Ingredients for Vegan Fauxreo Chocolate Sandwich Cookies
- Vegetable Shortening
- 1 cup powdered sugar
- Vanilla Extract
- Soymilk
- All Purpose Flour
- Dutch Processed Cocoa Powder
- Cornstarch
- Salt
- Baking Soda
- ½ cup vegan margarine
- Powdered Sugar
- Pure Vanilla Extract
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How to Make Vegan Fauxreo Chocolate Sandwich Cookies
- **Make the Cookie Dough:** In a large bowl, cream together 1 cup vegan shortening and 1 ½ cups granulated sugar until light and fluffy.
- Add 2 teaspoons vanilla extract and 2 tablespoons plant-based milk. Mix well.
- Gradually add 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Mix until a dough forms.
- If the dough is too sticky, chill it in the freezer for 10-15 minutes.
- Preheat oven to 325°F (160°C). Divide the dough into four equal portions and roll each into a ball.
- Place one sheet of parchment paper on a flat surface. Flatten each dough ball onto the parchment paper.
- Top with another sheet of parchment paper and roll out each portion to approximately ⅛ inch thickness.
- Use a 1 ¼ inch cookie cutter to cut out circles. Refrigerate any excess dough if it becomes difficult to handle.
- Transfer the cut cookies onto a baking sheet lined with parchment paper.
- Bake for 12 minutes, or until edges are set. Repeat with remaining dough.
- **Make the Vegan Filling:** In a separate bowl, cream together ½ cup vegan margarine and ½ cup vegan shortening until light and fluffy.
- Gradually add 1 cup powdered sugar, ½ cup at a time, mixing until fully incorporated. The mixture should be stiff and pliable.
- Stir in 1 teaspoon vanilla extract.
- Refrigerate the filling until firm.
- **Assemble the Cookies:** Once the cookies are cool, roll small portions (about ¾ inch) of the filling into balls. Flatten slightly to match the size of the cookies.
- Sandwich two cookies together with the filling.
- **Optional Truffle Creation:** Roll the cookie dough and filling together into marble-like balls (¾ inch diameter). Freeze for at least 2 hours. Melt vegan chocolate and dip the frozen balls using a toothpick. Refrigerate until set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
58g
Fat
9g
Carbs
6g
