Vegan Moto Sandwich Cookies

Name: Vegan Moto Sandwich Cookies
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 20 servings
Ingredients: 100g Vegan Butter; 70g Sugar; 1package Vanilla Sugar; 1pinch Salt; 2tbsp Vegan Egg Replacer; 200g All Purpose Flour; 1tbsp Oat Milk; 100g Vegan Butter; 70g Sugar; 1package Vanilla Sugar; 1pinch Salt; 2tbsp Vegan Egg Replacer; 180g All Purpose Flour; 20g Cocoa Powder; 1tbsp Oat Milk; 2tbsp All Purpose Flour; 100g Vegan Chocolate Spread

These vegan “moto” cookies are fun two-tone sandwich cookies: a chocolate cookie on the bottom, a vanilla cookie with a little window on top, and a layer of chocolate spread in the middle. They’re buttery, crisp at the edges, and look super cute stacked on a plate—perfect for holidays, gifting, or whenever you want something a bit extra.

Total Time

95 min

Difficulty

Servings

20 servings

Categories: Cookies Desserts

Allergens: Gluten

Vanilla dough (top cookies) Instructions

Prepare the vegan egg replacer according to the package instructions (using the amount listed). Let it sit for a minute to thicken.
In a mixing bowl, beat the softened vegan butter with sugar, vanilla sugar, and salt until creamy.
Mix in the prepared egg replacer until smooth.
Add the flour and mix until a soft dough forms. If it feels dry or crumbly, add a splash of oat milk (only as needed).
Shape into a flat disc, wrap, and chill for at least 30 minutes.

Chocolate dough (bottom cookies) Instructions

Prepare the vegan egg replacer according to the package instructions (using the amount listed). Let it sit for a minute to thicken.
In a mixing bowl, beat the softened vegan butter with sugar, vanilla sugar, and salt until creamy.
Mix in the prepared egg replacer until smooth.
Add the flour and cocoa powder and mix until a soft dough forms. If it feels dry or crumbly, add a splash of oat milk (only as needed).
Shape into a flat disc, wrap, and chill for at least 30 minutes.

Cutting and baking Instructions

Preheat the oven to 180°C (350°F). Line a sheet pan with parchment paper.
On a lightly floured surface, roll out the chocolate dough to about 5–6mm thickness. Cut out an even number of cookies and place them on the sheet pan (these are the bottoms).
Roll out the vanilla dough to the same thickness. Cut out the same number of cookies, then cut a small hole in the center of each vanilla cookie (these are the tops).
Bake for 12–15 minutes, until the cookies look set and the edges feel firm.
Cool on the tray for 10 minutes, then transfer to a rack and cool completely before filling.

Filling and assembly Instructions

Once the cookies are completely cool, spread a small amount of chocolate spread on each chocolate cookie (the bottom).
Place a vanilla cookie on top (with the hole facing up) and gently press to sandwich.
Repeat until all cookies are assembled. Let them sit for 15–20 minutes so the filling settles.
Store in an airtight container at room temperature for up to 3 weeks.

Notes

Roll both doughs to the same thickness so the sandwiches line up nicely.
If the dough cracks while rolling, let it sit at room temperature for 5 minutes, then roll again.
Bake until the cookies look set—overbaking makes them dry and harder to sandwich.
If the chocolate spread is very firm, warm it for a few seconds so it spreads easily.
For cleaner “windows,” cut the holes after the cookie shape is cut (and before moving to the tray).

Equipment Needed

Mixing Bowl
Spatula
Kitchen Scale
Plastic Wrap
Oven
Sheet Pan
Parchment Paper
Rolling Pin
Knife
Cooling Rack
Food Storage Container