Chocolate sandwich cookies

Ingredients

• 100 g pastry flour (or all-purpose flour)
• 40 g vegan butter
• 50 g sugar
• A pinch of salt (0.8 g)
• 12 g cornstarch
• 30 ml plant-based milk
• 1 g vanilla extract
• 3 g baking powder
• 100 ml plant-based whipping cream, for the filling
• 15 g powdered sugar, for the filling
• 100 g dairy-free couverture chocolate, for the filling
• 1 g vanilla, for the filling

Missing an ingredient?

• What to use instead of sugar
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• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the sugar until smooth and creamy.
3. Add the salt, cornstarch and vanilla and keep beating.
4. In another bowl, mix the flour with the baking powder.
5. Add the flour and plant-based milk to the creamed mixture and mix well, without overworking it.
6. Transfer the dough to a lightly floured surface and roll it out to about 3-4 mm thick.
7. Cut out the cookies with the same cutter, all the same size, and place them on the baking sheet, spaced apart. You can reroll the scraps (with little flour, or the dough gets tough).
8. Bake at 190°C (375°F) on the middle rack for 10-12 minutes, until the edges start to brown.
9. Let them cool completely on a wire rack.
10. For the filling, chop the chocolate and melt it in a double boiler (no need to temper it). Let it cool slightly.
11. Whip the plant-based cream in a bowl set over another with ice and very cold water. Add the powdered sugar and vanilla and beat.
12. Still beating, gradually add the chocolate until smooth. Let it cool at room temperature or in the fridge. This is your chocolate filling.
13. Put 1-2 teaspoons of filling on the flatter side of one cookie and top it with another.
14. Let them rest for at least 10 minutes before serving, so they don't come apart.

Nutrition facts

Approximate, per serving (about 26 g). Calculated with data from USDA FoodData Central.