Irresistible Vegan Chocolate Shortbread Sandwich Cookies: Your New Dairy-Free Obsession
Who can resist the allure of a rich, chocolatey cookie? What if we told you that same indulgence could be completely vegan, dairy-free, and incredibly easy to make? Get ready to fall in love with these Vegan Chocolate Shortbread Sandwich Cookies! Whether you’re a seasoned vegan baker or just exploring plant-based treats, this recipe promises to deliver pure chocolate bliss with every bite. Prepare to make these your new go-to sweet treat!
Lately, my kitchen has been filled with the vibrant aromas of fruity bakes: Passionfruit and Raspberry Cheesecake, Strawberry Cinnamon Galette, and a delightful Peach and Almond Olive Oil Cake. While each of these creations brings its own unique charm and deliciousness, there’s just something about chocolate that always calls me back. I simply cannot stay away from that rich, intense, and utterly satisfying flavor for too long!
Sometimes, only a deep, luxurious chocolate treat will hit the spot. And when that craving strikes, these homemade vegan chocolate shortbread sandwich cookies are the perfect answer. They combine the best of both worlds: the crumbly, tender texture of classic shortbread with an indulgent chocolate twist, all without any dairy.
Mastering Vegan Shortbread Cookies: A Dairy-Free Delight
Believe it or not, these amazing Vegan Chocolate Shortbread Cookies are my first foray into the world of cookie sandwiches, and I’m already hooked! Crafting vegan dessert recipes often presents a unique challenge, especially when you’re accustomed to traditional French Patisserie methods that rely heavily on butter. However, with many friends embracing a vegan lifestyle (and to avoid eating *all* the desserts myself!), I’ve grown to truly enjoy the process of experimenting with and perfecting plant-based sweet treats.
I may not be vegan myself, but there’s a real joy in knowing that everyone can enjoy my bakes. Plus, these vegan creations are often surprisingly delicious, even for those who typically prefer conventional desserts! If you’ve never ventured into vegan baking, the term “vegan” might seem daunting. But let me assure you, there’s absolutely nothing to fear here. These Chocolate Shortbread Cookie Sandwiches are so incredibly tasty and satisfying, no one will guess they’re dairy-free and made without butter unless you tell them. They truly stand out as a wonderfully accessible and universally loved treat.
One of the initial hurdles I faced was adapting the traditional shortbread dough, which famously depends on butter for its characteristic tender, crumbly texture. My skepticism was high: could a dairy-free alternative truly mimic that classic shortbread experience? The answer, I was thrilled to discover, is a resounding yes! The key ingredient here is coconut oil, which delivers a delightful richness and helps create an exceptionally workable dough.
This vegan shortbread cookie dough proved to be one of the easiest I’ve ever rolled. Its malleability is simply incredible, making it a dream to work with. Whether it’s the specific properties of coconut oil or a combination of the ingredients, the dough is forgiving and smooth. While it might be a tad too soft for a full tart crust, it’s absolutely perfect for cutting out cookies. A word of caution, though: because it’s so easy to roll, you might be tempted to roll it too thin. For the best Chocolate Shortbread Cookies, aim for a thickness that allows them to bake evenly without drying out or burning too quickly in the oven. This ensures a beautifully tender interior and a crisp edge, just like a classic shortbread should have.
Crafting the Perfect Double Chocolate Cookie Sandwich with Vegan Frosting
Not only were the cookies a pleasant surprise, but the Vegan Chocolate Frosting also exceeded all expectations. Honestly, I initially doubted whether a liquid ganache, made with coconut oil, could transform into a thick, rich frosting. But watching it set in the fridge was genuinely exciting! The magic lies in the coconut oil, which hardens as it chills, creating a wonderfully creamy, pipeable, and indulgent chocolate filling. This ingenious dairy-free frosting perfectly complements the rich chocolate shortbread, making for an unforgettable double chocolate experience.
For the frosting, you can use liquid coconut oil, often found alongside other cooking oils, but I personally prefer a non-liquid version (like this one) and simply melt it down when needed. This often provides a more consistent texture. The amount of frosting you’ll need will vary depending on the size of your shortbread cookies and how generously you like to fill them. But here’s the best part: if you have any leftover frosting, simply transfer it to a sealed jar and store it in your fridge. It makes for an absolutely decadent chocolate spread that you can enjoy on toast, fruit, or straight from the spoon!
When it comes to chocolate, quality truly makes a difference. As a proud Belgian, I naturally gravitate towards Callebaut Belgian Chocolate for all my baking endeavors – it’s simply the best! I previously recommended using 70% Callebaut Chocolate in my Dark Chocolate Mousse recipe for a deep, intense flavor. This time, however, I opted for something a little sweeter with a 54.5% Chocolate. Since we’re using unsweetened cacao powder in the shortbread cookies, a slightly less dark chocolate for the frosting ensures that the final chocolate cookie sandwiches aren’t overwhelmingly bitter, striking a perfect balance of sweetness and rich chocolate flavor.
As a general rule for baking, I always advise using chocolate with at least 50% cacao, and preferably more. This isn’t just about flavor; it’s also about avoiding the excessive added sugars often found in milk chocolate. Choosing a higher cacao percentage allows the natural complexities of the chocolate to shine through, providing a more sophisticated and deeply satisfying taste experience.
