Chocolate-filled Cookies

EASY

45 min Preparation time

15-20 Cooking time

For persons

125g of flour

75g of margarine

60g of powdered sugar

23g of almond flour

1g of salt

38g of potato starch

100g of chocolate spread

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+24g of water (to rehydrate the powder)

28g

from

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Vegan Chocolate Sandwich Cookies – Crunchy, Buttery, and Indulgent

Indulge in these chocolate-filled shortbread cookies: crisp, tender, and completely free from eggs and dairy. Perfect for snack time, afternoon tea, or as a homemade edible gift, these vegan cookies are as easy to make as they are delicious.

Step 1: Prepare the Vegan Shortcrust Dough

In a mixing bowl or stand mixer, combine all the dry ingredients: flour, powdered sugar, almond flour, and salt.
Add the cold plant-based margarine cut into small cubes.
Rub the mixture together with your fingertips (or mix with a paddle attachment) until you obtain a sandy, crumbly texture.
Mix Yumgo Whole powder with water until smooth and fluid.
Add this mixture to the dough and mix just until combined to form a homogeneous dough—avoid overworking it to prevent elasticity.

Step 2: Shape the Cookies

Roll out the dough on a lightly floured surface to about 0.5 cm thickness.
Cut shapes using a round or decorative cookie cutter.
For half of the cookies, cut out a small center hole to create a “window” (Linzer-style cookies).

Step 3: Bake the Cookies

Place the cookies on a baking tray lined with parchment paper.
Bake in a preheated oven at 160°C (320°F) for 15–20 minutes, until lightly golden.
Let cool completely on a wire rack before filling.