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Gluten-Free Chocolate Sandwich Cookies
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Prep Time:
25 minutes
Total Time:
1 hour 45 minutes
Elevated homemade version surpassing store-bought quality.
Ingredients:
  • 1 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1/2 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon xanthan gum
  • 1 cup packed brown sugar
  • 1/2 teaspoon gluten-free vanilla
  • 1 1/2 cups powdered sugar
  • 1 teaspoon gluten-free vanilla
  • 2 to 3 tablespoons whipping cream
Instructions:
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Combine the flour blend, cocoa powder, baking soda, baking powder, xanthan gum, and salt in a medium bowl; set aside.
  • In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla on medium speed for about 2 minutes until light and fluffy. Add eggs and beat briefly. Switch mixer to low speed and gradually mix in the flour blend until combined. Drop by teaspoonfuls onto a cookie sheet, leaving 2 inches of space between each cookie.
  • Bake for 8 to 10 minutes until the tops spring back when lightly touched. Allow to cool on the cookie sheet for 1 minute before transferring to a cooling rack. Let them cool completely for about 30 minutes.
  • In a large bowl, mix powdered sugar, butter, vanilla, and cream until smooth and spreadable. Spread 1 tablespoon of filling on the bottom of half the cookies, then top with the remaining cookies.

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