Matcha olive oil cookie sandwiches (vegan, one-bowl)
These vegan cookie sandwiches are quite heavenly, featuring soft, fragrant matcha cookies and a light, creamy filling.
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour | 180g
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp matcha powder
- 1/4 tsp sea salt
Wet ingredients
- 1/3 cup olive oil | 75g; or other liquid oil, such as grapeseed
- 1/3 cup applesauce | 80g; unsweetened
- 2/3 cup sugar | 130g; such as pure cane sugar
- 1 tsp vanilla extract
Filling options (choose one)
- 1/2 cup coconut cream | 100g; from a can of full-fat coconut milk
- 1/2 cup raw cashews | 90g; soaked
- 1/2 cup plant-based yogurt | 120g; preferably the thick kind
Instructions
Cookies
- In a large bowl, whisk together all the wet ingredients: oil, applesauce, sugar, and vanilla extract.
- Sift in all dry ingredients, then fold with a spatula until combined and no lumps of flour remain; do not overmix.
- Cover the bowl and place in the fridge to chill for 15 minutes. Meanwhile, preheat the oven to 375F / 190C, and line two cookie sheets with silicone mats / parchment paper.
- Using a cookie scoop or a spoon, scoop out 1-2 tablespoons of dough at a time, and place onto the cookie sheets. You should get about 20 cookies in total.
- Roll each piece into a ball. For flatter cookies, gently flatten the tops and tap the cookie sheets on the counter.
- Bake the cookies for 10-12 minutes, or until slightly browned. Remove from oven and let cool on the cookie sheets completely.
Filling
- For the filling, do one of the following: - using an electric mixer, beat the coconut cream with 1-2 tablespoons sweetener (such as sugar / maple syrup) into the consistency of whipped cream - in a food processor, blend the cashew nuts with 1-2 tablespoons sweetener until very creamy - in a bowl, stir together yogurt and 1-2 tablespoons sweetener; if yogurt is already sufficiently sweet, feel free to omit the sweetener Let chill in the fridge until ready to use.
- Place a small dollop of the filling mixture onto a cookie, then form it into a sandwich using another cookie. Repeat for remaining cookies and enjoy!
Notes
Note: dry ingredients are lightly scooped into measuring cups, then leveled with a knife / spatula. In particular, one should not pack the flour and sugar when measuring. (For best results, use a kitchen scale instead.)