These gluten free chocolate sandwich cookies are like an Oreo cookie except free of the top 8 allergens!
When my wheat allergic son was little, it seemed like everyone was eating Oreos. While there are some allergy friendly sandwich cookies that you can buy at the store, we have found that they have advisory statements ("may contain egg") that made us nervous.
Enter these chocolate sandwich cookies! Sure, these take more effort than just buying a package at the store but they're worth it (just ask my kids!) 🙂
Allergy Friendly ingredients
I use a few allergy friendly ingredients to make these cookies.
All-purpose gluten free flour - Choose whichever all purpose gluten free flour you like. I like Bob's Red Mill 1 to 1 baking flour but used to mix my own, too.
Flax "egg" - Ground flaxseed mixed with warm water makes up a flax "egg" for this recipe.
Dairy free margarine - I like to use Earth Balance Buttery Spread which comes in a dairy free variety as well as a dairy AND soy variety. You can use whatever margarine is safe for you.
How to make sandwich cookies
This a pretty standard cookie recipe. Start with creaming together the margarine and sugar, then mix in the flax "egg" and vanilla.
Next combine the flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl. Add gradually while mixing. Refrigerate the dough for an hour or two so it is nice and firm.
To roll out the cookies, find a large surface such as a large cutting board or clean countertop. Sprinkle gluten free flour over the surface and on your rolling pin. Take half of the cookie dough and knead it a little so it is pliable. Place it on the surface and roll out to about ¼ inch thick (visualize the thickness of an Oreo).
Next, use a 1-½ inch round cookie cutter to cut the cookies. If you don't have a cookie cutter, you can measure ½ tablespoon of dough, roll it into a ball, and then press down with a flat bottomed glass or jar that has been coated with flour.
I have also used a ring for a pint-sized canning jar as a cookie-cutter. This makes a larger cookie but works well. You can use any shape and size you like!
You could play around with different filling flavours and colours. One Christmas, I added green food colouring and mint extract to the filling. You could also make it pink for valentine's day, or orange for Halloween!
I sometimes take a shortcut and use ready made frosting (Pillsbury works for us) but other times I make this dairy free buttercream frosting. Cut that recipe in half and you will have enough frosting to make 50 sandwiches.
I hope you enjoy these cookies!
More cookie recipes
📖 Recipe
Gluten Free Sandwich Cookies
Equipment
- Stand mixer or hand mixer
- Cookie cutters
Ingredients
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- ½ cup "safe" margarine softened
- ½ teaspoon pure vanilla extract
- 1-½ cups granulated sugar
- 1-½ cups all-purpose gluten free flour plus more for rolling out cookies
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
To Make Dough:
- In a small bowl, mix the flax seed meal and water together; let stand for a few minutes until thickened. Add the margarine and flaxseed mixture to a mixing bowl. Cream together on medium speed. Add the vanilla and sugar and beat for a minute. In a separate bowl, mix together the flour, cocoa powder, salt, baking soda, and baking powder. Gradually add the flour mixture to the margarine mixture and mix well, scraping sides occasionally. Form the dough into a ball and cover in the mixing bowl; chill in the refrigerator for 1-2 hours.
- Preheat oven to 325° F. Divide dough in half. On a floured surface, roll dough to ¼" thickness (you will need to flour your rolling pin to prevent sticking as well). Using a cookie cutter, cut out shapes and place on the baking sheet. Gather scraps, flour surface again and continue to roll out dough until all is used. If dough becomes too soft, return to the refrigerator to firm.
- Bake cookies in 325° oven for 10-12 minutes. Remove from the oven and place on a cooling rack or paper towels to cool.
Fill the cookie sandwiches with frosting
- Frost the bottom half of a cookie with safe frosting (see post for link to a recipe) and place another cookie on top. Continue until all of the cookies have been made into sandwiches.
- Place in an airtight container and keep in the refrigerator for 2-3 days or freeze for up to 3 months.
Notes
Did you try this recipe?
Please rate it and comment below! And don't forget to take a photo, tag @eatingwithfoodallergies and hashtag it #eatingwithfoodallergies on Instagram so we can see it!
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