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Chai Choc Orange Vegan Cookie Sandwiches

Delight in the aromatic symphony of Chai Choc Orange Vegan Cookie Sandwiches – a delectable fusion of chai-spiced chocolate cookies enveloping a zesty orange filling. These plant-based delights promise a perfect balance of warm spices and citrusy sweetness, creating a vegan treat that's both indulgent and flavorful.

Prep time: 30 Minutes
Moderately Easy
Serves 6
For the chai cookies

For the choc orange buttercream filling 

To decorate

  • 100g chocolate

  • 1 tsp coconut oil

  • Zest of 1 orange


  1. Begin by preheating your oven to 160C/325F/Gas 3 and line a baking sheet with parchment paper
  2. In a bowl, whisk together the spelt flour, bicarb, cinnamon and ground ginger, then set aside.
  3. In a separate bowl, cream/beat together the softened butter and both dark and light brown sugars
  4. Mix in the flaxseed mix and the Holy Moly cardamom flavouring.
  5. Add the dry flour mix to the creamed butter and sugar mix and stir together until a dough has formed, gradually adding the Rebel Kitchen Mylk to bring together.
  6. With a little scoop, scoop out small balls of the mix and place them spaced apart on your baking tray, ensuring the dough balls have room to expand when cooking. You may need to cook them in several batches – I placed about 4 on the tray at a time
  7. Cook for 12-15 minutes and leave to cool before you make your buttercream filling*
  8. To make your buttercream, start by adding the citric acid and OGGS to a large mixing bowl and start whisking (with an electric hand whisk), your OGGS aqua faba. Gradually add the white sugar, a tablespoon at a time to the OGGS, as you are whisking. Your mix is ready when soft, glossy white peaks have formed. Now set aside.
  9. In a separate bowl, cream together your softened butter and cocoa powder. Add in your Holy Lama orange drops.
  10. Start adding your aqua faba mix, about a ¼ cup at a time, to the creamed cocoa/butter mix whilst whisking, until each batch of aqua faba is fully incorporated. Set aside l at room temperature.
  11. To assemble your cookie sandwiches, on one underside of your cookie, spread a generous helping of your buttercream, then sandwich another cookie on top. Do this with all the cookies and leave to firm up in the fridge.
  12. Melt your Moo Free chocolate with the coconut oil, then drizzle over the chilled cookies, finishing each biscuit off with a sprinkling of orange zest.
*it is important to make your buttercream filling after the cookies have cooled, as the buttercream needs to be spread over the cooled cookies so it won’t melt. Equally, if the buttercream is too cold, it won’t spread as easily over the cookies, so the buttercream needs to be spread over cookies as soon as it is made, then the cookies (along with filling) left to chill in the fridge. This recipe was created by Chantelle Leach from @i_lost_my_tempeh for the Bake Me Vegan™ Contest
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