Chocolate Chip Cookies with Coffee Cream Filling
These decadent vegan sandwich cookies pack gooey chocolate chips and are filled with smooth coffee cream for a bold dessert experience.
Ingredients
For the Cookies:
- 1/2 cup vegan butter softened
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
For the Coffee Cream Filling:
- 1/4 cup vegan butter
- 1 cup powdered sugar
- 1 tbsp strong brewed espresso cooled
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line your tray with parchment paper like the domestic goddess you are.
- In a bowl, beat vegan butter, sugar, maple syrup, and vanilla until creamy and confident.
- Mix in flour, salt, and baking soda until dough forms. Fold in chocolate chips like a boss.
- Scoop dough onto tray, spacing apart like you do with toxic people.
- Bake for 12 minutes, then cool while you make the filling.
- For the cream: beat butter, espresso, sugar, vanilla, and salt until smooth. Try not to eat it all.
- Pipe or spread cream between two cookies. Devour like a queen.
Notes
🔬 Nutritional Info (Per Cookie Sandwich)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
🌱 Vitamins & Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Vitamin E: 4%
- Phosphorus: 4%
- Zinc: 3%
💡 Tips & Notes
- Use espresso powder in the filling for an even bolder kick.
- Chill dough for thicker cookies (because thick is in).
- Want extra glam? Dip edges in melted chocolate and chill.
- Store leftovers in the fridge—if they last that long.
- Serve with coffee, confidence, and zero guilt.