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.
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.