Vegan "fauxreo" Chocolate Sandwich Cookies

Submitted by SAHS7930

"I’ve playfully dubbed these Oreo knockoffs “Fauxreos”. They do take a bit of time and patience, so be sure to start them well in advance — but at least, since they’re vegan, you can just enjoy them raw if you want to! Avoid products with hydrogenated oils, and you’re looking at a slightly less fattening cookie. To make those Oreo truffles that have been proliferating across the web, mix up the dough and the filling as directed below, then marble them together into balls about 3/4″ in diameter, freeze ‘em for a few hours, then dip ‘em in melted chocolate (using a toothpick) and refrigerate until set. Yum."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 36 cookies

ingredients

• FOR COOKIES

• 3⁄4 cup vegetable shortening
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1⁄2 cup soymilk
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup Dutch-processed cocoa powder
• 2 teaspoons cornstarch
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda

• FOR FILLING

• 1⁄4 cup margarine, softened
• 1⁄4 cup vegetable shortening
• 2 3⁄4 cups powdered sugar
• 1 teaspoon pure vanilla extract

directions

1. FOR COOKIES: Cream the shortening and sugar on medium speed. When light and fluffy add the vanilla and milk. Add remaining ingredients and mix until the dough holds together.
2. If it’s hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes. Preheat oven to 325°F Divide the dough into four pieces and roll each into a ball. Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment. Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
3. Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesn’t lift away easily enough. Transfer the parchment onto the cookie sheet. Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
4. FOR FILLING: On medium-high speed, cream the margarine and shortening. Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable. Add in the vanilla. Refrigerate until ready to use. Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.

Reviews

[xinalynn]

All I can think is that the previous reviewer was working in a very warm kitchen or climate. In my south-Texas no-AC kitchen the dough was sticky, yes, but not impossible to work with if you're patient. We worked fast after pulling it from the freezer (a wet cookie cutter helped too, so the dough didn't stick to it) and just stuck it back in when it had thawed too much to handle so we could finish rolling/cutting it later. Once baked the cookies were FANTASTIC, they were a smash hit and everyone said they were similar to but much better than Oreos. I wouldn't recommend adding more flour as the previous reviewer postulates as the cookies already come out crunchy and cracker-like (like Oreos do). Just gotta be patient, and keep your kitchen cool! Would definitely make these again!

 

[loricush]

I just finished making both the frosting and the cookie dough described in this recipe. I put the chocolate dough in the freezer for longer than the recommended 10 minutes, but it still remained this gooey mess. I just put it in the fridge and plan on taking a look at it tomorrow morning to see if it's anywhere near firm enough to roll. If it's not I'll be adding more flour and going from there! Hopefully will remember to check back in to update any of you who want to recreate the recipe too.