Serves 12
45 min
Chocolate Sandwich Cookies
Recipe GLPRea74c9ef1e1b80
Delightful gluten-free and dairy-free chocolate sandwich cookies featuring a tender cocoa cookie exterior and creamy filling. These indulgent treats are made with a blend of alternative flours and bound with maple syrup and molasses, creating a rich chocolate flavor that pairs perfectly with the smooth center. Ideal for a special dessert or treat.
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Ingredients
2½ cups Gluten-free all-purpose flour
3 cups Brown rice flour, superfine
3 cups Sorghum flour, superfine
1½ cups Arrowroot powder
1½ cups Potato starch
½ cup Dark cocoa powder
1 teaspoon Baking powder
1¼ cups Powdered sugar
6 tablespoons Maple syrup
1 tablespoon Unsulphured molasses
3 tablespoons Non-hydrogenated vegetable shortening
1 tablespoon Non-dairy milk
Directions
Preheat your oven to 325°F (170°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the gluten-free all-purpose flour, brown rice flour, sorghum flour, arrowroot powder, potato starch, cocoa powder, and baking powder. Stir with a fork to blend the dry ingredients evenly.
Add the maple syrup, molasses, vegetable shortening, and non-dairy milk to the dry mixture. Mix with a fork until the dough begins to come together; it may appear slightly crumbly at first. Transfer the mixture to a piece of parchment paper and gently knead by hand until a smooth, cohesive ball forms. (Alternatively, use an electric stand mixer with the paddle attachment on low speed until a smooth dough develops.)
Place the dough between two sheets of parchment paper and roll it out until it reaches approximately ¼ inch (6 mm) thickness.
Using a 2-inch (5-cm) round cookie cutter, cut the dough into individual circles. Arrange the circles on the prepared baking sheet.
Bake for 10 to 12 minutes, until the cookies are set and firm to the touch. Remove from the oven and allow the cookies to cool completely on the baking sheet before handling.
While the cookies cool, prepare the filling by combining the powdered sugar, vegetable shortening, and non-dairy milk in a bowl. Using an electric mixer, beat the mixture for approximately 2 minutes until it becomes thick, smooth, and creamy.
Transfer the filling to a piping bag or small plastic bag fitted with a small opening at one corner. Pipe the filling in a thick circular pattern onto the flat side of one cookie. Place another cookie flat-side down on top of the filling to create a sandwich. Repeat with the remaining cookies and filling.
