Description
Delight in these crunchy vegan mint chocolate cookie sandwiches filled with a luscious peppermint buttercream. Made from simple pantry staples, these cookies resemble mint Oreos or Aussie Mint Slice treats, perfect for a refreshing and indulgent snack or dessert.
Ingredients
Chocolate Cookies
- 2 cups (250g) all-purpose plain flour, spoon and leveled
- 1 cup (225g) vegan butter, room temperature
- 1 ¼ cups (125g) powdered sugar / icing sugar
- ½ cup (50g) dutch-process cocoa powder
- ¼ teaspoon baking soda
- 3 tablespoons (45g) dairy-free milk, chilled and as needed
Peppermint Cream Filling
- ½ cup (125g) vegan butter, room temperature
- 2 cups (200g) powdered sugar / icing sugar
- Few drops of peppermint extract or oil, to taste
- 1 teaspoon vanilla extract, optional
- Green food coloring, to color
- 2 tablespoons (30g) dairy-free milk, as needed
Instructions
- Make the chocolate cookies: Add all the cookie ingredients except the milk to a food processor or large mixing bowl. Mix the ingredients until just combined. Add the milk 1 tablespoon at a time and mix until the mixture comes together. The dough should hold together without crumbling when pinched between fingers.
- Preheat and prepare baking sheets: Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper to prevent sticking.
- Roll and cut dough: Roll out the cookie dough on a lightly floured surface or parchment paper to about 1/4-inch (6 mm) thickness. Use a 2-inch (6 cm) round or fluted cookie cutter to cut shapes from the dough. Gather and re-roll excess dough until all is used.
- Arrange and bake: Place the cookies about 1 inch (2 cm) apart on the baking sheets, noting that they don’t spread much during baking. Bake for 10-12 minutes for soft cookies or 13-15 minutes for crunchy cookies. Allow to cool completely on the trays.
- Prepare the mint cream filling: In a medium bowl, use an electric hand mixer to beat the vegan butter until light and fluffy. Gradually add powdered sugar on low speed until incorporated, then beat on high until fluffy. Add peppermint extract, vanilla extract (optional), and green food coloring, mixing to combine. Adjust flavor and color as desired. Add dairy-free milk by tablespoons if thinning is needed, beating again after each addition.
- Assemble cookie sandwiches: Pipe or spread the peppermint buttercream onto the bottom side of half the cookies. Top with the remaining cookies to form sandwiches.
- Storage: Store the assembled cookies in an airtight container at room temperature for 1-2 days, refrigerate for up to 1 week, or freeze for up to 1 month.
Notes
- Use chilled dairy-free milk for better dough consistency.
- Baking time differences allow you to choose between soft or crunchy cookies.
- Adjust peppermint extract amount to taste for a stronger or milder mint flavor.
- Green food coloring is optional but gives a classic mint cream appearance.
- Allow cookies to cool completely before filling to prevent melting the buttercream.
- Store cookies properly to maintain freshness and texture.
