These sandwich cookies combine the richness of soft, brownie-like chocolate biscuits with a smooth, lightly sweet white chocolate cream filling.
The cookies are made with dark chocolate, creating a deep, intense flavour and a soft, slightly fudgy texture. Lightly crisp on the outside and tender inside, they provide the perfect contrast to the creamy filling.
The white chocolate cream is made by combining melted white chocolate with plant-based cream cheese, resulting in a smooth, balanced filling that is both rich and light. Once chilled, it becomes perfectly spreadable, holding its shape between the biscuit layers.
When assembled, the cookies soften slightly, creating a delicate balance between texture and flavour. The result is an elegant, well-rounded dessert that feels both indulgent and refined.
When prepared as described, this recipe is gluten-free and sugar-free, offering a more balanced alternative to traditional sandwich cookies.
About the ingredients used in this recipe
Dark Chocolate (85%)
Dark chocolate with a high cocoa content, such as 85%, offers a rich, intense flavour with significantly less sugar than standard chocolate.
Compared to typical milk chocolate, which often contains around 45–55 g sugar per 100 g, 85% dark chocolate usually contains approximately 10–15 g sugar per 100 g. This makes it a more balanced option when aiming to reduce overall sugar intake.
Its higher cocoa content also provides a deeper chocolate flavour, meaning smaller amounts are often enough to achieve a satisfying result in recipes.
In baking, it melts smoothly and works particularly well in creams, fillings and chocolate-based desserts.
When needed, choose a gluten-free and dairy-free option — most high-percentage dark chocolates are naturally free from these, but it is always worth checking the label.
Doves Farm Freee White Bread Flour Blend
This gluten-free flour blend is made specifically for baking breads and yeast doughs. It creates a light, soft texture and works particularly well in recipes that need structure, such as rolls or enriched doughs. Being a certified gluten-free product, it is suitable for gluten-free baking.
Coconut Oil
Coconut oil is a dairy-free fat widely used in baking to add moisture and a soft, tender texture.
It has a relatively neutral flavour when refined, making it suitable for a wide range of recipes without overpowering other ingredients. In its unrefined form, it offers a mild coconut note, which can complement certain bakes.
Coconut oil melts easily and integrates smoothly into batters and doughs, helping to create a consistent texture. It is often used as a plant-based alternative to butter in dairy-free recipes.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
Plant-Based Cream Cheese
Plant-based cream cheese provides a smooth, creamy texture and a mild, slightly tangy flavour, making it a versatile ingredient in both sweet and savoury recipes.
In our recipes, we use Violife Creamy, which blends easily and creates a stable, well-balanced consistency in creams and fillings. It works particularly well when combined with melted chocolate, helping to create a smooth, spreadable texture.
As a dairy-free alternative, it allows for rich, creamy results without the use of traditional cream cheese.
White Chocolate
In this recipe, we use a homemade white chocolate to maintain a clean ingredient profile and avoid added sugar.
A store-bought gluten-free and dairy-free white chocolate can also be used as an alternative. However, depending on the product, this may increase the overall sugar content of the final recipe.
For the white chocolate cream
- 120 g plant-based cream cheese
- 80 g homemade white chocolate
For the cookies
- 120 g dark chocolate (minimum 85%)
- 30 g coconut oil or plant-based butter
- 1 medium egg
- 25 g Eiravee Sweet Blend
- 90 g Doves Farm Freee White Bread Flour
- 1 heaped tsp baking powder
- a pinch of salt
- 1 tsp vanilla extract
Prepare the white chocolate cream
Melt the white chocolate gently over a pan of simmering water until smooth.
Allow to cool slightly, then mix with the plant-based cream cheese until fully combined and smooth.
If the cream is too soft, place it in the refrigerator for a short time until it reaches a spreadable consistency.
Melt the chocolate for the cookies
Melt the dark chocolate and coconut oil together either in the microwave or in a heatproof bowl set over a pan of gently simmering water.
Allow the mixture to cool to room temperature.
Prepare the dough
In a bowl, whisk the egg until slightly frothy.
Stir in the melted chocolate mixture, then add the sweetener, flour, baking powder, salt and vanilla. Mix until a smooth dough forms.
Chill
Cover the dough and place it in the freezer for 15–20 minutes to firm up, making it easier to shape.
Shape and bake
Preheat the oven to 180°C (conventional, top and bottom heat).
Divide the dough into approximately 25 g portions, shape into balls and place onto a baking tray lined with baking paper. Gently flatten each one with your palm.
Bake for 10–12 minutes, then allow to cool completely.
Assemble
Spread or pipe a portion of the white chocolate cream onto one biscuit and sandwich with another.
Allow the biscuits to cool fully before filling, otherwise the cream may soften.
If the cream firms up too much in the refrigerator, let it sit briefly at room temperature before using.
For best texture, chill the assembled biscuits slightly before serving.
The cookies will soften slightly over time as they absorb moisture from the filling.
Store in the refrigerator.
Nutritional values per piece
Energy (Kcal): 275.4
Fat: 22.2 g
Protein: 3.1 g
Carbohydrates: 14.9 g
of which sugars: 2.1 g
Fibre: 2.3 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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