Watermelon Cookie Sandwiches

Posted by in 4th of July, Cookies, Cooking, Sweets | 0 comments
















Hello & Happy Wednesday!!






I know that summer has come to a close, but I will forever love all watermelon concepts! I’m not sure if its the aesthetics of watermelon, the light melon like flavor, or the fact that it can pair seamlessly both sweet and savory concepts (watermelon salads)



Needless to say …I love watermelon!









What I enjoy about this particular watermelon concept is of course the aesthetic appeal, the lightness in the cookies, the hint of watermelon and just how effortless the concept is!




If like me you’re enamored with watermelon inspired eats, you will love my recipe for vegan Watermelon Cookie Sammies!









Why this recipe rocks: 



Great aesthetic appeal



Perf for those who crave watermelon

Cookies are light as a feather

Hint of watermelon

Non vegan approved

Great for entertaining 
























Vegan Watermelon Cookie Sammies





Yields 8-10 sandwiches

Vegan Watermelon Cookie Sandwiches

30 minPrep Time

10 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup organic powdered sugar
  • 1/3 cup coconut oil, soft
  • 1/2 cup coconut milk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 tsp Color Garden natural food coloring
  • Watermelon frosting:
  • 2 1/2 cups organic powdered sugar
  • 3-4 tablespoons coconut milk, room temperature
  • 2 tablespoons Earth Balance vegan butter, softened
  • 3 drops of Sweet Leaf Watermelon Stevia
  • 2 tbsp Hybrid Herbs pink dragonfruit powder
  • 3/4 cup Lili's vegan chocolate chips


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add the food coloring, combine again. Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
  2. Roll 2-tablespoon size scoops of dough into balls and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick. Bake cookies for 8-10 minutes. Do not over bake, as cookies won't turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.
  3. To make watermelon frosting, mix together powdered sugar, 3 tablespoons coconut milk, vegan Earth Balance butter, vanilla and watermelon stevia drops. Beat until smooth and creamy. Add an additional 1-2 tablespoons of coconut milk to frosting, until desired consistency. Add the dried pink dragonfruit, combine until right shade is achieved. Frost cookies and sprinkle and coat with vegan chocolate chips. Allow frosting to set before storing cookies.


If you don't have dragon fruit or natural food coloring you can use pureed spinach and or beets to achieve a similar color



333 cal


10 g


51 g


9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
















Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.