Vegan Lavender Chocolate Chip Cream Pies

Think the Little Debbie snack you grew up eating, but with a grown-up twist. These cookies hit all the nostalgic notes....but they're infused with port wine! Yaassss.

vegan lavender chocolate chip cream pie

My dear Grandma Millie has sadly passed away this week, so I celebrate all her 99 years on this earth with all her favorite things: love for Springtime, lavender, a sip of port, and chocolate. That woman was a chocoholic! 
Towards the end of her life she couldn't finish a whole Chocolypse cookie in one sitting, but don't dare mess with it. She would have us save it for later. Not a crumb left behind the next day.

Vegan lavender chocolate chip cream pies

I paired up these cookies with a creamy, pillowy buttercream with the perfect touch of port. The sweet tang pairs up deliciously with the floral notes and deep chocolate flavor.

vegan lavender chocolate chip cream pies
Wish I could have enjoyed these with you, Grandma Millie.


Makes 6 Cream Pies

1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
3 TABLESPOONS- Filtered water
1 TABLESPOON- Dried Lavender Buds

Vanilla-Port Buttercream
1/2 CUP (1 stick)- Plant butter (I used Trader Joe's Vegan Buttery Spread) 
1/2 CUP - Organic Powdered Sugar (maybe more depending on how sweet you like it)
1 TABLESPOON & 2 TEASPOONS- Port Wine (I used a bottle-aged Vintage Port from Premium Port Wines that is vegan)
1 TEASPOONS- Vanilla Extract


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging and find the one labeled #1 (Almond butter mix). Spoon out contents of pouch into a medium size mixing bowl.
  2. Add 3 tablespoons of filtered water and whisk until slightly thickened. About 30 seconds. 
  3. Stir in Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  4. Roll dough into 10-12 balls, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
  5. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
  6. While cookies are cooling on the baking sheet, make the buttercream.
  7. For the buttercream: place softened butter in mixer with the whisk attachment. Beat the butter until fluffy. Add the rest of the buttercream ingredients and continue to beat in mixer until evenly incorporated, about 5 minutes. (You'll need to scrape down the sides of the mixer and whisk attachment a couple times.) Set aside.
  8. To assemble: Dollop a couple spoonfuls of the cream on one cookie and sandwich with another.
  9. Enjoy!


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