Friday, April 30, 2010

Chocolate Sandwich Cookies

These classic cream-filled chocolate sandwich cookies will bring back all the happiness of childhood. My kids love these – and so do I!

1/2 cup GF oat flour, or brown rice flour, or teff flour, or millet flour
1/2 cup tapioca starch, or cornstarch, or potato starch
1/4 cup Gluten-free-Gluten® (GfG®)
3/4 cup soy-free cocoa powder
2 teaspoons egg replacer powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons virgin coconut oil
2 tablespoons palm shortening
1 cup light brown sugar
2 tablespoons water

Cream Filling
4 tablespoons coconut butter, melted and strained
1-1/2 cups powdered sugar
1/4 cup cane sugar
2 teaspoons GF vanilla extract
  1. In an airtight container combine GF oat flour, tapioca starch, GfG®, cocoa powder, egg replacer powder, baking soda, and sea salt; place on lid; shake vigorously to combine; set aside.
  2. In large mixing bowl beat together coconut oil and palm shortening until smooth and creamy; add light brown sugar and water; beat until light and fluffy.
  3. Add dry mix into wet; stir to form stiff dough; turn dough out onto parchment paper; flatten into large 1/4”-disc; wrap in parchment; refrigerate 15 minutes.
  4. Place baking rack in first position; preheat oven to 350°F.
  5. Remove dough from refrigerator; roll to 1/8”-thickness; using cookie cutter of choice, punch out even number of cookies; place cookies on parchment-lined baking sheet.
  6. Place baking sheet in preheated 350°F oven; bake 9 minutes.
  7. Remove baking sheet to wire rack; cool cookies on sheet 10 minutes; remove cookies to wire rack; cool completely.
  8. Meanwhile in large mixing bowl combine melted and strained coconut butter, powdered sugar, cane sugar, and vanilla extract; beat until light and creamy.
  9. Place filling on one cookie, press on second cookie to create sandwich cookie.

Serve immediately, or store in airtight container at room temperature up to 5 days.

Servings: 15 cookies
Preheat: 350°F
Prep Time: 25 min
Cooking Time: 9 min


To replace GfG®: omit GfG®; increase GF oat flour by 2 tablespoons; increase tapioca starch by 2 tablespoons; add 2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum.

To use egg: omit egg replacer powder; omit water; beat 1 egg and incorporate during step 2.

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