all of this goodness up while eating chocolate chip cookies stuffed with local strawberry creme. I know!
Dreena Burton sure knows how to bake. These were amazing.
The cookie recipe is Dreena Burton’s and since it’s already xgfx, there’s nothing to do except whip up some creme stuffin’ while you wait for these to bake. I love that the recipe only makes 13 cookies, which I think is the perfect amount. Especially if you have decadent plans for them like I did.
The only modification made to the cookies was the use of superfine brown rice flour. The filling was made from a standard coconut oil cream cheeze frosting: Tofutti, coconut oil, vanilla, powdered sugar and the ripest strawberries.
xo kittee
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6 Comments
Is there an actual recipe for the creme filling? I would love to use it on cupcakes.
Hi Shilpa!
I wung the creme filling, but it was based on this:
• 1/4 cup solid coconut oil
• 2 oz non-hydrogenated Tofutti cream cheese (1/4 container)
• 1 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
strawberries
I don’t think this is solid enough for cupcakes, tho. This is my basic cookie and cupcake stuffing mixture. Coconut oil can be very fragile and it is super sensitive to warm temperatures.
For a buttercream, I think something like this would be better:
Blend together the fats until smooth. Beat in the powdered sugar, salt and vanilla. Slowly beat in the strawberries until the proper texture has been achieved. Chill to firm up, then frost.
1/4 cup vegan margarine or vegetable shortening
1/4 cup coconut oil
2 cups powdered white sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2-3 tablespoons mashed strawberries, including juice
Thanx kittee. u r awesome.
WANT!
These look delicious. I’ve always wanted to eat a cookie sandwich, but haven’t actually done much cookie baking at all. (This needs to change).
Also, do you have any suggestions for homemade “cream cheese” to use in the frosting/ creme filling? The long ingredients list on the Tofutti version (and the less than fresh “tofu” taste) is a turn off for me.
Hey Serena,
You could just use a simple buttercream instead (like the one I posted above). There are also less processed xgfx cream cheeses on the market you could play around with. I heard Wayfare just came out with a good one.
xo
kittee