These vegan cookie dough sandwich crackers are the perfect gluten free snack! They consist of homemade vegan cookie dough sandwiched between my favorite Simple Mills gluten free almond flour crackers. All dipped in rich dark chocolate! They’re a delicious salty and sweet treat.
How to make vegan cookie dough
For this recipe, all the work is in the vegan cookie dough…which isn’t saying much because of how easy it is to make. It’s also made with really simple ingredients that you most likely already have in your pantry.
Inspired by my edible brownie batter cookie dough, this vegan cookie dough recipe contains:
- Super fine almond flour
- Coconut flour
- Coconut oil
- Maple syrup
- Chocolate chips
Super fine almond flour and coconut flour are two gluten free flour alternatives that I always keep in my pantry. Almond flour works great here, not only because we’re using Simple Mills sea salt almond flour crackers, but because it helps thicken the cookie dough while still giving it that “flour” taste.
Coconut flour is used to help absorb the coconut oil and syrup so that you’re left with that thick cookie dough texture. Coconut flour is much more absorbent than almond flour, so we just need a little bit. By just using 3 tablespoons, we get the thickening power of the flour with minimal coconut flavor.
As far as sweetness, the maple syrup does all the work and also acts as the “egg” in classic cookie dough. But between the almond flour, coconut, maple syrup, and chocolate, this vegan edible cookie dough doesn’t taste like maple syrup or coconut. This unique blend of ingredients all work together to create that delicious chocolate chip cookie dough flavor…but vegan!
To make the vegan cookie dough, simply mix together all of the ingredients and then fold in the chocolate chips last. It’s the perfect consistency at room temperature but firms up quite a bit in the fridge. That’s why the next step is to fill the crackers and then chill before dipping in the chocolate.
How to assemble these gluten free and vegan cookie dough sandwich crackers
I know, it’s so tempting to just dig straight into the cookie dough by itself. But it’s so much better once sandwiched between two salty and crispy crackers.
For this recipe, we’re using (in my opinion) the best gluten free crackers. Simple Mills makes so many of my favorite gluten free snacks and mixes, but their almond flour sea salt crackers take the cake…or in this case, the cookie dough!
It’s honestly hard to choose between chowing down on the entire bowl of cookie dough or the entire box of Simple Mills sea salt crackers. They’re crispy, salty, and full of flavor. They’re also made with almond flour so they’re naturally gluten free just like the cookie dough.
To assemble these vegan cookie dough sandwich crackers, lay out 12 of the Simple Mills sea salt crackers side-by-side. Using a small truffle-sized scooper, scoop the cookie dough onto each cracker. If you don’t have a small scooper, you could also use a heaping teaspoon amount.
Top the scooped crackers with 12 more Simple Mills crackers to make 24 total sandwiches. One box is plenty enough for this recipe so the rest are for extra snacking!
Pop the crackers into the fridge for about 30 minutes so the cookie dough has time to firm up. This makes it much easier to dip them in chocolate.
While the sandwich crackers chill, melt 1 cup of dark chocolate in a bowl over a pot of simmering water. You can use any chocolate you like, but make sure to use vegan chocolate if that’s the diet you follow as some dark chocolate still contains dairy.
Dip half of each sandwich cracker into the chocolate and place onto wax paper. For a little something extra, you could top them with sprinkles, extra sea salt, crushed almonds, or really anything you like! Just make sure to do so when the chocolate is still wet.
Place them back in the fridge for another 30 minutes to set then you’re ready to enjoy your salty and sweet snack.
Other ways to enjoy vegan cookie dough
The Simple Mills sea salt almond crackers act as a blank slate for any sweet addition. And while these vegan cookie dough sandwich crackers are a delicious option, there are tons of other ways to enjoy the two.
Like I mentioned earlier, the vegan cookie dough is super soft when freshly made. So skip the fridge time and dig right in! Treat the edible cookie dough as a dip and dunk the Simple Mills almond flour crackers right in.
Another option is to turn the vegan chocolate chip cookie dough into gluten free peanut butter cookie dough. All you have to do is omit the chocolate chips and add about 1/4 cup of natural salted peanut butter. Even better, you can either sandwich or dip using Simple Mills farmhouse cheddar crackers. But, since the crackers contain real cheddar, this would just be a gluten free snack.
Lastly, you could opt for my edible brownie batter cookie dough recipe which includes a vegan option. Treat it the same way as you would this cookie dough, but feel free to switch up the crackers. Simple Mills also has cracked black pepper almond flour crackers that I think would go great with chocolate.
Either way, you will be left with a delicious gluten free and vegan snack to satisfy your sweet tooth.
For more vegan dessert recipes, check out my:
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These vegan cookie dough sandwich crackers are the perfect salty and sweet treat! They’re also gluten free and made with just a few simple ingredients.
- 2/3 cup super fine almond flour
- 3 tbsp coconut flour
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup mini dark chocolate chips + 1 cup for melting
- 1 box of Simple Mills Almond Flour Sea Salt Crackers
- In a bowl, mix together the flours, coconut oil, and maple syrup.
- Once combined, fold in 1/2 cup dark chocolate chips.
- On a small tray lined with wax paper, lay out 12 of the Simple Mills crackers. Using a small truffle scoop, scoop a portion of the cookie dough onto each cracker. Use a heaping teaspoon if you don’t have a scoop.
- Top each cracker with 12 more crackers and place them in the fridge for 30 minutes to firm up.
- While the crackers chill, melt the remaining 1 cup of chocolate in a bowl over a pot of simmering water.
- Once melted, remove from heat but keep the bowl on the pot. This keeps the chocolate warm so it doesn’t firm up as you’re dipping.
- Dip half of each cracker into the chocolate and place back on the wax paper. OPTIONAL: sprinkle on some sprinkles, extra sea salt, crushed nuts, or anything you like while the chocolate is still wet.
- Place the crackers back in the fridge for another 30 minutes to set.
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