A vegan, plant-based, dairy-free, egg-free, nut-free, low refined sugar and possibly gluten-free version (if certified gluten-free oat flour is used) that your whole family will love for Valentine’s Day, as a post-meal treat, snack or pack-able item in school and work lunch boxes!
Soak the 1/3 cup of pitted dates in a cup of ‘just boiled’ hot water for 10 minutes. (Alternatively, soak ½ cup of raisins in hot water for 5 - 10 minutes until plump, then drain the water).
After the 30 minutes is up, remove the dough from the fridge and place it into a plastic bag (I used a gallon sized plastic zip bag). Then using your hands, squish the dough into a big compact ball, before lengthening it into a very compact long log-like roll (about 1.5 inches in diameter).
Place this log-like roll onto a cutting board and carefully slice it into thin cookie rounds using a thin serrated knife. Place each round onto the parchment paper lined cookie tray and gently press each piece down a bit with your fingers or the back of a spoon.
Before serving, spread a teaspoon of the soy cream filling on half the baked cookie rounds, and then top with the remaining baked rounds to form cookie sandwiches. Store leftover soy cream filling and cookie rounds in the refrigerator.
Only add the fortified plant-based milk if the batter is too dry to form into a cookie dough. Our family thought the cookies were sweet enough, but if you would like a little bit more sweetness, then add another tablespoon of maple syrup (or honey or agave nectar) into the food processor bowl when pulsing. If you don’t have coconut oil, you can substitute with vegetable oil instead.
Since the soy cream filling can be made in advance, you can make the cream filling the day before. Then on the day itself, you can simply bake the cookie rounds before smearing on the filling to assemble into sandwich cookies. Since this recipe makes only 13 sandwich cookies, you might want to double the recipe at the onset to make more if it is for a party function. Once formed together, store the sandwich cookies in the fridge to prevent food safety issues given the creamy soy frosting. The baked cookie rounds could also be made up to a day or two in advance and stored in an airtight container at room temperature. So if you prefer, you could make both beforehand and just assemble on the day of serving!