Vegan Chocolate Cookies with Banana-Cream-Filling
We've always loved cookies and enjoy even the simplest ones. But if there's one thing we've fallen for over the past few years, it's turning desserts or cakes into handheld cookies that disappear in one (or two) bites. From crème brûlée cookies to Black Forest cookies, strawberry cheesecake cookies, and carrot cake cookies. Today, though, we're not doing a wild reinterpretation—we're staying close to the original: our (and your) beloved German mole cake.
These cookies are like a handheld, tiny, cookie version of it. For the tiniest moles. And just as delicious as the big cake.
How the Mole Cake Becomes a Cookie
The basic components of mole cake are clear: a chocolate sponge that serves as the base and gets crumbled for the mound. Underneath, banana and a cream layer with chocolate chunks. For the cookie version, we keep the banana and cream as they are. The chocolate sponge, however, becomes cookie dough.
Cookie dough is actually super easy, but there are a few things you should keep in mind: The vegan butter really needs to be cold, so it's best to take it straight from the fridge. To make it easier to work with, we recommend grating it with a coarse grater and mixing it with the dry ingredients. If the dough gets too warm, it'll stick when you roll it out. If that happens, just pop it back in the fridge for 15–20 minutes. And if the dough stays too dry and crumbly, simply add cold water a tablespoon at a time until it holds together.
The Best Vegan Ingredients for Your Holiday Baking Because cookie baking can definitely be exhausting, we save our energy and focus for that and let Knuspr handle the shopping today. Here you'll find not only the basics for your holiday baking like vegan butter, flour, sugar, or plant-based whipping cream, but also regional farm products and niche products you'd search for in vain at conventional supermarkets. We honestly discover new vegan products to try with every order that we've never seen before. With the code [RABATTCODE], you get [XX]% off your order—perfect for testing your way through the selection.
How Long Do the Cookies Keep?
Ideally, you should eat the finished cookies the same day because the banana and cream will soften the cookie a bit otherwise. However, we've also kept them in the fridge for 2–3 days and that worked out fine although they soften a bit. Alternatively, you could prepare the components ahead: The cookies keep for about 1 week in a tin, the cream for 2–3 days in the fridge. Just before serving, you only need to slice the banana and assemble everything.
Vegan Chocolate Cookies with Banana-Cream-Filling
Ingredients
For the dough:
- 150 g (1.25 cups) wheat flour (type 405)
- 50 g (0.25 cup) sugar
- 1 pinch of salt
- 2 tbsp unsweetened cocoa powder
- 100 g (3.5 oz) cold vegan butter
- cold water (as needed)
- unsweetened cocoa powder for dusting
For the filling:
- 200 ml (1 cup) plant-based whipping cream
- 16 g (2 tbsp) whipping cream stabilizer
- 16 g (1.5 tbsp) vanilla sugar
- 100 g (3.5 oz) dark chocolate
- 1 banana
Instructions
- For the dough, first mix wheat flour, sugar, salt, and unsweetened cocoa powder in a large bowl. Add the cold vegan butter in pieces and knead with cold hands until a smooth dough forms. Then let it rest in the fridge for approx. 1 hour.
Tip: Work the ingredients for a few minutes first and don't add water right away. Only if the dough really stays too dry and doesn't come together, add a bit of cold water.
For the cream, whip plant-based whipping cream with whipping cream stabilizer and vanilla sugar until stiff. Chop dark chocolate and gently fold in. Keep the whipped cream in the fridge until ready to use.
Preheat the oven to 180 °C / 355 °F (convection heat). Roll out the chilled dough on a work surface dusted with unsweetened cocoa powder and cut out 20 circles (diameter 4 centimeters / 1.6 inches). Place the cookies on a baking sheet lined with parchment paper. Roll out the rest of the dough as one large piece that's as thick as the cookies. The shape doesn't matter here because the dough will be crumbled after baking. Place the dough piece next to the cookies on the baking sheet. Then bake for approx. 10 minutes and let cool completely.
After baking, finely crumble the large piece of dough and set aside. Slice the banana. Place a banana slice on each cookie circle. Spread the chilled cream like a small dome over it, smooth it out, and cover with the cookie crumbs.
