Vegan Fauxreo Chocolate Sandwich Cookies Recipes

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VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Vegan Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: sugar, dark brown sugar, salt, refined coconut oil, non-dairy milk, vanilla extract, flour, baking soda, vegan semi-sweet chocolate, vegan dark chocolate

Provided by Rachel Gaewski

Categories     Desserts

Yield 10 servings

Number Of Ingredients 10

½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks

Steps:

  • In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  • Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  • Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  • Fold in the chocolate chunks evenly.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  • Bake for 12-15 minutes, or until cookies just begin to brown.
  • Cool completely.
  • Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 24 grams

VEGAN "FAUXREO" CHOCOLATE SANDWICH COOKIES



Vegan

I've playfully dubbed these Oreo knockoffs "Fauxreos". They do take a bit of time and patience, so be sure to start them well in advance - but at least, since they're vegan, you can just enjoy them raw if you want to! Avoid products with hydrogenated oils, and you're looking at a slightly less fattening cookie. To make those Oreo truffles that have been proliferating across the web, mix up the dough and the filling as directed below, then marble them together into balls about 3/4″ in diameter, freeze 'em for a few hours, then dip 'em in melted chocolate (using a toothpick) and refrigerate until set. Yum.

Provided by SAHS7930

Categories     Dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 13

3/4 cup vegetable shortening
1 cup sugar
2 teaspoons vanilla extract
1/2 cup soymilk
1 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup margarine, softened
1/4 cup vegetable shortening
2 3/4 cups powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • FOR COOKIES: Cream the shortening and sugar on medium speed. When light and fluffy add the vanilla and milk. Add remaining ingredients and mix until the dough holds together.
  • If it's hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes. Preheat oven to 325°F Divide the dough into four pieces and roll each into a ball. Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment. Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
  • Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesn't lift away easily enough. Transfer the parchment onto the cookie sheet. Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
  • FOR FILLING: On medium-high speed, cream the margarine and shortening. Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable. Add in the vanilla. Refrigerate until ready to use. Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.

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