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Cookie sandwich

dessert Recipe

Chocolate Chip Cookie Sandwich

vegan cookie sandwich

Vegan Cookie Sandwich Dipped in Chocolate

The ultimate vegan friendly chocolate chip cookie sandwich. Double layer of chocolate chip cookie sandwiched with biscoff spread and dipped in salted caramel chocolate. This cookie recipe can also be frozen and baked straight from the freezer for those evenings where you are craving a double layer chocolate chip cookie.

What’s in the recipe?

Chocolate Chips I’ve used Happi salted caramel chocolate for this recipe along with the cacao nibs bar to make the chocolate chunks.

Crackd Vegan Egg Replacement- Using the egg replacement helps create a delicious gooey cookie that holds together really well.

Caster and Light Brown Sugar- A good mixture of light brown sugar and caster sugar helps create a beautiful golden colour and fine in texture.

Biscoff- Using biscoff to make the sandwich layer works really well with the crunch of the cookie. You can use a vegan chocolate spread instead.

 


double chocolate chip cookie sandwichCookie Sandwich Layer

For the middle of the sandwich cookie I’ve used Biscoff spread as it’s vegan friendly. You can use a vegan chocolate spread or any other thick sweet spread of choice. Peanut butter will work if it’s a thick and smooth texture rather than runny.

I used around 1 heaped tbsp for each cookie filling then placed another cookie over the top to make the sandwich.

vegan cookie sandwich with biscoff filling

Melted chocolate layer

I used Happi Free From Salted Caramel for the chocolate layer. I simply melted it in the microwave but if you prefer a more traditional bain-marie, please use that technique.  80g was enough to create the edging on the chocolate chip cookies but if you want an extra thick layer you could always double dip then.


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vegan cookie sandwich

Chocolate Chip Cookie Sandwich

Vegan cookie sandwiches filled with chocolate chips and a vegan egg replacement. Perfect for a bit of easter baking, this easy recipe takes less than 30 minutes to make. With only 10 minutes baking time, they can also be frozen ready for those evenings where you want something sweet.
Prep Time 15 mins
Cook Time 9 mins
Servings 6 cookie sandwiches

Ingredients
  

For the cookies

  • 160 g dairy free butter room temperature
  • 100 g light brown sugar
  • 50 g golden caster sugar
  • 220 g plain flour
  • 2 1/2 tbsp Cracked
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 bar of Happi Cacao Nibs cut into squares

For the middle:

  • 3-4 tbsp caramel spread or chocolate spread I used Biscoff

To coat:

  • 1 bar of Happi Salted Caramel
  • 3 tbsp sprinkles of choice

Instructions
 

  • Preheat the oven to 180ºC
  • Beat the vegan butter, caster sugar and brown sugar together then add the cracked egg replacement and vanilla extract and beat until smooth
  • In a separate bowl mix the baking powder, bicarbonate and flour then add to the mixing bowl and mix until all smooth and combined
  • Break up the Happi Cacao nibs bar and fold in
  • Roll into balls until you have 10-12 cookies (needs to be an even number)
  • Bake for 10 minutes, then when taking them out give them a tap on a hard surface to get the crackle effect
  • Once cooled spread on a layer of chocolate or caramel spread on one side of the cookie, then take another cookie and layer on top to make the sandwich
  • Melt the Happi Salted Caramel chocolate in a bowl and dip each cookie sandwich in to create the coating, add some sprinkles on top and leave to set

Notes

  • Roll out the cookie balls and pop on a tray in the freezer, once frozen place into a ziplock bag ready to bake. Add 4-5 minutes onto baking time when cooking from frozen
  • Using a flavoured chocolate, such as salted chocolate will really help make this cookie even more delicious. 

If you like this recipe, why not try my oat & raisin cookies vegan oatmeal and raisin cookie

dessert Recipe

Mocha Ice Cream Cookie Sandwiches

vegan ice cream sandwich

Ice Cream Cookie Sandwiches Recipe

Inspired by seeing ice cream cookie sandwiches from U.S and Australian food bloggers I thought I would give it a go! They’re made used a mocha based homemade ice cream for the centre. The cookie are also homemade, you can find the recipe just here.


Recipe Breakdown

Mocha Ice Cream – I had teamed up with Califia Farms to create a sponsored post for Instagram using their Mocha Cold Coffee Drink. So I Used this to inject the mocha flavour into the ice cream, it’s available across the U.K and the U.S.

Good Quality Cookies- There’s no pressure to bake your own if you are a little stretched for time, however I’ve shared a simple recipe that you can have up your sleeve.

Coconut Cream- This really helps create a delicious thick ice cream that’ll scoop perfectly. You can a really high fat content to make sure it’s not too runny.

Condensed Coconut Milk- I haven’t actually used this ingredient for this recipe as it can be a little tricky to get ahold of, however if you have condensed coconut milk from a plant based shop, it’ll work beautifully at holding the ice cream together and giving a real sweet kick.


mocha ice cream cookie sandwiches recipe


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vegan ice cream sandwich

Cookie Ice Cream Sandwiches

Perfect for summer or for dessert - these ice cream cookie sandwiches are perfect for hot sunny days. Homemade chocolate chip vegan cookies filled with a mocha flavoured ice cream.
Prep Time 15 mins
Servings 12 cookies

Ingredients
  

For the Cookies

  • 220 g plain flour
  • 180 g vegan butter margarine
  • 120 g sugar golden caster
  • 80 g soft brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp ground flax seed + 2tbsp water
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 80 g chocolate chips or chopped chocolate

For the Ice Cream

  • 400 ml full fat coconut milk
  • 100 g coconut cream
  • 100 ml Califia Mocha flavoured Oat Drink
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 3 tbsp maple syrup

Instructions
 

For the cookies

  • In a small bowl mix the water and ground flax seed and set aside
  • Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth
  • In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add
  • Pour in the flax seed then and fold in then the chocolate chips. Pop the mix in the fridge for at least an hour (even better left overnight)
  • Once ready to bake, preheat the oven to 200°C
  • Using an ice cream scoop or just your hands, roll out equal sized balls and place on a baking tray (at least 4cm apart as they'll expand)
  • *top tip, double up the cookie size by playing another equal sized ball of cookie dough directly on top of each ball - this'll make them a little thicker*
  • Bake for 7 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes
  • Leave to set for 15 minutes then scoop in your favourite ice cream and enjoy!

For the Ice Cream

  • Add all of the ingredients together in a food processor until smooth then pour into a pan, bring to a low heat to combine the flavours before pouring into a small loaf tin
  • Leave to cool in the freezer for around 2 hours
  • Take out of the freezer for a few minutes to soften then scoop in-between each cookie
  • Enjoy
Keyword cookie, ice cream, ice cream sandwich, summer recipe

If you like this recipe why not try my Ultimate Vegan Chocolate Chip Cookies on their own.

Ultimate Vegan chocolate chip Cookie recipe