Double Dipped Cookie Sandwich Recipe with Crack'd

To celebrate Easter Happi-style, we've teamed up with Crack'd and Lucy & Lentils to whip up these ultimate plant-based cookie sandwiches! These are dairy-free, nut-free and can be made gluten-free with a gluten-free flour substitute. 

Whether the kids are at home or you just fancy a tasty treat this Bank Holiday, this cookie sandwich recipe will do the trick.

Browse our Vegan Easter Eggs or full Vegan-Friendly Easter Chocolate range.

   

• 160g dairy free butter, room temperature
• 100g light brown sugar
• 50g golden caster sugar
• 220g plain flour
• 2 1/2 tbsp Cracked
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 bar of Plain Happi Chocolate (cut into squares)

• 3-4 tbsp caramel spread or chocolate spread (dairy free)

• 1 bar of Salted Caramel Happi Chocolate
• 3 tbsp sprinkles of choice

1. Preheat the oven to 180ºC
2. Beat the vegan butter, caster sugar and brown sugar together then add the cracked egg replacement and vanilla extract and beat until smooth
3. In a separate bowl mix the baking powder, bicarbonate and flour then add to the mixing bowl and mix until all smooth and combined
4. Break up the Happi Cacao nibs bar and fold in
5. Roll into balls until you have 10-12 cookies (needs to be an even number)
6. Bake for 10 minutes, then when taking them out give them a tap on a hard surface to get the crackle effect
7. Once cooled spread on a layer of chocolate or caramel spread on one side of the cookie, then take another cookie and layer on top to make the sandwich
8. Melt the Happi Salted Caramel chocolate in a bowl and dip each cookie sandwich in to create the coating, add some sprinkles on top and leave to set