Questa ricetta è disponibile anche in italiano.
These vegan whipped cookies are perfect for any occasion. Once you’ve learned how to make this cookies you’ll never stop!
Have you ever tried whipped cookies?
Whipped cookies are very common in Italy, in fact you can easily find them in every “pasticceria” (bakery) and pretty much in every supermarket, typically in tinned cookies boxes.
They are made of a classic pastry, which is known with the name of “frolla montata” that translates into “whipped pastry”.
So easy to make they are also very versatile as this basic pastry can be flavoured or topped with pretty much anything you can think of.
One very traditional way to serve these cookies is to shape them into horseshoes and dip the ends in some melted dark chocolate. I used to go literally crazy for these kind of cookies when I was a child!
Unfortunately for us vegans, buying these cookies is not that simple (otherwise clearly labeled as SFV), as they contain both eggs and butter.
The version I’m about to present you today is of course dairy and egg free, and it also features two flavours of the same basic dough (plain and with cocoa) that are piped together to create these gorgeous marbled doughnut shaped cookies.
Let’s now see how to make these vegan whipped cookies, shall we?
The main dough is made from as little as 3 ingredients: flour, sugar and margarine.
To the main dough we can add flavourings as zests, vanilla and caramel, nuts (both grounded or in chunks), or chocolate (cocoa powder or chips). Alternatively we can just add some spreads on top of a plain dough cookie like jam, nut butters or chocolate, before baking it.
As you can see the possibilities are literally limitless!
I will share more ideas and way to use this dough soon on this blog, so you might want to subscribe to the newsletter to stick around and never miss a new recipe (to do so simply enter your e-mail address on the “follow blog via email” form section at the end of the post or on the side bar on your right)!
Let’s get started!
The whipping process begins with the margarine.
For best results we need to make sure the margarine is soft enough before start whipping it.
The best way to do so is to allow the margarine to soften up at room temperature for 30 minutes or 1 hour, depending on the temperature of your home and the time of the year you’re making these cookies.
Once the margarine has become soft, we can start whipping it with an electric whisk or into a dough maker until it becomes fluffy and smooth (this will take less than 5 minutes).
Sieve the icing sugar into the whipped margarine a bit at a time. In this step it is important that we keep whisking the mixture for all the time.
Next, it’s time for us to add the vanilla extract or powder, followed by the sifted flour, that we will be whisking into the mixture once again a spoonful at a time.
As a result your plain dough should look like this:
To make these marbled vegan whipped cookies we now need to divide the mixture in two.
One half of the dough will remain plain, and in the other half we are going to stir into some cocoa powder.
The dough with the cocoa should hold the amount of cocoa nicely, however, if you think the dough seems too dry, add a few drops of plantbased milk (do not exceed as it will compromise – and possibly ruin – the final result!). This depens on the ingredients that you are using as some flours or cocoa powders may require more hydration compared to others.
Now that our two doughs are ready, we need to transfer them into a piping bag. To achieve the marbled effect the two doughs must be next to each other, that means that they must be placed perpendicularly into the bag. To do so I recommend you to place the piping bag with the selected nozzle (I’ve used this large star nozzle) on a flat surface (table or chopping board) and scoop one mixture on the bottom (so it fills only one side of the bag) and the other one on top of it, so that when it comes to piping the dough out, the two colours will come out merged.
Next, allign a sheet of baking paper onto a tray and start piping on it the cookies.
This amount of dough will allow you to form 16 cookies of 2 inches diameter.
Place the tray with the cookies in the fridge for half an hour to 1 hour. This will avoid the cookies to lose their shape or to break apart during baking.
Preheat the oven at 180°C (356°F) for 10 minutes.
Remove the tray from the refrigerator and bake the cookies for 10-12 minutes, until slighly golden.
Note: they will still be a bit soft once after this time, make sure not to overbake them as they will became harder once cooled down.
Enjoy the cookies for breakfast or with a cup of tea.
These whipped cookies can be stored up to one week into tin boxes.
Did you like this recipe? Make sure you leave me a comment on the section below or tag me on Instagram or Facebook (@avegtastefromatoz or #aVegTasteFromAtoZ ) if you make it!
Are you perhaps in the mood for more cookies? Then you must try my grandma recipe of her fantastic Greek Style cookies!
Vegan Whipped Cookies Recipe
225 gr Plain Flour
150 gr Margarine
75 gr Icing Sugar
1-1/2 tbsp Cocoa Powder
1 tsp Vanilla Extract
1. Whip the margarine previously kept at room temperature until fluffy and smooth (2-3 minutes).
2. Sieve into the icing sugar a bit at a time mixing all the time with an electric whisk.
3. Also add vanilla extract and sifted flour, a spoonful at a time.
4. Transfer half of the mixture into a piping bag making sure it stays to a side.
5. Add cocoa powder to the remaining dough and incorporate it into the mixture gently.
6. Transfer the cocoa mixture to the other side of the piping bag and push both doughs down to the cap.
7. Pipe 16 round circles of dough onto a tray covered in baking sheet. Put the tray in the refrigerator for at least half an hour.
8. Preheat the oven at 180°C (356°F) and bake the cookies for 10-12 minutes. Allow the cookies to cool completely before eating.
Vegan Whipped Cookies
- 225 g (1.8 cups) Plain Flour
- 150 g (5.3 oz) Margarine
- 75 g (2.7 oz) Icing Sugar
- 1-1/2 tbsp (1.5 tbsp) Cocoa Powder
- 1 tsp Vanilla Extract
- Whip the margarine previously kept at room temperature until fluffy and smooth (2-3 minutes).
- Sieve into the icing sugar a bit at a time mixing all the time with an electric whisk.
- Also add vanilla extract and sifted flour, a spoonful at a time.
- Transfer half of the mixtrure into a piping bag making sure it stays to a side.
- Add cocoa powder to the remaining dough and incorporate it into the mixture gently.
- Transfer the cocoa mixure to the other side of the piping bag and push both doughs down to the cap.
- Pipe 16 round circles of dough onto a tray covered in baking sheet. Put the tray in the refrigerator for at least half an hour.
- Preheat the oven at 180°C (356°F) and bake the cookies for 10-12 minutes. Allow the cookies to cool completely before eating.