Tips for Perfect Vegan Chocolate Shortbread Sandwich Cookies
- Don’t Overwork the Dough: Like traditional shortbread, vegan shortbread benefits from minimal handling. Overworking can lead to tough cookies. Mix until just combined.
- Chill Time is Crucial: Don’t skip the refrigeration step for the cookie dough. This helps the coconut oil solidify, making the dough easier to roll and preventing the cookies from spreading too much in the oven.
- Even Thickness: Aim for an even thickness when rolling out the dough (around 1/4 inch or 6-7mm). This ensures uniform baking and prevents thinner cookies from burning while thicker ones remain undercooked.
- Cool Completely: Before assembling, make sure your cookies are completely cool. Warm cookies will melt the frosting and create a mess.
- Patience with the Frosting: The vegan chocolate frosting needs adequate time in the fridge to set into a pipeable or spreadable consistency. If it’s too soft, chill it longer. If it’s too hard, let it sit at room temperature for a few minutes to soften slightly.
- Storage: Store your assembled cookie sandwiches in an airtight container at room temperature for up to 3-4 days, or in the fridge for up to a week. They are also freezer-friendly for longer storage (up to 2-3 months).
Explore More Delightful Vegan Sweet Treats
If you’ve enjoyed making these delectable vegan chocolate shortbread sandwich cookies, you’ll love diving into these other fantastic plant-based recipes from my kitchen. Each one is crafted to be delicious, easy, and satisfying for everyone, regardless of dietary preferences:
- Vegan Banana Bread (Gluten Free + Sugar Free)
- Almond Tahini Cookies
- Vegan Avocado Chocolate Mousse
- Vegan No Bake Blueberry Tartlets
- Raw Raspberry Cheesecake Cups
- Vegan Chocolate Mousse
- 3 Ingredients Banana Peanut Butter Oatmeal Cookies
- Almond Flour Peanut Butter Cookies
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Recipe
Vegan Chocolate Shortbread Cookie Sandwich
Print Recipe
Ingredients
Chocolate Shortbread Cookies
- 1/4 cup Brown Sugar
- 3 tbsp. Coconut Oil
- 1/3 cup Coconut Milk
- 1/2 cup Plain Flour
- 1/3 cup Almond Meal
- 1/4 cup Unsweetened Cacao Powder
- 1 tbsp. Cornstarch
- 1/2 teasp. Baking Soda
- 1 pinch Salt
Vegan Chocolate Frosting
- 1 cup Dark Cooking Chocolate
- 1/4 cup Coconut Milk
- 1/4 cup Coconut Oil
- 1 pinch Salt
Instructions
Chocolate Shortbread Cookies
- In a large bowl, combine the Brown Sugar, melted Coconut Oil, and Coconut Milk. Mix until thoroughly combined and smooth.
- Sift in the Plain Flour, Almond Meal, Unsweetened Cacao Powder, Cornstarch, Baking Soda, and Salt. Mix everything well with a spatula or wooden spoon until a cohesive dough forms.
The dough will naturally be quite soft – this is normal for vegan shortbread. If it feels too soft to form a ball, add a tiny bit more flour (about 1 teaspoon at a time). If it’s too crumbly or hard, add a splash more coconut milk.
- Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes. This chilling time is essential for easy rolling and to prevent the cookies from spreading too much.
- Preheat your oven to 160°C (325°F). Line a baking tray with parchment paper.
- Lightly flour your clean work surface and rolling pin. I find it easiest to roll dough directly between two sheets of baking paper to prevent sticking.
Roll the dough into a large, even circle, about 1/4 inch (6-7mm) thick. While the dough is very easy to roll, try to avoid making it too thin, as this can make the cookies brittle and prone to burning.
Using a cookie cutter of your choice (small rounds work best for sandwiches), cut out the dough shapes and carefully transfer them to the prepared baking tray. Gather and re-roll any scraps.
- Bake the cookies for 7 to 10 minutes, depending on their thickness. They should be firm to the touch but not overly browned. Keep a close eye on them, as they can bake quickly.
Once baked, carefully transfer the cookies to a wire rack to cool completely before frosting.
Vegan Chocolate Frosting
- While your cookies are cooling, place the chopped Dark Cooking Chocolate in a heat-proof bowl.
Gently warm the Coconut Milk in the microwave or a small saucepan until simmering (do not boil). Pour the hot coconut milk over the chocolate. Let it sit for a minute, then stir until all the chocolate has melted and the mixture is smooth and shiny.
Add the Coconut Oil and a pinch of Salt, then mix well until the frosting is perfectly smooth and glossy.
- Place the chocolate mixture in the fridge to set. The liquid ganache will typically take between 15 to 30 minutes to cool and harden into a thick, spreadable frosting consistency. Stir occasionally to check its firmness.
To Assemble the Cookies
- Once both cookies and frosting are completely cool and set, it’s time to assemble! Transfer the chocolate frosting to a piping bag with a large round tip for a neat finish, or simply use a spoon if you prefer a rustic look. Be warned, this frosting can be a bit firm to pipe, so a spoon might be easier for beginners.
Pipe or spoon a generous dollop of chocolate frosting onto the flat side of one shortbread cookie. Carefully place a second cookie on top, gently pressing down to create a delicious sandwich. Repeat with the remaining cookies and frosting. Enjoy your homemade Vegan Chocolate Shortbread Sandwich Cookies!
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Nutrition (per serving)