Cream-Filled Sandwich Cookies – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft margarine with the sugar, to a smooth, pale mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the margarine soft, at room temperature: cold margarine doesn't take in air, and melted margarine doesn't hold it.
3. 3
   Add the flax eggs and mix well.
4. 4
   Add the flour and baking powder and mix just until a dough forms.

   💡Mix in the flour only until a dough forms: long kneading develops gluten, and the cookies come out hard instead of crumbly.
5. 5
   Fold the dark chocolate into the dough gently.

   ⚙ FoldingSilicone spatula
6. 6
   Roll into balls small and place on the baking sheet, spaced apart.

   Baking pan
7. 7
   Bake 10–12 minutes, until the edges start to turn golden.

   ⚙ BakingOvenBaking pan

   💡Take the cookies out while they still look soft: they firm up as they cool, and long baking dries them out.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Cool completely on the pan: the cookies firm up as they cool.
9. 9
   Whip the soft margarine on its own, until fluffy and pale.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature margarine whips into a smooth cream: cold margarine stays lumpy, and melted margarine won't hold the air.
10. 10
    Add the powdered sugar in two or three additions, then, and keep whipping until the cream is smooth.

    Hand mixerorStand mixer
11. 11
    Spread the cream over half the cooled cookies and sandwich each with another cookie.