Who says you need eggs or dairy to enjoy the rich, fudgy goodness of chocolate brownies and the creamy delight of vanilla creme? This vegan chocolate brownie and vanilla creme sandwich cookie recipe brings together two beloved treats into one irresistible bite.
Perfect for vegans and non-vegans alike, these cookies boast a deep chocolate flavor, chewy texture, and a luscious, plant-based vanilla filling that melts in your mouth. Whether you’re baking for a special occasion or an everyday indulgence, these cookies are sure to impress with their balance of decadence and wholesome ingredients.
Not only are they dairy-free and egg-free, but they also use pantry staples you might already have. Plus, they’re easy to make with simple step-by-step instructions that even beginner bakers can follow.
Get ready to delight your taste buds and wow your friends with these vegan brownie sandwich cookies!
Why You’ll Love This Recipe
Rich, fudgy brownies: Made without eggs or butter, these brownies still deliver that dense and chewy texture everyone craves.
Simple vegan vanilla creme filling: Smooth, creamy, and naturally sweetened with just a few ingredients.
Perfectly portioned sandwich cookies: Bite-sized and easy to share for parties, snacks, or gift-giving.
Made from scratch with wholesome, plant-based ingredients. No artificial flavors or preservatives here!
Customizable and fun: Add nuts, dairy-free chocolate chips, or experiment with different fillings to suit your taste.
Ingredients
- For the chocolate brownie cookies:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup organic cane sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsweetened applesauce (acts as egg replacer)
- 1/3 cup vegetable oil (canola or coconut oil, melted)
- 1 tsp vanilla extract
- 1/4 cup dairy-free chocolate chips (optional)
- For the vegan vanilla creme filling:
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar (ensure vegan-friendly)
- 1 1/2 tsp vanilla extract
- 2 tbsp non-dairy milk (almond, soy, oat, etc.)
Equipment
- Mixing bowls (2 large bowls)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula
- Cookie scoop or tablespoon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in both sugars until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the applesauce, melted oil, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing for tender cookies.
- Add chocolate chips (optional): Fold in the dairy-free chocolate chips for extra chocolatey bites.
- Scoop the dough: Use a cookie scoop or tablespoon to drop small mounds of dough onto the baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake for 10-12 minutes: The cookies should be set but still soft in the center. They will firm up as they cool.
- Cool completely: Transfer cookies to a cooling rack to cool fully before sandwiching.
- Prepare the vanilla creme filling: In a medium bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, vanilla extract, and non-dairy milk. Beat on medium-high speed until light and fluffy, about 3-4 minutes.
- Assemble the sandwich cookies: Spread or pipe a generous amount of vanilla creme onto the flat side of one cookie, then gently press another cookie on top to create a sandwich.
- Chill and serve: For best results, refrigerate the assembled cookies for 30 minutes before serving to set the filling.
Tips & Variations
“For a more intense chocolate flavor, try using Dutch-processed cocoa powder. If you want a nuttier twist, add 1/4 cup chopped walnuts or pecans to the cookie dough.”
- You can substitute applesauce with mashed banana or flax egg (1 tbsp flaxseed meal + 3 tbsp water, chilled 5 minutes).
- For gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Try swapping the vanilla creme filling for a peanut butter or chocolate ganache filling for variety.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Freeze assembled cookies for up to 2 months; thaw before eating.
Nutrition Facts
| Nutrient | Per Cookie Sandwich |
|---|---|
| Calories | 180 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sugars | 16g |
| Protein | 2g |
| Sodium | 70mg |
Serving Suggestions
These vegan chocolate brownie and vanilla creme sandwich cookies are a delightful treat on their own, but here are some ways to elevate your experience:
- Pair with a cold glass of almond milk or your favorite plant-based latte.
- Serve alongside fresh berries or sliced bananas for a fresh contrast.
- Crush several cookies and sprinkle over vegan ice cream or gelato like the Peanut Butter Gelato Recipe for a decadent sundae.
- Use them as a base for vegan cheesecake crusts or dessert parfait layers.
- Gift them in a decorative box or bag, perfect for holidays or birthdays.
Conclusion
Making vegan chocolate brownie and vanilla creme sandwich cookies from scratch is easier than you might think, and the results are nothing short of spectacular. These cookies combine the best of both worlds — fudgy, chocolatey goodness with a creamy, dreamy filling — all without any animal products.
Whether you’re vegan or simply looking for a delicious plant-based dessert, this recipe will satisfy your sweet tooth and impress your friends and family.
Feel free to customize the recipe to your liking, whether by adding nuts, switching up the filling, or experimenting with different types of non-dairy milk. Don’t forget to check out other fantastic recipes on our site, like the hearty Bariatric Meatloaf Recipe for savory inspiration, or the vibrant and tangy Pickled Cherry Pepper Recipe that adds a punch to any meal.
For a comforting vegetable side, the Thelma Sanders Squash Recipe is a must-try.
Happy baking and enjoy these delightful vegan treats!
📖 Recipe Card: Chocolate Brownie and Vanilla Creme Sandwich Cookies (Vegan)
Description: Delicious vegan chocolate brownie cookies sandwiched with a creamy vanilla filling. Perfectly fudgy and sweet, these cookies are a delightful treat for any occasion.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 12 sandwich cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup vegan butter, softened
- 1 teaspoon vanilla extract (for filling)
- 1-2 tablespoons unsweetened almond milk (for filling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix coconut sugar, melted coconut oil, almond milk, and vanilla extract.
- Combine wet and dry ingredients until a dough forms.
- Scoop tablespoon-sized dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until set but soft.
- Let cookies cool completely on a wire rack.
- For the filling, beat vegan butter, powdered sugar, vanilla extract, and almond milk until smooth.
- Spread or pipe filling onto the flat side of one cookie and sandwich with another.
- Press gently to combine and serve.
Nutrition: Calories: 180 | Protein: 2g | Fat: 10g | Carbs: 22g
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