Vegan Berries and Cream Cookie Sandwiches

A chewy vegan cookie sandwich with dried berries and a creamy frosting centre: like a portable summer picnic.

For the Cookies:
3 tbsp corn starch
5 tbsp water
1 1/2 cups organic cane sugar
1/2 cup grapeseed oil or melted coconut oil
2 tsp vanilla
1/4 cup full fat coconut milk
2 cups all purpose flour or gluten free all purpose flour
1 tsp salt
1 tsp baking soda
3/4 cup dried unsulphured berries or freeze-dried berries

For the Frosting/Filling::
1/3 cup vegan margarine or butter substitute
1/8 cup all-vegetable shortening (or additional butter substitute)
3 cups powdered sugar
6 tbsp full fat coconut milk
1 tbsp vanilla
1-2 tbsp berry jam or frozen thawed blueberries (with their juices)

View the full recipe at Emmylou’s Kitchen →