Step 1

Cream the butter. Add the diced butter and sugar to a stand mixer fitted with the flat beater attachment. Cream the butter with the sugar on medium speed for about 2 minutes or until fully combined.

Step 2

Add the cocoa powders. Next, add both types of cocoa powder, baking powder, and salt. Cream for another 20-30 seconds.

Step 3

Add the flour. Add the flour, almond milk, and vanilla extract. Knead for another 30 seconds. At this point, the dough should have the texture of cookie dough.

Step 4

Flatten. Transfer the dough to a piece of parchment paper. Top with another layer of parchment paper and flatten the dough into a 1/8-inch (3-4mm) thickness using a rolling pin. Try to make the dough as even as possible.

Step 5

Chill. Place the flattened dough on a baking sheet or flat plate and chill it in the refrigerator for about 2 hours. You can speed up this process by freezing it for about 20 minutes.

Step 6

Preheat the oven to 325 °F (160°C).

Step 7

Cut out cookies. Using a 2-inch cookie cutter, cut out cookies and place them on a baking sheet lined with parchment paper. There is no need to leave much space between each as they will not spread much.

Step 8

Bake. Bake the cookies for about 11 minutes. After removing the cookies from the oven, let them cool completely before garnishing them with the vanilla filling.

Step 9

Prepare the vanilla cream. Add the room-temperature coconut oil (it should be soft, not melted), powdered sugar, and vanilla extract to a stand mixer fitted with the flat beater attachment. Cream the coconut oil for 15-20 seconds or until it is fully combined with the sugar. Note: If the filling appears too dry, add more coconut oil.

Step 10

Fill the cookies. Scoop out about 1 teaspoon of the vanilla cream. Shape it into a ball and slightly flatten it into a disc in your hand. Place the disc of vanilla cream on a chocolate cookie and carefully press it onto it. Finally, top with another cookie and slightly press it onto the cream to create a sandwich cookie. Repeat with the remaining cookies and filling, and enjoy!

Step 11

You can keep the cookies for up to 10 days in an airtight container at room temperature.