Easy Vegan Chocolate Sandwich Cookies: 5-Ingredient Holiday Bliss

Why You Need These Sandwich Cookies

These little bites of chocolate heaven are the perfect balance of rich cookie and creamy filling. They’re vegan, beginner-friendly, and ideal for gifting, sharing, or sneaking straight from the tray (no judgment here!).

Plus, they come together in under 30 minutes, making them a lifesaver for last-minute holiday prep. Trust me, once you try them, they’ll become a staple in your cookie rotation.

Ingredients and Substitutions

This 5-ingredient cookie recipe is vegan and can easily be adapted to accommodate other dietary needs. Here’s what you’ll need to make 8 sandwich cookies (16 individual cookies):

• 50g white sugar – Granulated or caster sugar works perfectly.
• 100g plant-based butter – My go-to is vegan unsalted butter like Becel Plant Butter Bricks, but if you’re not vegan or dairy-free, regular butter is a seamless swap.
• 100g self-raising flour – This gives the cookies their light texture. No self-raising flour? Check out my how-to guide to make your own!
• 25g cocoa powder – For that deep chocolate kick. Use unsweetened Dutch-processed for the best results.
• 1 tsp vanilla bean paste – This elevates the flavour beautifully. Sub with vanilla extract, mint extract, or even orange zest for a citrus twist.

Substitution Tips:

• Out of plant-based butter? Coconut oil can work in a pinch, though it’ll add a subtle coconut flavour.
• Want a gluten-free version? Swap the self-raising flour for a gluten-free blend and add 1 tsp baking powder.

For the Buttercream:

I’m including my simple, small-batch chocolate buttercream frosting in this recipe as it pairs wonderfully with the cookies.

• 50g icing sugar – Sift if yours is clumpy.
• 25g plant-based butter – I prefer to use unsalted, but if you prefer a less sweet buttercream, you can use salted butter.
• 1 tbsp cocoa powder – Use unsweetened Dutch-processed for a rich taste.
• 1 tsp water – Use more if needed.

Substitution Tips:

A quick way to mix up the flavour of these cookie sandwiches is to swap the filling. We bake these cookies throughout the year and love to use these fillings:

• Coffee Buttercream
• 2 Ingredient Strawberry Jam
• Strawberry Cream Cheese Frosting

Mix the Dough
In a medium bowl, combine 50g sugar and 100g plant-based butter. I use an electric whisk for this—it’s a small batch, so no need to haul out the stand mixer.

Beat until smooth and creamy, about 1-2 minutes.

Add Dry Ingredients
Sift in 100g self-raising flour and 25g cocoa powder.

Add 1 tsp vanilla bean paste (or your flavoring of choice). Mix until a soft dough forms—it comes together fast, so don’t overwork it!

Shape the Cookies
Divide the dough into 16 equal balls (about 1 tablespoon each). Roll them gently and place them on a greased baking tray—no parchment needed! The grease helps them release easily after baking. Press each ball lightly with a fork for that classic look, but don’t flatten them too much.

Time to Bake

Pop the tray in the oven and bake for 10 minutes. They’ll firm up as they cool, so don’t worry if they look too soft when they come out. Let them cool completely on the tray.

Make the Filling
Whip up a simple vegan chocolate buttercream: mix 50g icing sugar, 1 tbsp cocoa powder, 25g plant-based butter, and a splash of water (start with 1 tsp and adjust). Beat until smooth and thick enough to hold its shape. Too runny? Add more icing sugar.

Assemble
Using an offset spatula (or a spoon!), spread a generous dollop of buttercream on the flat side of one cookie, then sandwich it with another. Repeat until you have 8 perfect sandwiches. Pro tip: If you end up with an odd number, that’s your baker’s treat!

Storage

Store your sandwich cookies in an airtight container at room temperature for up to 5 days—they’ll stay soft and delicious. For longer storage, pop them in the fridge for up to 2 weeks or freeze for up to a month. Just let them come to room temp before serving to enjoy that perfect texture.

Common Recipe Questions

Recommended Recipes

Love cookie sandwiches? Try these recipes to create your own flavours:

• Strawberry Lemonade Cookies with my Key Lime Buttercream – Tangy and sweet in every bite.
• Funfetti Cookies with Vanilla Buttercream – A pop of colour in every bite.
• Red Velvet Cookies with Cream Cheese Frosting – the perfect pairing for any occasion.

There you have it – vegan chocolate sandwich cookies that are as fun to make as they are to eat! I’d love to hear how yours turn out, so drop a comment below or tag me on socials with your creations. Happy baking!