These vegan and gluten free chocolate sandwich cookies are so delicious and a perfect allergy friendly alternative to oreos! Chocolate cookies are filled with dairy free frosting making a perfect nostalgic treat. Grab a few and enjoy with a cold glass of milk.
When I was deciding what recipes to share in my 31 Day series, I thought about what foods and treats I loved when I was little. Oreos immediately popped into my mind, as that was probably my favorite store bought cookie.
I decided to make vegan and gluten free chocolate sandwich cookies, and although they do not taste exactly like oreos, they are really, really, really good. Just ask my boys! They love these cookies.
This is a fun cookie recipe to make with your family. Kids love rolling out the dough and helping to cut out the cookies.
- vegan buttery spread
- organic cane sugar
- brown sugar
- unsweetened applesauce
- gluten free flour blend
- cocoa powder
- powdered sugar
- non-dairy milk
Step by Step Instructions
- Mix up the chocolate cookie dough.
2. Divide the chocolate dough into two parts, and pat it into two discs. Wrap in plastic wrap and chill in the refrigerator for
3. Roll out the chilled dough, and use a round cookie cutter to cut out the cookies.
4. Bake at 350 degrees F for about 11-13 minutes. Allow the cookies to chill on the cookie sheet before moving them.
5. Mix up the vanilla frosting. Spread frosting on every other cookie.
6. Place one cookie on top of another. Enjoy!
Tips for Success
- I used a two-inch round cookie cutter. You could use a slightly smaller or larger one if you wish. A biscuit cutter would also work! If you want to make a different shape, go ahead and do that – hearts would be fun for Valentine’s day.
- Line the cookie sheets with parchment paper. Parchment paper helps prevent the cookies from sticking.
- Coat the rolling pin with cocoa powder to keep the dough from sticking to the rolling pin. You could use flour, but the cocoa powder will help the cookies stay nice and dark.
If you chill the dough, and then work quickly to roll it out while it’s still cool, the cookies should not spread too much during baking.
You can use beet puree or prune puree instead of applesauce if you like.
- You can fill these with chocolate buttercream instead of vanilla.
- If you like chocolate mint, try adding a few drops of peppermint extract to the cookie dough as well as the vanilla filling.
- You could also add some vanilla bean paste to the filling if you like.
More Gluten Free Cookie Recipes
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Vegan and Gluten Free Chocolate Sandwich Cookies.
For the cookies:
Make the cookie dough:
- Beat vegan buttery spread and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
- Combine gluten free flour, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
- Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Place 1 portion of dough on a lightly floured surface, and roll to ¼-inch thickness. Make sure your rolling pin is coated with GF flour. If you haven’t tried to roll GF dough before, it can be sticky! Flouring the surface and the pin help make it easier.
- Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet. Leave about 1.5 inches between cookies.
- Bake at 350 degrees F for 11-13 minutes for 2 inch cookies. Keep an eye on them, since the dough is dark, it’s hard to tell when they are done! Don’t let them burn! Let them cool for a few minutes on the cookie sheet, then transfer to wire racks.
Make the filling:
- With a hand mixer, mix the butter and non-dairy milk. Add the confectioner’s sugar a ½ cup at a time, mixing until smooth.
- The filling should be thick but spreadable. You may not need all of the confectioner’s sugar. (The filling does indeed taste exactly like oreo filling. Yay!)
- Once the cookies are completely cool, frost one cookie and then top with another cookie and press together. These should be stored in the refrigerator due to the non-dairy milk in the filling.
If you could recreate a store bought cookie to fit your nutritional needs, what one would it be?