OH REE O’S

SERVES 18 COOKIES

FOR THE COOKIES

1 1⁄4 cups all-purpose flour

1 cup sugar

1⁄2 cup unsweetened cocoa powder

1⁄4 tsp salt

1⁄4 tsp baking soda

1⁄2 cup vegan margarine

3 tbsp soy, almond, or rice milk

1 tsp pure vanilla extract

FOR THE FILLING

1⁄4 cup non-hydrogenated vegetable shortening

1⁄4 cup vegan margarine

2 cups powdered sugar

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 242kcal
Fat: 8.5g (1.7g S.Fat)
Carbs: 40.6g
Protein: 2.5g
Sugar: 24.3g
Sodium: 108mg

METHOD

To make the cookies:
In a food processor, combine flour, sugar, cocoa, salt, and baking soda. Mix in the margarine, milk, and vanilla extract. Continue to pulse until the mixture comes together. Transfer the mixture to a large mixing bowl and knead with your hands until it comes together, and all of the flour has been incorporated. Place the dough in the refrigerator for 1 hour to chill.

Preheat the oven to 180°C/350°F. 2 large baking sheets should be lined with parchment paper or a Silpat. Roll a heaping tablespoon of dough into a ball and place it on prepared baking sheets, leaving about 3 inches between each ball. Bake for 12 to 14 minutes, or until the dough is evenly flattened with the palm of your hand. Allow to cool on the pan.

To make the filling:
Beat the shortening and margarine together with a handheld or stand mixer until smooth and fluffy. With the mixer on low, add the powdered sugar and vanilla extract and mix until combined. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cookies:
Spread a layer of filling on the bottom side of each cookie. Place another cookie on top of the filling, bottom side down. Press the cookies together lightly. Rep with the remaining cookies.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated or frozen for up to 1 week.