Easy 5-ingredient Vegan Chocolate Sandwich Cookies
These vegan chocolate sandwich cookies are a sweet craving dream come true - rich, chocolatey, and made with just 5 simple ingredients. Ready in under 30 minutes, they’re perfect for a weeknight dessert, festive gifting or a simple cozy treat. Customize with mint or jam for extra flair, and enjoy a plant-based delight that’s as easy as it is delicious!
Equipment
- Baking Tray
- Fork
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Cookies
- 50 grams White Sugar
- 100 grams Plant Based Butter (unsalted)
- 100 grams Self Raising Flour
- 25 grams Cocoa Powder
- 1 tsp Vanilla Bean Paste
For the Buttercream
- 50 grams Icing Sugar
- 1 tbsp Cocoa Powder
- 25 grams Plant Based Butter (unsalted)
- 1 tsp Water
Instructions
- Preheat oven to 340F/170C (fan) or 375F/190C (conventional)
- In a mixing bowl, combine 50 grams White Sugar and 100 grams Plant Based Butter (unsalted) and beat until smooth (1-2 minutes).
- Sift in 100 grams Self Raising Flour and 25 grams Cocoa Powder then add 1 tsp Vanilla Bean Paste. Mix until a soft dough forms.
- Shape into 16 balls (approx 1 tbsp each) and place on a greased baking tray. Press each ball lightly with a fork then bake the vegan cookies for 10 minutes. Allow to cool on the tray.
- While the cookies cool, whip up the filling: mix 50 grams Icing Sugar, 1 tbsp Cocoa Powder, 25 grams Plant Based Butter (unsalted) and 1 tsp Water (add more if too thick). Beat until smooth.
- Use a spoon or offset spatula to spread a generous dollop of buttercream on the flat side of a cookie then sandwich it with another. Repeat until you have 8 perfect cookie sandwiches.
Video
Notes
- Yield: This recipe makes 8 sandwich cookies. Double up if you need more.
- Flavour Suggestions: Elevate these with crushed peppermint candies, a smear of jam, or even freeze-dried raspberries in the filling. Mint extract in the dough pairs beautifully with the chocolate too!
- 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.
- No Self Raising Flour? Make your own by mixing 100g all-purpose flour with 1 tsp baking powder and a pinch of salt. Read more about homemade self-raising flour in my how-to guide.
- Recommended Recipes:
- Strawberry Lemonade Cookies with my Key Lime Buttercream – Tangy and sweet in every bite.
- Funfetti Cookies with Vanilla Buttercream – A pop of color in every bite.
- Red Velvet Cookies with Cream Cheese Frosting – the perfect pairing for any occasion.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
