Plant-Based Mocha Sandwich Cookies are the delicious combination of chocolate and espresso. Each cookie sandwich is filled with sweet creamy icing.
Two years ago, to celebrate my birthday, I made some delicious sandwich cookies. They were chocolate chip cookies with peanut butter filling (my favorite). And WOW were they a hit. Many of my non-vegan friends commented on how much they loved them and even requested the cookies on other occasions.
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I decided that to celebrate my birthday this year, I would make another version of the tasty sandwich cookies. This time, using one of my other favorite flavors: mocha.
I've been loving a chocolate frosting recipe recently using sweet potatoes. The sweet potatoes create such a creamy texture. The frosting is soo sweet, and thick, and delicious. You'd never guess it has sweet potatoes. So it's perfect for these sandwich cookies. They are SO tasty and made with whole food, plant-based ingredients. YUM.
Why I love these sandwich cookies
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
- Perfect treat - these sandwich cookies have tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty snack, or dessert
- Mocha flavor - these delicious gems have TONS of espresso powder, add a bit of chocolate and you get a nice smooth mocha
Ingredient Notes
Mocha Cookie Ingredients
- Unsweetened Applesauce: For sweetness. Applesauce also helps bind the cookie dough together.
- Almond Butter: Fat adds flavor. You can use any type of nut butter you'd like.
- Date Sugar: Date sugar made from finely ground dried dates. I love the Date Lady brand.
- Espresso Powder: For allll that mocha flavor.
- Vanilla Extract: For smooth vanilla flavor.
- Ground Flaxseeds: Flax serves as an egg replacer.
- Oat Flour: My go-to flour - oat flour can be gluten-free, and is easy to make at home.
- Baking Soda: For rise.
- Salt: To enhance the other flavors.
Chocolate Filling Ingredients
- Sweet Potato: The key to the most delicious, smooth, and creamy frosting is baked sweet potato. Use Japanese sweet potato or white sweet potato for best results.
- Cocoa Powder: For chocolate flavor.
- Date Syrup: For sweetness.
- Espresso Powder: For delicious coffee flavor.
- Vanilla Extract: For smooth vanilla flavor.
- Non-Dairy Milk: To bring the icing to the proper texture. You can use whatever type of non-dairy milk you'd like.
How to make Plant-Based Mocha Sandwich Cookies
Step 1. Preheat the oven to 350. Line two baking sheets with parchment paper.
Step 2. In a large bowl, mix the applesauce, almond butter, date sugar, espresso powder, and vanilla extract. Add the flaxseeds, oat flour, baking soda, and salt and mix until combined.
Step 3. Scoop into tablespoon-sized balls and line on the prepared baking sheet. Flatten - the cookies won't spread during baking. Bake for 14-16 minutes, until the cookies are slightly brown around the edges. Let the cookies cool completely.
Step 4. While the cookies cool, make the chocolate filling. Add the sweet potato, cocoa powder, date syrup, espresso powder, and vanilla extract to a food processor. Blend until smooth, adding the non-dairy milk if the mixture is very thick.
Step 5. When the cookies are completely cool, pipe or spread the chocolate filling on the bottom of a cookie. Press a second cookie on top to create a sandwich. Repeat with the remaining cookies. If the frosting starts to get too soft, place the cookie sandwiches in the freezer while piping. Serve and enjoy!
Recipe Prayer
Thank you God for celebrations. We enjoy treating ourselves to your creation. Amen.
Related Recipes
Loving these sandwich cookies? Here's a few more plant-based desserts for you to try!
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📖 Recipe
Plant-Based Mocha Sandwich Cookies
Ingredients
Cookies
- ½ Cup Unsweetened Applesauce
- ⅓ Cup Almond Butter
- ½ Cup Date Sugar
- ¼ Cup Espresso Powder
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Ground Flaxseeds
- 1 ⅔ Cup Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Filling
- 1 Cup Baked Mashed Japanese or White Sweet Potato skins removed
- ¼ Cup Cocoa Powder
- ¼ Cup Date Syrup
- 1 Teaspoon Espresso Powder
- 1 Teaspoon Vanilla Extract
- 2-4 Tablespoons Non-Dairy Milk
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- In a large bowl, mix the applesauce, almond butter, date sugar, espresso powder, and vanilla extract. Add the flaxseeds, oat flour, baking soda, and salt and mix until combined.
- Scoop into tablespoon-sized balls and line on the prepared baking sheet. Flatten - the cookies won't spread during baking. Bake for 14-16 minutes, until the cookies are slightly brown around the edges. Let the cookies cool completely.
- While the cookies cool, make the chocolate filling. Add the sweet potato, cocoa powder, date syrup, espresso powder, and vanilla extract to a food processor. Blend until smooth, adding the non-dairy milk if the mixture is very thick.
- When the cookies are completely cool, pipe or spread the chocolate filling on the bottom of a cookie. Press a second cookie on top to create a sandwich. Repeat with the remaining cookies. If the frosting starts to get too soft, place the cookie sandwiches in the freezer while piping. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
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