These easy shortbread cookies come together quickly in a food processor and bake up so perfectly crumbly, you’d never know they were vegan! Studded with Ghirardelli 72% Cacao Baking Chips, coconut sugar, and a hit of creamy coconut butter, these call on the classic chocolate-coconut flavor combo with top quality ingredients. Sandwich with a thick layer of luscious coconut dulce de leche and an extra drizzle of Ghirardelli dark chocolate and you’ve got yourself a bakery-worthy treat. We love that the intense Ghirardelli 72% Cacao Baking Chips are made with cocoa beans and real vanilla - not to mention the fact that they have 50% less sugar than most semi-sweet baking chocolate. Pro-tip: bake off the cut-outs for an adorable mini cookie snack!
For the Dulce De Leche:
- 1 (11.25 ounce) can sweetened condensed coconut milk
For the Cookies:
- 2 cups all-purpose flour
- 2/ 3 cups coconut sugar
- 3 tablespoons dutch process cocoa powder
- 1/ 4 cup Ghirardelli 72% Cacao Baking Chips
- 8 ounces butter, non-dairy
- 2 tablespoons coconut butter
- 4 ounces Ghirardelli 72% Cacao Baking Chips, melted
For the Dulce de Leche:
Pour the sweetened condensed coconut milk into a large nonstick pan and cook over medium heat, stirring occasionally, until caramelized and very thick, about 30 minutes.
Transfer dulce de leche into a shallow bowl and refrigerate for at least 30 minutes. Dulce de leche can be made up to 2 weeks in advance, stored in an airtight container in the refrigerator
For the Cookies:
Preheat oven to 300 degrees.
Add flour, coconut sugar, and Ghirardelli 72% Cacao Baking Chips to the bowl of a food processor and pulse to combine and roughly chop chocolate. Add non-dairy butter alternative and coconut butter to the dry ingredients and process, using long pulses, until a dough starts to form and no large pieces of butter remain.
Turn out dough onto a large sheet of parchment paper and knead a few times until dough comes together. Cover with another piece of parchment paper and roll dough to ¼”. Cut dough with a 2” round cookie or biscuit cutter. Re-roll and repeat with dough scraps. Cut out a small hole in the center of half the rounds using a mini cookie cutter or piping tip (these will be the top of the sandwiches). Freeze for about 10-15 minutes.
Arrange chilled cookies 1” apart on a parchment-lined baking sheet. Bake for 20 minutes, until cookies are dry to the touch and firm.
Carefully re-cut the centers of the cookies with the mini cookie cutter or piping tip if necessary. Allow cookies to cool completely.
Once cookies are cool and dulce de leche is chilled, spoon a teaspoon of dulce de leche onto the surface of one solid cookie, then sandwich with one cut-out cookie. Repeat with remaining cookies, then chill sandwich cookies for 15 minutes.
Drizzle cookies with melted chocolate on a diagonal, stopping before you get to the center cut-out, and place on a clean sheet of parchment paper to allow chocolate to set completely. Serve sandwich cookies. Cookies can be stored in an airtight container in the refrigerator for up to 2 weeks.