Indulge in these delightful vegan Vienna fingers, a twist on the classic cookie that combines the richness of chocolate with a creamy almond butter filling. These cookies are not only delicious but also packed with unique flavors that will surprise your taste buds.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 1/4 cup almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter
  • 1/4 cup powdered sugar
  • 1/2 cup dark chocolate chips (vegan)
  • 1 teaspoon coconut oil (for melting chocolate)

Instructions

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.

In another bowl, mix the melted coconut oil and coconut sugar until creamy. Add the almond milk and vanilla extract, stirring until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough should be slightly sticky but manageable.

Take small portions of the dough and roll them into logs about 3 inches long. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each log slightly with your fingers.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the filling. In a small bowl, mix the almond butter and powdered sugar until smooth and creamy.

Once the cookies are cool, spread a generous teaspoon of the almond butter mixture on the flat side of one cookie and sandwich it with another cookie. Repeat until all cookies are filled.

For the chocolate coating, melt the dark chocolate chips and coconut oil together in a microwave or using a double boiler until smooth.

Dip half of each filled cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back on the parchment-lined baking sheet.

Once all cookies are dipped, refrigerate them for about 30 minutes, or until the chocolate is set.

Serve your vegan chocolate-dipped Vienna fingers with a cup of tea or coffee, and enjoy a delightful treat that challenges traditional dessert norms!