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.
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
Video
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.