Make these quick and delightful shortbread cookies in no time using a food processor. They turn out perfectly crumbly, and here’s the surprise – they’re completely vegan! Packed with Ghirardelli 72% Cacao Baking Chips, coconut sugar, and a touch of creamy coconut butter, these cookies bring together the classic chocolate-coconut combo with top-notch ingredients.
To take them to the next level, spread a generous layer of heavenly coconut dulce de leche between two cookies. Drizzle some Ghirardelli dark chocolate on top, and voila! You’ve got a treat that rivals bakery delights. The intense Ghirardelli 72% Cacao Baking Chips, made with real vanilla and cocoa beans, add a rich flavor with 50% less sugar than most semi-sweet baking chocolate. Pro-tip: bake the cut-outs for adorable mini cookie snacks!
Dulce De Leche Sandwich Cookies
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 4 hours
- Yield: 17 1x
- Category: Dessert
Ingredients
For the Dulce de Leche:
- 1 can (11.25 ounces sweetened condensed coconut milk)
For the Cookies:
- 2 cups all-purpose flour
- 2/3 cup coconut sugar
- 3 tablespoons Dutch process cocoa powder
- 1/4 cup Ghirardelli 72% Cacao Baking Chips
- 8 ounces non-dairy butter
- 2 tablespoons coconut butter
For Assembly:
- – 4 ounces Ghirardelli 72% Cacao Baking Chips (melted)
Instructions
For the Dulce de Leche:
- Pour the sweetened condensed coconut milk into a large nonstick pan and cook over medium heat, stirring occasionally, until caramelized and very thick (about 30 minutes).
- Transfer the dulce de leche into a shallow bowl and refrigerate for at least 30 minutes. It can be made up to 2 weeks in advance, stored in an airtight container in the refrigerator.
For the Cookies:
- Preheat the oven to 300 degrees.
- Combine flour, coconut sugar, and Ghirardelli 72% Cacao Baking Chips in a food processor. Pulse to combine and roughly chop the chocolate.
- Add non-dairy butter alternative and coconut butter, and process until a dough forms.
- Roll the dough to ¼” thickness between parchment papers. Cut with a 2” round cookie cutter. Freeze for 10-15 minutes.
- Arrange chilled cookies on a parchment-lined baking sheet, 1” apart. Bake for 20 minutes.
- Once cool, assemble by spreading a teaspoon of dulce de leche between two cookies. Drizzle with melted chocolate on top.
- Enjoy these sandwich cookies, and they can be stored in the refrigerator for up to 2 weeks in an airtight container.
