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The Goode Baker

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. 😅

Ingredients

3/4 cup all purpose flour 1/4 cup cocoa powder 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/4 cup melt organic butter 1/2 cup + 2 tbsp granulated sugar 1 tsp vanilla 3 tbsp dairy free milk (I use notmilk)


Preheat oven to 350 degrees and line cookie sheets with parchment paper.


In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.


Using a stand mixer fitted with a paddle attachment, cream the butter with the sugars. Add the vanilla and milk and mix until combined. Add dry ingredients to wet ingredients and mix until combined.


Using a cookie scoop (or eyeball it), roll dough into balls about 1.5 inches wide. Place on your prepared cookie sheets a few inches apart. Use the bottom of a glass with cooking spray to press the balls into a flat circle.


Bake for ~6 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!

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