Mini Chocolate Chip Sandwich Cookies (Vegan)
Soft, tender, mini chocolate chip cookies packed with mini chocolate chips and held together with a creamy vanilla filling. A fun, easy, dairy-free bake.
What is better than a chocolate chip cookie? How about two chocolate chip cookies sandwiched together with a sweet vanilla filling? Packed with tiny chocolate chips, these soft and tender little cookies are held together by a rich vanilla filling. They are super easy, super delicious, and dairy- and egg-free.
What you will need:
These are mini cookies with mini chocolate chips. Everything you will need for this recipe are basic pantry items that are easily found at your local grocery store.
- all purpose flour
- baking powder
- baking soda
- plant based milk
- mini chocolate chips – I used Enjoy Life semi sweet mini baking chips
- cane sugar
- coconut sugar
- plant based butter with salt
- vanilla extract
- powdered sugar
- plant based heavy cream
How to:
These cute little sandwich cookies could not be easier to prepare. Let’s start by adding the dry ingredients to a small bowl – flour, baking powder and baking soda. Whisk the ingredients together and set the bowl aside. To a medium bowl, add the melted butter and both sugars. Whisk the butter/sugars together until well combined-one or two minutes. To the butter mixture, add the milk and vanilla extract. Whisk until all ingredients are well incorporated-about a minute. Add the dry ingredients to the wet ingredients. Fold the dry ingredients in until almost all of the flour is absorbed, then add the mini chocolate chips. Fold-in the chips until incorporated. Cover the cookie dough and place in the refrigerator for 30 minutes.
I was looking for a soft, relatively thin cookie. The refrigeration time is just to cool the dough down before baking so I get less spread. You can leave the dough in the refrigerator longer, but you will also get a puffier, chewier cookie. That was not what I was looking for.
Preheat the oven to 350°F and line two cookie sheets with parchment paper. Each cookie is one tablespoon of cookie dough. Scoop the dough, roll it between your palms to smooth it out, and place it on a prepared cookie sheet. These cookies are small, but they do spread a little. Make sure to give them space on the baking sheet. I placed 6 to 8 dough balls per cookie sheet, depending on the size of the sheet. Place any unused dough back in the refrigerator between batches. Bake the cookies 8 to 10 minutes. Mine came out perfect at 9 minutes. Allow them to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
While the cookies are cooling, the vanilla filling can be prepared. To a medium bowl, add the butter. With a hand mixer on medium to medium-high speed, cream the butter for 2 minutes. To the creamed butter, add the powdered sugar. Continue blending on medium to medium-high speed for another minute. Lastly, add the heavy cream and vanilla extract to your bowl and continue blending on medium-high for about 2 minutes.
Pair the cookies up into same-size pairs. Position them so one is top side up and one is flat side up. Place the filling in a piping bag fitted with the tip of your choice and pipe filling onto the flat side-up cookie. Place its pair on top of the filling and press lightly to push the filling to the edge of the cookies. Repeat this for all 12 cookies. This is just enough filling for the 12 cookies. If you want a thicker layer of filling, you will need to increase the amount of filling.
Store the cookies in an airtight container at room temperature. The sandwich cookies will remain fresh for about 3 days.
Alright, let’s get started. Please make, bake and enjoy!
Mini Chocolate Chip Sandwich Cookies (Vegan)
Ingredients
Mini Chocolate Chip Cookies
- 4 tbsp plant based milk – room temperature
- 8 tbsp plant based butter with salt- melted
- 1¾ cup / 210 grams all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
- 1 tsp vanilla extract
- ¾ cups mini chocolate chips – I used Enjoy Life semi sweet mini baking chips
Vanilla Filling
- 1 cup / 120 grams powdered sugar
- 4 tbsp plant based butter with salt – room temperature
- ½ tbsp plant based heavy cream
- ½ tsp vanilla extract
Instructions
Mini Chocolate Chip Cookies
- To a small bowl, add the flour, baking powder and baking soda; whisk to combine and set it aside.
- To a medium bowl, add the cane sugar, coconut sugar and melted butter; whisk for one to two minutes to fully combine. Add the milk and vanilla extract and continue whisking for another 30 seconds to a minute.
- Add the dry ingredients to the wet ingredients. Fold the dry ingredients in until almost no more flour can be seen. Add the mini chips and fold them in just until they are fully incorporated.Cover and place the cookie dough in the refrigerator for 30 minutes.
- Pre-heat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. Each cookie is 1 tablespoon of cookie dough. These are small cookies but they do spread so don't crowd them on the cookie sheet. I baked 6 to 8 cookies per sheet. Return the cookie dough to the refrigerator between batches. Roll each dough ball between your palms to smooth them out before placing them on the prepared cookie sheet. Bake the cookies for 8 to 10 minutes. Mine came out perfect at 9 minutes. Allow the cookies to cool on the cookie sheet for 5 to minutes before transferring them to a cooling rack.
Vanilla Filling
- Place the room temperature butter in a medium bowl. With a hand mixer on medium to medium-high speed, cream the butter for 2 minutes. Add the powdered sugar and continue blending on medium to medium-high for another minute. Add the heavy cream and vanilla extract and continue blending on medium-high for 2 minutes.***wait until all of the cookies have cooled to room temperature before adding the filling
- Place the frosting in a piping bag with the piping tip of your choice. Arrange the cookies in similar shaped pairs with one of the pair top side down. (half the cookies are top side up/ half the cookies are flat side up) Pipe filling onto the flat side up cookie and place its pair on top of the filling, pressing slightly to spread the filling out to the edges. Repeat this process for all 12 sandwich cookies.***This is just enough frosting for the 12 sandwich cookies. If you want a thicker layer of filling, you will need to make more filling.
- Store the cookies in an airtight container at room temperature. They will stay fresh for about 3 days.
