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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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.
Add the plant-based milk and vanilla extract to the butter-sugar mixture and mix until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms. The dough should hold together but not be sticky.
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.
Press each dough ball flat using the bottom of a glass or a measuring cup to form discs about 1/4-inch thick.
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.
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.
While the cookies cool, prepare the filling. In a mixing bowl, beat the powdered sugar, coconut oil, and vanilla extract until smooth and creamy.
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.
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
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 490.4 g | 178% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 301.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
