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Chocolate espresso shortbread cookies with vanilla cream

Servings 10 cookies



  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 2 tsp instant espresso powder
  • 1/4 tsp salt
  • 80g dairy free butter
  • 1 tsp vanilla bean extract

Vanilla cream

  • 75g dairy free butter
  • 1/2 cup powdered sugar
  • 1-2 tbsp coocnut milk
  • 1 tsp vanilla bean extract
  • 1/4 tsp salt
  • 1 tsp pink pitaya powder (dissolved in 1 tsp water) i used @suncorefoods


  1. Preheat your oven to 175 celsius.
In a food processor combine the cookie ingredients and pulse to combined.
    Roll out the dough. Use a circle cookie cutter, cut out the cookies until you’ve used all the dough. Lay cookies on prepared baking sheets and bake for approximately 15 minutes. Let cool completely before assembling.

  2. To make the filling
    Place butter in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 2 mins.
Stop mixer and add the sifted powdered sugar, salt, vanilla bean extract and pink pitaya. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then mix on high speed until smooth. (Add more powdered sugar if the cream is too thin or another tablespoon of coconut milk if frosting is too thick) .

  3. Pipe the cream filling on the bottoms of half of the cookies; top with remaining cookies. Enjoy!