Easily some of the sweetest days of my childhood were spent with my aunt and cousin. They’d drop by my house to pick me up. And we’d sneak off for the day and hit every mall in the city.
Yes, it was the 1980’s and malls were in their heyday.
We’d start downtown to walk through the skywalks and eat chow mein at Kaleidoscope at the Hub. Then, like an Orange Julius-fueled marathon, we’d hit each of Des Moines’ three area malls.
We’d stop by Paul Harris to check out the Pasta sweatshirts. We’d make a run through 5-7-9, and I’d covet the shoes at Baker’s. (Once I bought a pair of purple velvet & green burlap shoes from there that I still miss to this day.)
I had a growing mask collection. And I’d visit David’s Briar Shop to see which one would be next on my Christmas & birthday wish lists.
Since my two siblings are both male, those days were a peek into how the other half lives. It was female bonding time that once even involved getting my ears pierced at Claire’s Boutique at the upper level of Merle Hay Mall.
And after we’d worked up an appetite, I’d buy a chocolate chip Double Doozie at the Great American Cookie Company. Two large, soft and chewy cookies were sandwiched with sweet, whipped vanilla frosting.
I’d start into it with gusto and would inevitably end up with half of the cookie saved for later in its greasy parchment-like paper packaging.
There aren’t many non-vegan foods that I see in a mall now and wish they made a vegan version. But the Double Doozie is the exception. Occasionally I’ll find myself at the mall and get a whiff of vanilla and chocolate. And I can’t help but wish they had a vegan Double Doozie on offer.
Well, luckily that is a problem no longer!
For my Back in Thyme series, I made this Double Doozie using a dozen of Dreena Burton’s Homestyle Chocolate Chip Cookies. They are my absolute favorite cookie, so much so that I have a hard time making any other kind.
They are perfectly chewy and moist with just the right balance of salty and sweet. Plus, they’re made with ingredients that most anyone would have in their cupboard.
(I love that for the inevitable time that I’m asked for the recipe. No specialty stores required.)
I sandwiched the cookies with the creamy, dreamy vanilla frosting that is my mom’s go-to recipe. This is what topped my birthday cakes throughout my childhood.
(When we wanted chocolate frosting, she’d just add cocoa powder as well.)
I don’t know the origins of this recipe, since it’s one that my mom simply has memorized and has been using for decades (although it wasn’t always made with vegan ingredients).
FYI, if you don’t use all of the frosting it keeps well in the refrigerator.
Oh, and one other tip! Make sure you wait until the cookies have completely cooled before frosting them. I know it’s hard, but resist!
Vegan double doozies with vanilla frosting
- Allow the homestyle chocolate chip cookies to cool completely.
- To make the frosting, in a large mixing bowl use an electric beater to whip the vegan butter or non-hydrogenated vegetable shortening. Beat for a couple of minutes until light and whippy.
- Add the vanilla extract and beat for a minute or so longer.
- Add the confectioners sugar to the bowl and beat until combined. The frosting will likely be dry and pebbly by this point.
- Continue beating and slowly add the non-dairy milk by the tablespoonful.
- Once you have reached the amount of thinness you desire for the frosting, stop adding the non-dairy milk. For Double Doozies, I recommend keeping the frosting on the thicker side. (If you get the frosting too thin, simply add more confectioners sugar until it is at your desired consistency.)
- Frost 6 cookies with frosting. Top each one with a cookie to make a sandwich.
Here are more easy vegan dessert recipes you’ll love: