Watermelon Cookie Sandwiches
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
Eat Drink Shrink
Yields 8-10 sandwiches
30 minPrep Time
10 minCook Time
40 minTotal Time
- 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
- 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
- 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.
- 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.
- 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