Cyclops Cookies Vegan

These Cyclops Cookies Vegan are a playful twist on the classic sandwich cookie, featuring a soft and chewy center, a crunchy cookie exterior, and a rich vegan chocolate filling, all topped with a delightful sprinkle of crushed wafers – a delightful vegan treat that’s sure to delight both kids and adults alike.

Ingredients

• 1/4 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg replacement (such as flax or chia eggs or Ener-G Egg Replacer)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)
• 1/4 cup semisweet vegan chocolate chips
• 1/4 cup crushed vegan wafers (such as Nutter Butter)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.

Add the brown sugar and mix until well combined.

Add the egg replacement, vanilla extract, and mix until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

If using, fold in the chopped walnuts.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

While the cookies are baking, melt the semisweet vegan chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

Once the cookies are done, remove them from the oven and let them cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely.

Once the cookies are cool, sandwich a small dollop of melted chocolate between two cookies.

Sprinkle with crushed vegan wafers, such as Nutter Butter, before serving.

Notes

Make sure to use a high-quality vegan butter for the best flavor and texture. Use a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, letting it sit for 5 minutes to thicken before adding it to the recipe.

If using walnuts, be gentle when folding them into the dough to avoid breaking them.

Use parchment paper on the baking sheet to prevent the cookies from spreading too much. Keep an eye on the cookies during the last 2 minutes of baking, as they can quickly go from perfectly golden to burnt.

If the chocolate doesn’t melt smoothly, try stirring in a little coconut oil to help it along.

Store leftover cookies in an airtight container at room temperature for up to 3 days. You can customize the cookies by using different types of nuts or even dried cranberries for added flavor and texture.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• + Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrates: 32g
• + Dietary Fiber: 2g
• + Sugars: 16g
• Protein: 2g