Vegan Fauxreo Chocolate Sandwich Cookies
Delight your sweet tooth with these indulgent Vegan Fauxreo Chocolate Sandwich Cookies, a plant-based twist on the classic cookie sandwich! These homemade treats feature rich, chocolatey cookies made from a blend of unsweetened cocoa powder and vegan butter, paired with a velvety vanilla cream filling crafted from coconut oil and powdered sugar. Perfectly crisp on the outside and creamy in the center, these cookies are 100% dairy-free and egg-free, making them an excellent choice for anyone craving a vegan dessert. Ready in just 30 minutes, these cookies are a fun and easy baking project with a nostalgic flair. Serve them as a treat for kids, alongside a glass of almond milk, or as an elegant addition to a dessert platter. Whether you're vegan or simply love a homemade twist on a favorite snack, these sandwich cookies are guaranteed to impress!
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Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter (softened)
- 0.75 cup Granulated sugar
- 3 tablespoons Plant-based milk (e.g., almond, soy, or oat milk)
- 1 teaspoon Vanilla extract
- 1.25 cups Powdered sugar
- 3 tablespoons Coconut oil (room temperature)
- 1 teaspoon Vanilla extract (for filling)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3
In a separate large bowl, use a hand mixer or stand mixer to beat the vegan butter and granulated sugar until creamy and fluffy, about 2-3 minutes.
Step 4
Add the plant-based milk and vanilla extract to the butter-sugar mixture and mix until fully combined.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms. The dough should hold together but not be sticky.
Step 6
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 7
Press each dough ball flat using the bottom of a glass or a measuring cup to form discs about 1/4-inch thick.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, until the edges are set. Be careful not to overbake for a soft yet sturdy cookie.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
While the cookies cool, prepare the filling. In a mixing bowl, beat the powdered sugar, coconut oil, and vanilla extract until smooth and creamy.
Step 11
Once the cookies are completely cool, spread about 1 tablespoon of the filling onto the flat side of one cookie. Top with another cookie to create a sandwich and gently press them together.
Step 12
Repeat with the remaining cookies and filling. Store the finished Vegan Fauxreo Cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (785.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3217.9 |
| Total Fat 152.4g | 0% |
| Saturated Fat 70.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2014.2mg | 0% |
| Total Carbohydrate 490.4g | 0% |
| Dietary Fiber 47.1g | 0% |
| Total Sugars 301.5g | |
| Protein 39.7g | 0% |
| Vitamin D 18.8IU | 0% |
| Calcium 221.6mg | 0% |
| Iron 26.2mg | 0% |
| Potassium 2038.6mg | 0% |
Source of Calories