Go Back
–+ servings
Orange Vanilla Sandwich Cookies

Delicious Orange Vanilla Sandwich Cookies for Sweet Moments

These Orange Vanilla Sandwich Cookies are vegan, gluten-free adaptable, and perfect for sweet moments.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Almond Flour Can be swapped with gluten-free flour blend.
  • 1 cup Oat Flour White whole wheat flour can be a substitute.
  • 1/4 cup Tapioca Starch Cornstarch is a suitable substitute.
  • 1 teaspoon Baking Soda No substitute necessary.
  • a pinch Sea Salt Table salt works as a replacement.
  • 1/2 cup Coconut Oil Unsweetened applesauce can lighten the texture.
  • 1/4 cup Agave Syrup Maple syrup or honey may also be used.
  • 1 tablespoon Orange Extract Lemon extract offers a lovely alternative.
  • 1 teaspoon Vanilla Extract No substitutes necessary.
  • Zest of 1 orange Orange Zest Enhances the flavor beautifully.
  • Optional Food Coloring Consider using natural coloring options.
For the Filling
  • 1/2 cup Vegan Butter Coconut butter can be a great substitute.
  • 2 cups Icing Sugar Ensure it's sifted for a smoother texture.
  • Optional splash Almond Milk Any plant-based milk can be used.

Equipment

  • mixing bowls
  • baking sheets
  • Parchment Paper
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine almond flour, oat flour, tapioca starch, baking soda, and sea salt. In a separate bowl, whisk together melted coconut oil, agave syrup, orange extract, vanilla extract, and orange zest. Mix wet ingredients into the dry until fully combined, then chill for 30 minutes.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. After chilling, scoop out tablespoon-sized portions of dough and shape them into balls. Place on prepared sheets, leaving space between each cookie. Bake for 9-10 minutes until set and slightly golden around edges. Allow to cool on wire racks.
  3. In a mixing bowl, beat vegan butter and sifted icing sugar until creamy. Add vanilla extract, and if mixture is thick, incorporate almond milk for smoothness.
  4. Once cookies are cool, assemble by spreading vanilla filling on flat side of one cookie and pressing another cookie on top. Repeat until all cookies are assembled.
  5. Serve the cookies with tea or coffee and store leftovers in an airtight container for up to one week.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 100mgPotassium: 50mgFiber: 1gSugar: 6gCalcium: 2mgIron: 4mg

Notes

Ensure your vegan butter is soft and at room temperature for a smooth filling. Allow dough to chill for better rolling and baking results.

Tried this recipe?

Let us know how it was!