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.
Simple ingredients you'll need
These cookies use only common pantry ingredients including:
All-purpose flour
Chilled vegan block butter or margarine. I've tried both and they both work well! I prefer using chilled butter as this keeps the dough cold and workable.
Powdered sugar which dissolves more easily than cane sugar. However you may still use cane sugar if that's all you have
Cocoa powder
Baking soda, chilled water or milk and peppermint extract (not pictured)
Making the oreo-like cookie dough
The chocolate cookie dough is extremely easy to make and work with! To mix all the ingredients, I prefer using my food processor. 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!
If your dough is a workable consistency, simply roll out the dough on a piece of baking paper or floured surface.
If it's warm in your kitchen, your cookie dough may be too soft. If so, simply chill the dough in the fridge until it's firmed up
To make sure the cookies are all the same thickness, I'd recommend placing 2 thick skewers or rods on both sides of the dough and using that as a guide for your rolling pin. Or you can just 'eyeball' the thickness of the dough.
The pictures in this post show only half a batch of cookie dough. You'll have double the amount of cookies/circles when you roll out your dough.
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 Almond Flour Shortbread Cookies (3 ingredients)
- 3 ingredient Vegan Peanut Butter Cookies
- Vegan Triple Chocolate Cookies (gluten-free option)
- Double Chocolate and Raspberry Cookies (gluten-free option)
You may also like:
Vegan Mint Cookies
Ingredients
Chocolate cookies
- 310 g (2 ½ cups) all-purpose plain flour
- 240 g (1 cup + 1 tablespoon) vegan butter or margarine
- 120 g (1 ¼ cups) powdered sugar / icing sugar
- 50 g (½ cup) cocoa powder
- ½ tsp baking soda
- 60 g (¼ cup) chilled water or dairy-free milk, as needed
Mint cream filling
- 250 g (2 ½ cups) powdered sugar / icing sugar
- 30 g (2 tablespoons) vegan butter or margarine
- 30 g (2 tablespoons) dairy-free milk, such as almond, soy or coconut
- Few drops of peppermint extract or oil
Chocolate coating (optional)
- 60 g chocolate
- 2 tablespoons coconut oil, or liquid sunflower oil
Instructions
- This recipe was tested using grams so I'd recommend using the grams measurement when making these cookies.
To make the chocolate cookies:
- Add all the chocolate cookie ingredients (except the water/milk) to a food processor or medium mixing bowl. Mix until well combined. Add the water/milk 1 tablespoon at a time and pulse until the mixture comes together and can be pinched between two fingers without breaking.
- 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 ⅓ inch (8 mm) thick. Use a 2 inch (6 cm) round cookie cutter to cut shapes out of the dough. Place the cookies on a lined baking tray with a little space in between each (the cookies don't expand much). 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 the cookies:
- 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).
Nutrition
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