I've partnered with Nature's Charm using their delicious sweetened condensed oat milk for this recipe, and oh my did it turn out incredible! These cookie sandwiches are the perfect combination of rich and sweet double chocolate cookies with a delightful tangy raspberry filling and fluffy sweet raspberry buttercream in the middle. I hope you give this one a go and love it!
Cookies:
150g vegan butter
75g brown sugar
165g granulated sugar
1,5 tbsp crushed flax seeds
4,5 tbsp water
210g all purpose flour
30g cocoa powder
0,25 tsp table salt
0,75 tsp baking powder
0,75 tsp baking soda
100g vegan chocolate
Filling:
200g raspberries
2tsp cornstarch + 4tsp water
70g Nature's Charm sweetened condensed oat milk
Frosting
175g vegan butter*
460g powdered sugar
2.5tbsp raspberry filling
*I recommend using a butter that is stable at room temperature to keep the frosting stable, otherwise it might get runny fast if kept out of the fridge for too long.
Method:
Mix crushed flax seeds and water to form a gloopy “flax egg”. Cream butter, brown sugar and sugar together until smooth. Add the flax egg and mix again until completely combined. Add flour, cocoa powder, salt, baking powder and baking soda and mix until almost combined. Chop the vegan chocolate, add to the batter and mix until incorporated. Leave the dough in an airtight container to rest in the fridge for at least 2 hours or overnight. Once rested, preheat the oven to 200 degrees Celsius, and use an ice cream scoop to scoop the dough out into equal sized balls onto one-two baking trays lined with parchment paper. Bake each tray in the middle rack of the oven for approximately 13-14 minutes. Remove the tray from the oven and let the cookies cool for a few minutes on the tray.
Tip: As you remove the cookies from the oven you can use a large round cookie cutter to shape the cookies into perfect rounds. Simply place it around the edges of one cookie and shake it around to lightly and evenly add pressure on the edges of the cookie.
After a few minutes transfer the cookies to a cooling rack until cooled completely. Make the filling by adding raspberries to a saucepan and bringing to a simmer. Stir and mash the raspberries until smooth. Mix water and corn starch and pour in while simmering over low to medium heat. Keep stirring until slightly thickened. Remove the raspberry filling from the heat, transfer to a bowl and add the condensed oat milk. Stir until dissolved. Place in the fridge to cool. Make the frosting by whipping together vegan butter and powdered sugar until light and fluffy, add the raspberry filling and whip again. Place in the fridge to set up for a few hours if you find it gets slightly runny. This will depend on how stable your vegan butter is at room temperature. Add the frosting to a piping bag. On the underside of one cookie, pipe a thick ring of frosting. Use a spoon to spoon in a few tsp raspberry filling, enough to cover the cookie inside of the frosting, but don't overfill as that will result in the filling spilling over the sides. Place another cookie on top of the frosting, pressing down until they stick together, making a cookie sandwich. Repeat this until you have no more cookies left! Enjoy right away or store in the fridge until serving. These will stay good for at least a few days, or even longer if you wait to assemble until serving (as the raspberry filling might soften the cookies if left for too long).
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