Chocolate Cookie Sandwich with Flavored Fillings

chocolate cookies with flavored fillings

chocolate cookies with flavored fillings

Periodically I go through my baking supplies to find expired items. It also helps reacquaint me with lesser used ingredients. A recent search uncovered black cocoa powder from my Cream-Filled Mini Cakes. This cocoa is a Dutch process cocoa powder which is “washed with a potassium carbonate solution that neutralizes cocoa’s acidity to a pH of 7.” The black version is bittersweet and is alkalized to a pH of 8. It is also the signature taste of Oreo Cookies, so I went into the kitchen to make a version of that iconic treat.

I found a chocolate cookie recipe that I veganized by substituting with non-dairy equivalents. I was concerned about using my special cocoa powder because Dutched cocoas, especially the heavily Dutched black cocoa, are used a little differently. “Since Dutch process cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. That’s why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.” When I realized that you want an Oreo-type cookie flatter to make cookie sandwiches, I stuck with baking soda as my leavener and it worked beautifully.

To finish my cookie sandwich, I dug up a recipe for flavored cookie fillings. I took the standard vanilla type and added coffee extract which added deeper flavor and a slight hue. I also thought that mint sounded tasty and was the perfect backdrop for my Color Garden plant-based food colors. Their food coloring isn’t as intense as artificial ones so I used more. If using another brand, use a drop at a time to get your shade. I liked my filling pale green.

Chocolate Cookie Sandwich with Flavored Fillings adapted from The Cooking Channel and Sugar Hero
1/2 cup vegan stick margarine, softened
3/4 cup organic sugar
1/2 cup organic dark brown sugar, well packed
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup black cocoa powder
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup + 1.5 tsp non-dairy milk
In a stand mixer, cream together margarine, sugars, and vanilla until light, about 2 minutes. In a medium bowl, whisk together flour, cocoa powders, soda and salt. Add dry ingredients to margarine mixture and mix just to combine. Add milk, in a few segments, and mix just to combine. Form dough into two 1 1/2-inch-thick logs. Wrap in plastic wrap and refrigerate for several hours.
To bake: preheat oven to 350F and line 2 baking sheets with parchment paper. Slice each log of dough into 1/8-inch-thick coins. Arrange on baking sheets with 1 1/2 inches between cookies. Bake for 12-14 minutes, rotating trays in the middle of baking time. Bake for another 2 minutes or until they are dry looking and firm. Cool on baking sheets on wire racks for 5 minutes, then slide cookies onto racks to finish cooling. Makes 4 dozen cookies, or use the filling below to make cookie sandwiches.
Flavored Fillings
1 cup vegan stick margarine, at room temperature
4 cups organic powdered sugar
1/4 tsp salt
For Coffee Latte flavor: 1 tsp vanilla bean paste + 1 tsp coffee extract
For Mint Flavor: 1 tsp mint extract + 18 drops Color Garden green food color
Combine margarine, powdered sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until powdered sugar is moistened, then turn to medium speed and mix for 1-2 minutes, until it has a lighter color and fluffy texture. Don’t over-mix. It needs to be somewhat firm. Divide into two portions to make two different flavors. For Coffee Latte: add vanilla bean paste and coffee extract. For Mint: add mint extract and green food coloring.

Color Garden food colors

Color Garden food colors

Until next time, happy baking!

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Oatmeal Spice Cookie Sandwiches

oatmeal spice cookie sandwichesI collect recipes. I have thousands of them. They usually sit for awhile before I dust them off and use them, but some I refer to immediately. This recipe is one of those. I crave warm spices this time of year, so I thought a spiced cookie would taste good. When I came across this recipe with chai spices I baked it up pronto.

To veganize the original recipe, I used vegan margarine and yogurt subbed for an egg. For altitude adjustments, I added flour and reduced baking powder and oats. I thought they were tasty as is, but my husband thought they were lacking in dessert finesse (due to the lack of chocolate). To elevate them from what he deemed a breakfast cookie, I slathered vanilla frosting between two cookies and made them into cookie sandwiches. Now they were fancy enough for dessert.

Oatmeal Spice Cookie Sandwiches adapted from the Mountain Rose blog
Cookies
1 cup + 1 TBS all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Chai Spice – 3/4 tsp cinnamon powder, 1/2 tsp cardamom powder, 1/4 tsp ginger powder, 1/8 tsp clove powder, 1/8 tsp nutmeg powder
14 TBS vegan margarine, softened
1 cup vegan sugar
1/4 cup packed light brown sugar
1/4 cup vanilla soy yogurt
1/2 tsp vanilla extract
2 1/4 cups old-fashioned rolled oats
Filling
4 TBS vegan margarine, softened
4 TBS vegan shortening, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp soymilk
Preheat oven to 350F. Whisk flour, baking powder, baking soda, salt, and chai spice together. In the bowl of a stand mixer, beat margarine and sugars until fluffy and creamy. Add yogurt and vanilla to butter mixture and beat until combined. Gradually add flour mixture to butter mixture and stir until it just becomes smooth. Gradually add oats and mix until well combined. Roll balls of 2 TBS of dough and place on baking sheets. Gently press down each ball. Bake until cookies are golden brown, for 16-18 minutes, rotating baking sheet halfway through. Transfer baking sheets to wire rack to cool.
Make filling: In the bowl of a stand mixer, cream together margarine and shortening. Add powdered sugar 1/2 cup at a time until well combined. Beat in vanilla and soy milk. When cookies have fully cooled, slather the flat side of a cookie with frosting. Top with another cookie and push down slightly. Makes 12 dessert cookie sandwiches.

Until next time, happy baking!