Vegan Sandwich Cookies
These vegan sandwich cookies pair chocolate date soft cookies with a vanilla-maple buttercream filling. They are SO good and make for a healthier treat that's filled with fiber and done without refined white sugar or vegan butter. Also completely dairy-free, egg-free and nut-free, which makes them a fun kid's lunch box sweet treat!
Servings: 13 cookies
Calories: 193kcal
Equipment
- Immersion blender
Ingredients
Cookies
- 1 cup medjool dates (about 13-14 large dates) pitted, roughly chopped and soaked in ½ cup of hot water for 10-15 min.
- ¼ cup coconut oil choose refined to avoid coconut flavor
- 1 cup all-purpose flour whole wheat flour works too
- 1 tsp baking powder
- ½ cup raw cacao powder
- ⅛ tsp salt
Vanilla filling
- 2 tbsp coconut oil choose refined to avoid coconut flavor
- ¼ cup all-purpose flour
- ½ cup canned coconut milk well stirred before measuring
- ½ cup maple syrup
- 1 tbsp vanilla extract not teaspoon!
Instructions
Make the vanilla filling
- To a small pot, add the coconut oil and flour. Turn on the heat to medium and use the back of a spoon to press on the oil and stir. It will slowly melt and combine together. Keep cooking for about a minute while whisking.
- Then, add the coconut milk, maple syrup and vanilla extract. Keep on the stove on medium-heat and whisk right away to create a smooth and uniform mixture. It will still be very liquid-y at this point, this is normal! Keep warming up while whisking and it will become super thick and harder to whisk as you go. Once thicker (after a few minutes), transfer to a bowl (large enough to handle whipping) and put it in the fridge for about 1 hour to chill.
- Once it has cooled down, use electric beaters to whip the mixture to a smooth and light frosting. This will take a few minutes, so be patient and keep whipping until you like the consistency.
Make the chocolate date cookies (make while the frosting is chilling)
- Line a baking sheet with parchment paper. Pre-heat the oven to 350º.
- Pour ½ cup of hot water over the chopped dates and press to be sure all the dates are submerged. Let them sit for 10-15 minutes. DO NOT DRAIN.
- Then, use an immersion blender to purée the dates with the water. Keep blending until it becomes as smooth as you can.
- Transfer the date purée to a mixing bowl and add the coconut oil, flour, baking powder, cacao powder and salt. Combine the batter using a wooden spoon or a spatula. You will have to crush the coconut oil so it incorporates well within the mixture and avoid overmixing. You should end up with a large ball of dough.
- Transfer the dough over a large piece of parchment paper placed on the counter and lay a second parchment paper over. Use a rolling pin to press and roll the dough to about a ¼ inch thick layer (NOT TOO THIN!).
- Then, use a small cookie cutter (or the bottom of a small glass) to create about 26-30 circles. You might need to gather the scraps and roll again.
- Carefully transfer the circles over the prepared baking and bake in the oven for 11-12 minutes. The cookies are dark, so be sure not to overcook them or burn them, they can turn chewy or even too hard easily if overcooked. Once done cooking, let the cookies completely cool down before frosting.
- Once the cookies are cooled down, divide the frosting over half of the cookies ideally using a piping bag (or simply a spoon, but be gentle not to break the cookies) and then add a second cookie over. Gently press the cookies over each other. Enjoy!
Video
Notes
- Store the cookies in an air-tight container in the fridge for 3-4 days.
- I recommend to start by making the frosting. There is an hour wait for the mixture to chill before whipping, which should give you plenty of time to shape and bake the cookies.
- Be careful not to roll the dough too thin! Cookies that are too thin tend to overcook and they turn chewy after baked.
- Feel free to shape the cookies as you wish as they don't spread while baking. Use this recipe to make Holiday cookies!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 193kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 196mg | Fiber: 3g | Sugar: 15g | Vitamin A: 17IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg