White chocolate peanut butter cookies & cookie buttercreme.

I don't like "real" chocolate. Caffeine in general is pretty shitty to me so I stay far, far away. White chocolate, though, well.. That stuff's pretty nice. I can't find vegan white chocolate chips from anywhere in my city so I do some pretty slick trades with my faraway vegan pals. Oppenheimer has been treating me well. VeganSweets have been awful nice to me also. At the end of the day, I judge which packaging is sillier and that's my favourite. A quick word on white chocolate peanut butter? Holy shit. Peanut Butter & Co is mighty fine. I stocked up hard enough at the Supertargets in America, for $3 a jar, I can live with that. Biscoff's cookie butter was about the same price, and I've never tried it until AFTER I bought something like 6 jars of it, brought it home, and crossed my fingers it wouldn't suck. For once, luck was on my side, and it did not suck. 

Make these cookies and turn'um into sandwiches with the cookie buttercreme. You'll get 20 cookies out of these. The buttercreme makes for about 2 1/2 cups or so.

Cookies

Ingredients I

1 3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 heaping tsp No-Egg (dry egg replacer for 1 egg)

Ingredients II

5 tbsp coconut almond milk

3/4 cup white chocolate peanut butter

1 1/4 cups brown sugar, packed

1/2 cup vegan butter, softened

Vanilla bean paste

Caramel extract

Optional: 1/2 cup chocolate chips, nuts, or fruit. 

Whisk together Ingredients I in a large bowl. In a medium bowl, mix (by hand or an electric mixer) Ingredients II. Add your wet ingredients into your dry and mix by hand until incorporated. Throw in your 1/2 cup of optional ingredients.

Line two cookie sheet with parchment paper. Drop a heaping tablespoon of dough and flatten with a fork. Leave a few inches apart from one another (I fit 10 to a sheet).

Bake at 350F for 10-12 minutes, let sit on the baking tray for 5 minutes before transferring to your cooling wrack.

Cookie Buttercreme

Ingredients

2 1/2 cups confectioner's sugar

1/4 cup vegan butter, softened

2 tbsp vegetable shortening

1/3 cup cookie butter

Vanilla bean paste

2 tbsp+ coconut almond milk

In a large bowl, cream together butter and shortening, for 2 minutes. Add in cookie butter & vanilla and mix for 2 more minutes. Add in remaining ingredients and mix on high speed for 3-4 minutes. Throw in more icing sugar or milk if your consistency isn't fluffy enough, or becomes too dry.

Pop into the refrigerator while your cookies cool.

Once your cookies are fully cooled, make some sandwiches out of them, will you? A few tablespoons of filling per sandwich will do just fine.