Vegan Mint Milanos
Delight your taste buds with these irresistibly crisp and creamy Vegan Mint Milanos, a plant-based take on the classic sandwich cookie. Featuring a light and buttery cookie base made with vegan-friendly ingredients, these treats are elevated with a luscious layer of dark chocolate ganache infused with refreshing peppermint. Perfectly sweetened and delicately textured, they bake to golden perfection in just minutes. Whether you're hosting a vegan dessert spread or looking for a flavorful snack to pair with your favorite dairy-free latte, these minty chocolate cookies are sure to impress. Plus, they're easy to make, with simple pantry staples and a quick prep time, making them an indulgent yet accessible treat. Enjoy them fresh, or store them for days of indulgence!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 15 grams Cornstarch
- 150 grams Vegan butter
- 100 grams Powdered sugar
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Pure vanilla extract
- 150 grams Dark vegan chocolate
- 2 tablespoons Coconut cream
- 0.5 teaspoon Peppermint extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour and cornstarch until well combined. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the vegan butter and powdered sugar until light and fluffy, about 2-3 minutes.
Add the almond milk and vanilla extract to the butter-sugar mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small, oval-shaped cookies (about 2 inches long) onto the prepared baking sheets, leaving space between each cookie as they will spread slightly while baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just start to turn golden. Remove from the oven and let the cookies cool completely on a wire rack.
While the cookies are cooling, prepare the mint-chocolate filling. Melt the dark vegan chocolate and coconut cream together in a heatproof bowl over a pot of simmering water, stirring until smooth and glossy.
Remove the melted chocolate from heat and stir in the peppermint extract. Let the mixture cool slightly until it thickens but is still spreadable.
Once the cookies are completely cool, spread about 1 teaspoon of the mint-chocolate filling onto the flat side of one cookie. Sandwich it with another cookie, pressing gently to adhere.
Repeat with the remaining cookies and filling until all are sandwiched.
Allow the assembled cookies to set at room temperature for 1-2 hours or refrigerate for 20 minutes to firm up the filling before serving.
Store Vegan Mint Milanos in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 160.4 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1008 mg | 21% | |
*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.
