Vegan double doozies with vanilla frosting
Chocolate chip double doozies were a mall staple in the 1980's. Bring them to the current day with this totally vegan version. Cookies are sandwiched with creamy dreamy vanilla frosting. You're going to love it!
Servings: 6 Double Doozies (12 cookies)
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.
* The vegan butter will give more of a buttercream flavor, while the shortening will make a whiter appearance. If you’d prefer, you can use a combination of vegetable shortening and vegan butter. For the pictured Double Doozies, I used one tablespoon of vegan butter and then for the remainder, I used vegetable shortening.
** I used Wholesome Sweeteners powdered sugar, which is organic, fair trade certified, and vegan.
Calories: 518kcal | Carbohydrates: 90g | Protein: 1g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 46mg | Sugar: 81g | Vitamin A: 740IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.3mg