Earl Grey Sandwich Cookies (Vegan)
If this isn't comfort food then I'm not sure what is. These treats are made with some earl grey buttercream sandwiched between some super soft vegan chocolate cookies. Like biting into a little chocolate cloud - ah. ☁️
I was initially so upset because I actually made these cookies MONTHS ago but didn't write down the damn recipe *whyyyy* and of course I forgot the entire thing. After much trial and error, I'm pretty sure I got almost exactly what the original recipe required.
If you're vegan or not, these will not disappoint. Earl-grey is such a warm and comforting flavour, then give it a chocolate cookie hug and it's perfection. Make these yourself! Srsly, please. I only spent months trying to remember the damn recipe. 😅
1/2 cup dairy-free butter (I like using Melt Organic) 1 cup brown sugar (packed) 1 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1 tsp vanilla 1/2 cup cocoa powder (Camino fair-trade is great!) 1 tbsp ground flax + 3 tbsp water (mix in a small bowl and set aside until it's 'goopy') 2 1/3 cups flour 1 cup dairy-free milk (I like using Califia Farms) In a large bowl fitted with a paddle attachment, mix together dairy-free butter, brown sugar, baking powder, baking soda, salt, and vanilla until evenly combined. Add the flax egg. Add cocoa powder and mix until smooth. Alternating with the flour and milk, add to the cocoa mixture and mix until evenly combined. The batter should be wet and slightly sticky. Using a 1/4 cup measuring cup, scoop dough and roll into balls (don't fill the very top, maybe about 3/4 of the way, unless you want UBER GIANT cookies). Press each ball down to make a flat 'pancake' sort of shape. Bake for ~12 minutes until edges just begin to look cooked. Remove from oven (cookies may look underdone but this is what makes them soft)! Let cool on pan for about 10 minutes then remove from tray and allow them to continue to cool.
Earl Grey Buttercream (Vegan)
1/2 cup of dairy-free butter (I use Melt Organic) 1 cup of powdered sugar 1 earl grey tea bag 1/2 cup boiling water Begin by steeping the tea in 1/2 cup of boiling water for as long as possible. Overnight is best but aim for an hour minimum if you're short on time. Using a mixer fitted with a paddle attachment, whip together dairy-free butter until light and fluffy. Slowly add powdered sugar and continue mixing for about 2 minutes on high speed until super 'whipped'.
Add in 2 tbsp of the steeped tea and continue to mix for another 2 minutes. Using a piping bag fitted with a star tip, pipe earl grey buttercream onto one-half of the chocolate cookies and use the other half to sandwich together. Enjoy!