Desserts

April 19, 2021

Plant-Based Mocha Sandwich Cookies

Plant-Based Mocha Sandwich Cookies are the delicious combination of chocolate and espresso. Each cookie sandwich is filled with sweet creamy icing.

Plant-Based Mocha Sandwich Cookies

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.

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.

Plant-Based Mocha Sandwich Cookies

Recipe Features

  • 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

Plant-Based Mocha Sandwich Cookies

Ingredients

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.

Plant-Based Mocha Sandwich Cookies

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!

Plant-Based Mocha Sandwich Cookies

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!

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Mocha Sandwich Cookies

Plant-Based Mocha Sandwich Cookies are the delicious combination of chocolate and espresso. Each cookie sandwich is filled with sweet creamy icing.

Author:

Elizabeth

Serves:

12

Prep:

25

min

cook:

15

min

total:

40

min

Ingredients

Mocha Cookies

  • 1/2 Cup Unsweetened Applesauce
  • 1/3 Cup Almond Butter
  • 1/2 Cup Date Sugar
  • 1/4 Cup Espresso Powder
  • 2 Teaspoons Vanilla Extract
  • 2 Tablespoons Ground Flaxseeds
  • 1 2/3 Cup Oat Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

Chocolate Filling

  • 1 Cup Baked Mashed Japanese or White Sweet Potato, skins removed
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Date Syrup
  • 1 Teaspoon Espresso Powder
  • 1 Teaspoon Vanilla Extract
  • 2-4 Tablespoons Non-Dairy Milk

Instructions

  1. Preheat the oven to 350. Line two baking sheets with parchment paper.
  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.
  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.
  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.
  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!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography