Did you notice? It’s that time of year… time for Homemade Vegan Oreos!
That time of year where it’s almost Halloween so you start thinking about all the candy you’re going to eat (that you might buy for the non-existent trick or treaters because ohwhat I forgot to turn the porch light on!), then you turn to thinking about all the crazy good indulgent recipes that will be consumed on Thanksgiving, and before you know it BAM it’s Christmas and you’ve been on a sugar/carb/butter high since mid-October. Because we all know the months of October through December are “freebies”, right?!
Let’s just get that butter/sugar thing started now, just to get a head start. Besides, these are possibly a bit healthier (er, I know, no form of Oreos are falling in the bottom half of the food pyramid) than the store bought kind and are completely customizeable. If you are inpatient, like me, you can stick the cookies into the freezer to cool them down faster. If the cookies are iced too soon after they are taken out of the oven, the frosting will melt and become a big puddle of butter and sugar.
I used a shot glass to cut out my cookies after being rolled into a sheet, rather than cut them from the log as the recipe suggests. It’s really up to what kind of mood you’re in and how big you want your cookies to be.
Color the filling! Cut the dough into shapes! Eat the frosting while standing over the sink! (Leftovers are free game) Make mini cookies! Make them into cat faces! The possibilities of this silky frosting and chocolaty cookie combo are endless…
Just like the array of holiday goodies that are going to start rolling out soon. Welcome to holiday season, bust out your sweatpants and get ready for an epic holiday food-induced nap!
adpated from Bakerella
1 cup unsalted butter, melted and slightly cooled (I used Earth balance)
3/4 cup sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, melted and slightly cooled
1 egg (I used egg replacer)
1 1/2 cups unbleached all-purpose flour (affiliate link)
3/4 cup Dutch-processed cocoa powder
1 tsp kosher salt
1/2 tsp baking soda
1/2 cup unsalted butter, softened (again, Earth Balance)
1 2/3 cup confectioners’ sugar
1 tsp vanilla extract
1 tablespoon milk
Pinch of kosher salt
Food color, optional
In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Mix with your hands if it helps to combine the two. Let the dough sit for an hour to firm up.
This is where you can decide if you want to cut the dough into traditional circles or roll the dough out and cut it into the shape of your preference. I took small chunks of dough and rolled until about 1/4 inch thick and cut out my circles, but the traditional directions are as follows.
Traditional: Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
Heat oven to 325 degrees and line baking sheet with parchment paper.
Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 15-20 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by looks if they are done since they are so dark to begin with. These baked in batches well, so bake a few to test if you have time. And if your cookies are smaller, adjust the baking time.
Cool cookies and prepare the filling. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about a tablespoon of filling on the bottom of one cookie and sandwich with a second.