I made these cookies well before the holiday rush way back in early December. I had a friend coming over for dinner and wanted something special for dessert. I had spotted these “no-reos” a few days earlier on a new-to-me blog called The Gluttonous Vegan Loves You (the name is as adorable as the blog itself) and I knew that this was the cookie I was going to try.
I’m not really a fan of iced cookies, but I knew that my friend would love them, so I whipped up a batch. Despite the added component of making frosting, these are quite simple to make. And, the cookies taste amazing….even without the frosting! I think these cookies, plain, will be made again and again when I’m craving something sweet. While the original recipes is fully vegan, I made my frosting totally non-vegan since I didn’t have any vegan cream cheeze on hand. But do what you like, vegan, vegan-ish, or made with butter and dairy, these are fine, fine cookies.
But do they taste like the real thing? They really do! The chocolate cookie is nice and dark and not too sweet and together with the vanilla filling, it’s the ultimate sandwich cookie. I decided to make a chocolate version to go along with the vanilla, and the chocolate filling turned out better in terms of texture which I’m guessing is because the extra cocoa made it extra sturdy. The vanilla tasted more like an Oreo, but because I was hesitant to add too much icing sugar, it was soft which made the cookies smoosh around after each bite. Which isn’t too much of a problem, you know?
Before I solicit any Portland, OR travel tips, I have some exciting blog news! You can find out more here on EverybodyLikesSandwiches.com (hint, hint!). Stay tuned for more details once things get wrapped up on the switch. Now, about Portland…we’re heading down for a few days via train which excites me to no end. We’re staying downtown at The Nines (got a super-dooper deal) and will be using our feets and public transit to get around. I’ve waxed about Portland so often, and we definitely have our favorite spots (Pine State Biscuits, Pambiche, Amnesia Brewing, Reading Frenzy, Powell’s, The Tin Shed, Hedge House), but again, would love your help in discovering a few more. Food cart recommendations, cozy pubs & drinking spots, great little indie shops, etc. Leave a comment & I’ll see you next week!
vegan-ish sandwich cookies
(adapted from The Gluttonous Vegan Likes You)
1 1/4 c all purpose flour
1/2 c cocoa powder
1 t baking soda
1/4 t baking powder
1/4 t salt
1 1/4 scant c sugar
1/2 c vegan margarine, melted
1/4 c canola oil
2 t almond or soy milk
1/3 c vegan cream cheese (or not vegan, if you swing that way)
1/2 c – 3/4 c icing sugar
1 t vanilla
pinch of salt
1 T cocoa powder (optional)
1. Preheat oven to 350F. In a large bowl, mix together the first 6 ingredients (flour through sugar). Pour in the melted margarine and canola oil and mix it well. Stir in the milk. The mixture will be a bit crumbly, but that’s just how it is. Go with it.
2. Use a teaspoon to ball up the dough, roll it into a ball and then slightly flatten it down with your palm. These spread quite a bit, so keep the cookies spread apart on your cookie sheet. Bake for 8 minutes or until the tops crack slightly, while remaining soft. Remove from oven and let sit on the cookie sheet for a few minutes before transferring to a cooling rack. Makes about 30 cookies.
3. In a medium sized bowl, combine the cream cheese with the icing sugar, salt and vanilla until the icing is smooth and of a good consistency. If it’s too thick, thin it slightly with a tiny bit of milk. If it’s too thin, add in more icing sugar. Divide half of the filling and add in the cocoa if you want to make 2 fillings, one chocolate.
4. When the cookies are thoroughly cool, pair up the cookies of equal sizes and spread one half with a dab of the filling. Press the cookies together so that the filling spreads out. Now, try not to eat them all at once.