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gluten free vegan chocolate sandwich cookies

February 6, 2013 by Sarah 3 Comments

There are many treats that bring you back to your childhood.  The ones you got so excited to see in your school lunch.  I think we can all agree that one of the top fave treats for little kids…Oreo cookies!  Two chocolate cookies, sandwiched together.  Don’t forget about the creamy filling!  A big stack of Oreo cookies and a cold glass of milk.  Perfection.

I decided it was time to come up with a recipe for gluten free Oreo cookies.  How hard could it be?  All I needed was a simple, lightly sweetened chocolate cookie.  I was going for a cookie with the same flavor, but more of a soft texture in the center.  These gluten free and vegan chocolate sandwich cookies are just what I had in mind!  They are pretty cute too.  Bite size and in my opinion, WAY better than the original chocolate sandwich cookie!

gluten free vegan chocolate sandwich cookies

makes 28-30 cookie sandwiches

  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup organic brown sugar
  • 1/3 cup organic cane sugar
  • 1/2 cup sunflower seed oil
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1 teaspoon pure vanilla extract

creamy filling

  • 1 1/2 cups organic powdered sugar
  • 3 tablespoons organic non-hydrogenated shortening
  • 1-2 tablespoons So Delicious french Vanilla coffee creamer*

Sift together flour blend, cocoa powder, baking soda, and salt.  Set aside.  In large mixing bowl, combine brown sugar, cane sugar, and oil.  Beat for 2 minutes until creamy.  Mix in the coconut milk and vanilla extract.  Add the flour mixture and stir until combined.  Refrigerate dough for 1 hour, to make it easier to work with.

Preheat oven to 350 degrees.  Line large baking sheet with parchment paper.  Take heaping teaspoon-size scoops of dough and roll into balls.  Place on prepared cookie sheet.  Flatten dough with bottom of glass or fingers to make a small circle (cookies won’t spread much).  Bake for 8-10 minutes or until cooked through.  Allow to cool on cookie sheet for 2 minutes before placing on cooling rack.  Repeat with remaining cookie dough.

While cookies cool, prepare the cream filling.  Beat together the powdered sugar, shortening and 1 tablespoon creamer until smooth.  Add an additional tablespoon of creamer if needed.  Place filling in pastry bag and pipe onto center of half of the cookies (about a teaspoon).  Top each one with an additional cookie and lightly press.  Store finished cookie sandwiches in airtight container.

*You can also use the unsweetened coconut milk with 1/2 teaspoon pure vanilla extract.

Filed Under: cookies Tagged With: cookies, desserts, gluten free, vegan

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Comments

  1. Cara says

    May 12, 2013 at 1:07 am

    Sarah……..you don't understand!!! THANK YOU!!! Your recipes have all (so far) turned out perfect. No fuss. Making this change to an allergen free diet so much easier. And I had the love for the coconut coffee creamer before I ever found your website. I think we may've been separated at birth…keep them coming!!!

    Reply
    • sarahbakesgfree@gmail.com says

      May 27, 2013 at 1:01 am

      Cara, your comment is my favorite! I'm so glad you have been enjoying my blog and recipes. You are too sweet and I look forward to sharing more gluten free recipes with my fabulous readers, like you!

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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