Egg free cookies

Updated at: Tue, 02 Apr 2024 23:06:00 GMT

Step 1

Mix flour, sugar, and salt in a large bowl. Add vanilla flavor and cold vegan butter in flakes and start kneading and combining until a smooth dough forms.

Step 2

Wrap dough in plastic wrap and refrigerate for 30-60 minutes.

Step 3

Dust your working surface with flour and roll out the dough until it's approx. 5 mm thick (0.2 inches). Cut out round cookies in any size you prefer, as you can make smaller or larger sandwich cookies. Once you cut out all cookie circles, roll out the remaining dough and repeat the step until all dough is used up. Prick all cookies several times with a fork, then transfer them to a large plate or platter and refrigerate them again for at least 15 minutes (you could even freeze them).

Step 4

Preheat oven to 180°C/355°F. Once the oven is heated, remove cookies from the fridge and place them on a lined baking sheet. Bake for approx. 10 minutes. The cookies should only get brown around the edges. Remove from the oven and let them cool out completely.

Step 5

In the meantime, prepare the creams. For the chocolate cream, roughly chop the dark chocolate and add it to a heatproof bowl set over a pot of simmering water. Add coconut oil and let the chocolate melt. Once it's melted, stir in cold plant-based milk. You'll directly see that the cream thickens. Let cool down a bit at room temperature until it's easy to spread the chocolate cream. Either use a piping bag or just a spoon to add the chocolate cream on top of some of the cooled out cookies. Place a second cookie on top and carefully press together.

Step 6

For the caramel cream, add soft vegan butter, biscoff spread, and confectioner's sugar to a bowl and whip until you get a nice fluffy buttercream. In case the cream should be too soft, refrigerate for just a few minutes. Otherwise, use a piping bag or a spoon to add the caramel cream on top of some of the cooled out cookies. Place a second cookie on top and carefully press together.

Step 7

Store cookies at room temperature, they will soften after a few days, so it's best to eat them quickly.

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