Dulce De Leche Sandwich Cookies

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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

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Servings 17

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.

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