Rich cocoa sugar cookies sandwiched together with green or orange buttercream and decorated with edible sugar cookie eyes for the spookiest and most delicious chocolate sandwich cookies. These homemade cookies are vegan, easily gluten-free and nut-free and are so fun to make with little ones this Halloween.
By Nourishing Amy
Halloween Chocolate Sandwich Cookies
Prep Time: 10 minutes
Serves: 10 People
Ingredients
For the Cookies
1 tbsp ground chia or flaxseed
5 tbsp plant-based milk
½ cup coconut oil, melted
¼ maple syrup
½ cup sugar sugar
¾ cup plain or GF plain flour
¼ cup + 1 tbsp oat flour
¼ cup Divine Cocoa powder
½ tsp baking powder
A pinch of salt
For the Buttercream
¼ cup vegan butter, softened
1 cup icing sugar
¼ tsp vanilla essence
1-2 tbsp plant-based milk
Orange food gel/coloring
Green food gel/coloring
Melted chocolate
Edible sugar eyes
Method
Step 1
Preheat the oven to 350*F and line 2-3 baking sheets with parchment paper.
Step 2
Prepare the chia or flax “egg” by whisking together the ground chia/flax seeds with the milk until gloopy and leave for 5 minutes.
Step 3
Make the cookie dough: whisk together the coconut oil, maple syrup, sugar and the chia gel till smooth.
Step 4
Add in the plain flour, oat flour, cocoa powder, baking powder and salt. Stir to a thick, sticky cookie dough.
Step 5
Divide the cookie dough into 20 pieces. Roll each one into a ball and flatten slightly with your hands. Place onto the trays, leaving ¾” gap around each one and press/shape into a circle. Make sure they are all about the same size.
Step 6
Bake each tray for 5 minutes, turn around and bake for 3-4 more minutes more, till crisping at the edges.
Step 7
Transfer the baking parchment to wire racks and allow to cool fully before removing from the parchment paper. If you like, you can now drizzle 10 cookies (for the tops) with melted chocolate and leave to set in the fridge for 10 minutes.
Step 8
Make the buttercream: beat the softened butter for 1-2 minutes till fluffy than gradually beat in the icing sugar, vanilla and plant-based milk. Once incorporated, beat for 1-2 minutes more till really fully. Divide the buttercream into 2 bowls, adding the orange coloring to one and the green to the other. Start with 1-2 drops of food gel and stir thoroughly to reach your desired color.
Step 9
Place each color into a piping bag with a round nozzle. Turn the remaining 10 cookies upside down (the ones without the chocolate drizzle) and pipe 5 with orange buttercream and 5 with green buttercream. Sandwich together with the tops and place on some edible sugar eyes.
Step 10
Eat straight away or keep in a sealed container for 2-3 days or in the fridge for 3-5 days. the cookies will soften over time and the eyes will leak so best to decorate them just before serving.
