(48 sandwich cookies)




1 cup all-purpose flour

3/4  cup nutty wheat flour

1/4  cup sugar

15 ml natreen liquid sweetener

2/3 cup unsweetened dark cocoa powder

1/2 tsp baking soda

1/4 tsp salt

12 tbs (170g) lite tub margarine

1 large egg white


6 tbs lite tub margarine, room temperature

2 tbs smooth low fat cottage cheese at room temperature

2 tbs plain low fat yoghurt

1 and 2/3 cups icing sugar

1 tsp vanilla extract



Make cookies: In a large bowl, using an electric mixer on low speed, beat together flours, sugar, cocoa powder, baking soda, salt and margarine until crumbly. Add egg white and 1 tbs water; beat until blended. Divide dough in half. Roll each piece into an 22-by-4cm log. Wrap in plastic wrap; chill for 2 hours. Grease 2 baking sheets. Place racks in upper and lower thirds of oven and preheat to 180°C. Cut each log into 48 slices (about 4mm thick). Place on baking sheets, about 2 4cm apart. Bake until cookies are set, 10 to 12 minutes,  rotating sheets once. Let cookies cool on sheets on wire racks for 2 minutes, then transfer to wire racks to cool completely.
Make filling: In a medium bowl, using an electric mixer on medium speed, beat together shortening and butter until smooth. Gradually add sugar, beating on low speed until blended. Beat in vanilla. Spread 1½ tsp filling onto flat side of 48 cookies; top with remaining 48 cookies, flat side down. Store in airtight containers. *adjusted from All You Magazine, August 2015*



Make ahead! Freeze sandwich cookies in a heavy-duty zip-top plastic bag for up to 3 months—or store in an airtight container at room temperature for up to 1 week.


Nutritional Information:

Per sandwich cookie: calories 63; fat 2.77g; carbs 10g; protein 1,5g; sugar 6g; sodium 53mg


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