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Vegan Chocolate Sandwich Cookies

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Vegan chocolate sandwich cookies!

Vegan chocolate sandwich cookies!

A crispy cookie paired with creamy filling is the perfect combination, especially when it is made vegan. And although this recipe is not the easiest to make, it will be well worth your effort.

Enjoy your homemade vegan chocolate sandwich cookies with a glass of non-dairy milk.

Enjoy your vegan chocolate sandwich cookies with a glass of non-dairy milk.

Enjoy your vegan chocolate sandwich cookies with a glass of non-dairy milk.

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Cook Time

Prep timeCook timeReady inYields

20 min

13 min

33 min

20 sandwich cookies


For the cookies:

  • 2/3 cup vegan margarine
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder

For the filling:

  • 1/3 cup vegan margarine
  • 1/2 cup confectioners’ sugar
  • 1/2 tablespoon vanilla
  • 1/4 teaspoon salt


  1. Start by making the cookie dough: In a medium bowl whisk together the margarine and confectioners’ sugar until creamy. Add vanilla and salt. Whisk until incorporated.
  2. In the same bowl, add the all-purpose flour and cocoa powder. Using an electric mixer, mix until all ingredients are combined.
  3. Divide the dough into two parts. Using your hands, form each part into a disk (the disks don't have to be perfectly flat). Wrap both disks in plastic wrap, and place in the freezer. Freeze for about 1 hour.
  4. In the meantime, prepare the filling. In a medium bowl, mix the margarine and the confectioners’ sugar with an electric mixer until creamy. Add the vanilla, and salt. Mix until desired texture is reached. Move the filling in the fridge. Chill for at least 30 minutes.
  5. Preheat the oven to 350 degrees Fahrenheit, and line a cookie sheet with a silicone baking mat or parchment paper.
  6. Make the cookies by using one disk at a time. Place the disk between two layers of parchment paper. Roll into a thin dough, and cut circles using a circle cookie-cutter or a circle-shaped lid.
  7. With a lifter, carefully transfer the cookies onto the prepared baking sheet. Bake for 13 minutes, rotating the cookie sheet after about 6 minutes or so. Repeat steps until the dough of both disks is used up. Store in an airtight container in the fridge. Enjoy!

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