Vegan Chocolate Peppermint Sandwich Cookies
Hello, holidays! Nothing says Christmas more than a delicious cookie, and these Vegan Chocolate Peppermint Sandwich Cookies won’t disappoint!
How to make Vegan Chocolate Peppermint Sandwich Cookies
There’s something so special about a homemade sandwich cookie. They always look so pretty and impressive, but here’s a secret… they’re actually super easy to make! All you need is two things — a really great cookie recipe and icing.
The Chocolate Cookie
In this recipe, I use a vegan chocolate brownie cookie. It’s soft and fudgy, but strong enough to sandwich a swirl of buttercream icing without falling apart.
The Peppermint Butter Cream
Chocolate and peppermint are one of my all-time favourite holiday flavour combos, it’s truly a match made in holiday heaven! This vegan peppermint buttercream has the perfect amount of pep and freshness to offset its fudgy cookie companion.
How to assemble a sandwich cookie
Two parts cookie, one part buttercream…
- Pipe buttercream onto the bottom side of one cookie
- Add another cookie on top of the buttercream, creating a cookie sandwich
- Place your sandwich cookies onto a piece of parchment paper and drizzle with melted white chocolate
- While the chocolate is still wet, sprinkle with crushed candy cane
- Voila! You’ve made your very own sandwich cookie
Baking tips for making a classic holiday recipe vegan
Substitute chicken eggs for flax or chia eggs — 1 tbsp ground flax (or whole/ground chia seeds) + 3 tbsp water = 1 egg
Swap out traditional dairy butter and use a plant-based butter or high-fat oil like coconut oil
Go dairy-free with plant-based milk like oat milk or organic soy milk (oat milk has a mild flavour compared to other plant-based milk and soy milk has a higher protein content which can help in many vegan baking recipes)
Use cashew cream in place of heavy cream
Skip the condensed milk and opt for full-fat coconut cream, you might even find condensed coconut cream in some health food/speciality stores. (Yes, your recipe will have a coconut flavour, but in many cases, this is pretty darn tasty — I’m looking at you pumpkin pie.)
Tips for making a classic holiday recipe healthy(er)
Use quality ingredients — No, I don’t mean more expensive ingredients (although quality and price often go hand and hand). Look for ingredients that are local, made with love, are less processed, and contain little to no fillers. And remember, quality ingredients always taste better!
Use whole food ingredients — The closer your ingredients are to the real food they came from, the more nutrient-dense they will be.
Purchase organic ingredients — Whenever possible I choose organic ingredients that are minimally processed. These foods tend to have more nutrients and less junk (like pesticides, artificial colours, flavours and sweeteners).
Add a dash of superfoods — Take your recipe from indulgent to super-powered! You may not be able to skip out on the sugar and butter when making a truly delightful holiday cookie or scrumptious cake, but you can add in a dose of health-happy superfoods. Some of my favourite superfoods for baking include raw cacao, maca powder, hemp hearts, medicinal mushroom powders (like reishi or lions main) and ashwagandha powder.
Enjoy and treat yourself, it’s the holidays! — Life is all about balance — you’re baking a treat and it’s supposed to be just that. So embrace your ‘treat’ for all it’s worth, and ENJOY.
Vegan Chocolate Peppermint Sandwich Cookies
Ingredients
Brownie Cookie
- 1/2 cup plant-based butter room temperature
- 1 cup light brown sugar
- 1 flax egg 1 tbsp ground flax seed + 3 tbsp water
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup raw cacao or regular cocoa powder
- 1/2 cup flour
- 1/2 tsp baking soda
Vegan Buttercream
- 1/2 cup plant-based butter
- 1 to 1 1/4 cup powdered sugar
- 1/2 tsp peppermint extract
- 1/2 tbsp plant-based milk I used almond
Topping
- White chocolate melted
- 1 regular-sized candy cane crushed
Instructions
- Preheat oven to 350F, and line a baking sheet with parchment paper.
- Using a mixer, cream together the butter and brown sugar until combined. Add the flax egg, vanilla extract and salt, and beat until well mixed.
- One at a time, mix in the raw cacao, flour and baking soda, and mix until combined.
- Scoop 1 tbsp of dough into your hands and roll it into a small 1-inch ball (I find it helps to have damp hands so the dough doesn't stick). Repeat until all of the dough has been rolled into balls. Press down and on each ball lightly so they make a round disk.
- Bake for 10 mins on the middle rack, then remove from the oven and allow the cookies to cool on the baking sheet until they reach room temperature.
- To make the buttercream, beat the chilled butter, powdered sugar and peppermint extract on medium speed until light and well combined. Add plant-based milk and peppermint extract, and mix until smooth.
- Pipe approximately 1 tbsp of peppermint buttercream onto half of the cookies (or spread with a spoon). Then pop the other half of the cookies on top of the buttercream to create a sandwich.
- Drizzle with melted white chocolate and sprinkle with crushed candy cane.
- These cookies will last for up to 5 days in the fridge.
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