Doppelkekse Recipe

By The Vegan Allrounder

🔪Prep Time: 80 minutes

👩‍🍳Cook Time: 15 minutes


For the cookies:

200g Flour

100g Rolled Oats

20g Shredded Walnuts

110g Vegan Butter

4-5tbsp Date Purée or Agave Nectar

Vanilla Extract

1tsp baking powder

For the filling:

60ml Coconut Cream

110g Chopped Chocolate

1-2tbsp Cocoa Powder


1To make the cookies combine all ingredients in a bowl and use your hands until it turns out slightly crumbly.

2Now add in 50-60ml of cold water to the mixture and knead well until a non-sticky shortcrust pastry forms, cover the pastry in plastic wrap or put in a bowl and let it rest for about 40min in the fridge.

3Pre-heat the oven to 350F°/ 175C°, roll out your pastry, cut out fairly thin cookies, place them on a lined backing tray and bake until golden brown for about 10-13min.

4Take out of the oven and let them cool down completely before moving on with the next step.

5For the basic chocolate filling heat the coconut cream in a saucepan until it’s slightly boiling then pour over the chopped chocolate and let it rest for up to 5 minutes.

6Now stir until the chocolate is fully dissolved and for a little extra cocoa flavour add in the cocoa powder. Whisk until combined.

7Let the mixture cool down slightly until it starts to thicken. Now you can go ahead and fill your cookies with the chocolate filling.

8I refrigerated them for 30min after filling them, but you can also let them rest in the fridge for a little longer so the filling solidifies completely.

9And that's it, now you’re done and ready to enjoy your own "Doppelkeks" cookies!

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