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Vegan “Fauxreo” Chocolate Sandwich Cookies

Oh, the memories that flood back with each bite of a classic chocolate sandwich cookie! As a child, I remember sneaking into the pantry, the crinkle of the package a dead giveaway to my mom. The simple act of twisting the cookies apart, deciding which side held more cream, and that satisfying dunk into a cold glass of milk – pure bliss. Now, crafting these vegan “Fauxreos” allows me to share that joy with everyone, regardless of dietary restrictions, and relive those cherished moments with a slightly less guilty conscience.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yields: 36 cookies
Dietary Type: Vegan

Ingredients

For the Cookies:

3/4 cup vegetable shortening
1 cup sugar
2 teaspoons vanilla extract
1/2 cup soymilk (or other plant-based milk)
1 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda

For the Filling:

1/4 cup margarine, softened (ensure it’s vegan)
1/4 cup vegetable shortening
2 3/4 cups powdered sugar
1 teaspoon pure vanilla extract

Equipment Needed

Mixing Bowls
Electric Mixer (stand or hand-held)
Measuring Cups and Spoons
Cookie Cutters (approximately 1 1/4″ diameter)
Parchment Paper
Rolling Pin
Cookie Sheets
Spatula
Refrigerator
Freezer

Instructions

Cream the Shortening and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the vegetable shortening and sugar until the mixture is light and fluffy. This step is crucial for achieving a tender cookie, so don’t rush it!
Add Vanilla and Milk: Once the shortening and sugar are properly creamed, add the vanilla extract and soymilk to the bowl. Mix until well combined. Be careful not to overmix at this stage, as it can lead to a tougher cookie.
Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, cornstarch, salt, and baking soda. This ensures that the leavening agents and cocoa are evenly distributed throughout the dough.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should come together and hold its shape. Avoid overmixing, as this can develop the gluten in the flour, resulting in a tough cookie.
Chill the Dough (If Necessary): If your kitchen is warm, or the dough feels too soft and sticky to handle, chill it in the freezer for about 10 minutes. This will make it easier to roll out.
Preheat Oven: Preheat your oven to 325°F (160°C).
Divide the Dough: Divide the dough into four equal pieces. This makes it easier to manage while rolling.
Roll Out the Dough: Place a piece of parchment paper on a flat surface. Flatten one of the dough pieces into a ball and place it on the parchment. Place another piece of parchment paper on top. Using a rolling pin, roll the dough out to about 10 inches in diameter and approximately 1/8 inch thick. The parchment paper prevents the dough from sticking to the counter and the rolling pin.
Cut Out the Cookies: Using a 1 1/4-inch cookie cutter, cut out circles from the rolled-out dough. If the excess dough doesn’t lift away easily, refrigerate the cut-out cookies (still on the parchment paper) for a few minutes to firm them up. This will prevent them from spreading during baking.
Transfer and Bake: Transfer the parchment paper with the cut-out cookies onto a cookie sheet. Bake for 12 minutes. The cookies should be set around the edges but still slightly soft in the center.
Repeat: Repeat steps 8-10 with the remaining dough, including the scraps. Re-rolling scraps can make the cookies a little tougher, so try to minimize this by carefully cutting out the initial shapes.
Cool the Cookies: Once baked, remove the cookie sheet from the oven and let the cookies cool on the parchment paper for a few minutes before transferring them to a cooling rack to cool completely.
Prepare the Filling: While the cookies are cooling, prepare the filling. In a clean mixing bowl, using an electric mixer on medium-high speed, cream together the margarine and vegetable shortening until light and fluffy.
Add Powdered Sugar: Gradually add the powdered sugar in about 1/2 cup increments, mixing well after each addition until thoroughly combined. The filling should be stiff and pliable.
Add Vanilla: Stir in the pure vanilla extract.
Refrigerate Filling (If Necessary): If the filling is too soft, refrigerate it for a short time to firm it up.
Assemble the Cookies: Roll the filling into small balls, about 3/4 inch in diameter. Flatten each ball until it is roughly the size of the cookies. Sandwich the filling between two cookies.

Expert Tips & Tricks

Dutch-processed cocoa powder is preferred for its darker color and smoother flavor. If you only have natural cocoa powder, the cookies will still taste good, but the color will be lighter.
For a more intense chocolate flavor, add a teaspoon of instant espresso powder to the dry ingredients.
If your dough is too sticky to roll, try adding a tablespoon of flour at a time until it reaches a workable consistency. Be careful not to add too much flour, as this can make the cookies dry.
To ensure even baking, use a baking sheet that is light in color. Dark baking sheets can cause the bottoms of the cookies to burn.
For perfect circles, use a fluted cookie cutter.

Serving & Storage Suggestions

These Vegan “Fauxreos” are best served at room temperature. They are delicious on their own, with a glass of plant-based milk, or as part of a dessert platter.

To store, keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving. You can also freeze the filling separately and assemble the cookies later.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	140 kcal	7%
Total Fat	7g	9%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	51mg	2%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	15g	30%
Protein	1g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly depending on the blend you use.
Different Plant-Based Milk: Use almond milk, oat milk, or cashew milk instead of soy milk.
Flavor Variations: Add a pinch of peppermint extract to the filling for a festive twist.
Different Sweeteners: Try using coconut sugar or maple syrup in place of the granulated sugar, adjusting the liquid as needed.
Chocolate Filling: Add a tablespoon of cocoa powder to the filling for a richer, chocolatey flavor.

FAQs (Frequently Asked Questions)

Q: Can I use coconut oil instead of vegetable shortening?
A: Yes, you can, but the texture of the cookies will be slightly different. Coconut oil tends to make cookies a bit more crumbly. Make sure the coconut oil is solid before using.

Q: My dough is too dry. What should I do?
A: Add a tablespoon of plant-based milk at a time until the dough comes together. Be careful not to add too much liquid, as this can make the cookies spread too much during baking.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature slightly before rolling it out.

Q: How do I prevent the cookies from spreading too much during baking?
A: Make sure your oven is preheated to the correct temperature. Also, chilling the dough before baking helps prevent spreading.

Q: Can I freeze the assembled cookies?
A: Yes, you can freeze the assembled cookies for up to 2 months. Thaw them at room temperature before serving.

Final Thoughts

These Vegan “Fauxreos” are more than just a recipe; they’re a chance to recreate a childhood favorite, share a delicious treat with loved ones, and prove that vegan baking can be just as satisfying as traditional baking. Don’t be intimidated by the process—each step is straightforward, and the end result is well worth the effort. Gather your ingredients, preheat your oven, and let the aroma of these chocolatey delights fill your kitchen. We hope this recipe brings as much joy to your kitchen as it has to ours. Happy baking!

Vegan “fauxreo” Chocolate Sandwich Cookies Recipe