Vegan mint cookie sandwiches with chocolate oreo-like cookies and a sweet peppermint cream. Simple and tastes like childhood!
These cookie sandwiches have everything you want in a sweet snack. They are crunchy, easy to make and remind you of your childhood! To me, they taste just like Aussie Mint Slice Cookies!
If you love chocolate mint but prefer something 'healthier', I'd recommend my Raw Chocolate Mint Slice.
Tips for making the chocolate oreo-like cookies
The chocolate cookie dough is extremely easy to work with! I prefer using my food processor to mix all the ingredients. It's super quick, the dough doesn't warm up and everything is mixed thoroughly.
However, you can still use a mixing bowl and your hands or a spoon!
After you make the cookie dough, you may need to chill it especially if it's Summer or just warm in your kitchen. If it's cooler, simply roll out the dough on a piece of baking paper or floured surface.
I made these cookies a few times and usually guesstimated my way through the rolling process. I would 'eyeball' the thickness of the dough and tried to make sure all the cookies were the same.
However, it helps *a lot* if you place two thick skewers, wooden dowels or chopsticks on both sides of the dough when rolling it out. This ensured that every cookie was exactly the same width.
Tips for making the filling for these vegan mint cookies
It's pretty easy to make the filling. Simply add all ingredients to a bowl and mix until combined!
The mixture needs to be thick enough so it can be spread/piped onto the cookies but runny enough that it won't just crumble. I'd describe the consistency like a 'paste'... like thick toothpaste since it's mint flavoured haha!
I'd recommend adding a little more peppermint (or spearmint) extract than you think you need. The mint is diluted by the chocolate cookies so you need a little more extract for that real minty flavour.
Also if you store the cookies for a few days, the mint flavour and smell tends to fade away so a little extra extract helps a lot!
Dipping the vegan mint cookies in chocolate
The chocolate coating makes the cookies more fun and adds more flavour (or just chocolate). However, this step is totally optional!
When dipping the cookies in chocolate, I'd recommend using a tall bowl as it's easier for dipping. If not, you may need to tilt your cookie sandwiches in the chocolate to half-coat them in the liquid goodness!
Check out my other vegan cookie recipes
- Pistachio and Cranberry Vegan Christmas Cookies
- Vegan gingerbread (refined sugar free)
- Vegan Triple Chocolate Cookies (gluten-free option)
- Double Chocolate and Raspberry Cookies (gluten-free option)
- Vegan Jam Tartlets
- Easy peanut butter and jam cookies (gluten-free option)
- Coconut cookies with pink dragon fruit jam (gluten-free)
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Vegan Mint Cookies
Ingredients
Chocolate cookies
- 155g plain or all-purpose flour
- 120g vegan butter or margarine
- 30g cane sugar
- 30g cocoa powder
- ¼ tsp baking soda
Mint cream filling
- 120g powdered sugar / icing sugar
- 15g vegan butter or margarine
- 1 tbsp milk
- Few drops of peppermint extract or oil
Chocolate coating (optional)
- 30g chocolate
- 1 tbsp coconut oil, or liquid sunflower oil
Instructions
To make the chocolate cookies:
- Add all the chocolate cookie ingredients to a food processor or medium mixing bowl. Mix until everything comes together. Add 1-3 tablespoons of chilled water or milk if the mixture is too dry.
- If the dough is soft, set it aside in an airtight container in the fridge for 1 hour or freezer for 30 minutes until it's firmed up.
To shape the cookies:
- Preheat the oven to 180°C (350°F).
- Roll out the cookie dough on a lightly floured surface (or piece of baking paper) so it is about 8mm thick. Use a round cookie cutter to cut shapes out of the dough (my cutter was about 6cm wide). Place the cookies on a lined baking tray with a little space in between each. You may need to use a butter knife to transfer them.
- Collect the excess dough, roll it out and cut out more shapes from the dough. Repeat until you have no more dough.
- Bake the cookies for 12-15 minutes or until the surface of the cookies is slightly dry. Allow the cookies to completely cool on the baking tray.
Making the mint cream and assembling:
- To make the mint filling, add all ingredients to a bowl and mix until a smooth but thick paste forms.
- Pipe or spread the filling on the bottom sides of half the cookies. Use the other half to sandwich the filling. Note that the filling will set over time. Place the cookies in the fridge to firm up.
Coating the cookies in chocolate (optional):
- Melt the chocolate and oil in a double boiler.
- When the cookies are completely chilled and the filling has set, dip each cookie sandwich in the melted chocolate. Place the cookies on a lined tray in the fridge to set.
- When the chocolate coating has set, enjoy the cookies! Store them in an airtight container in the fridge for up to 1 week or at room temperature (in the cooler months).
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
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