These double chocolate sandwich cookies are the perfect easy cookie recipe for the holiday season! Tender chocolate cookies are filled with rich chocolate buttercream for a delicious gluten free and vegan treat. A dusting of sugar on top looks like snow!
Time for another cookie recipe! Because ’tis the season for baking, right?
I love to bake during December, and I like to have a wide variety of recipes to choose from. Sometimes you may feel limited by food allergies, but with so many gluten free, top 8 allergen free holiday cookie recipes, you really don’t need to feel left out or limited by allergies.
Double chocolate sandwich cookies are a fun treat to make during the holidays or at any time of year, really. I like to add a dusting of powdered sugar to the top of these to make them look snow covered and festive, but that’s optional.
If you’re trying to get ahead of the game this month, this chocolate cookie dough is something that you can easily make in advance. Make it now, and freeze it, then just thaw it out when you’re ready to make these cookies.
What gluten free flour blend works best for cut out cookies?
I find that Namaste Perfect Flour Blend works really well for cut out cookies. I use it for gluten free vegan sugar cookies, gluten free gingerbread men, as well as these sandwich cookies. It creates a nice dough, and the cookies hold their shape very well! You won’t have trouble with the cookies spreading during baking.
Other brands can work, too! Enjoy Life is another brand that is great for baking cookies.
Of course, if you are not gluten free, you can use regular flour in an equal amount, and that should work just fine.
Can I make these cookies with grain free flour?
I have not tried that, so I’m not sure. But with grain free flours, like almond or coconut, you usually need an egg to achieve the best texture. This recipe is vegan and egg free, so it probably isn’t a great idea to use grain free flour here.
How long can I store these double chocolate sandwich cookies?
You can make the dough ahead of time and freeze if for up to three months before baking.
Once the cookies are baked, store in an airtight container. They should stay fresh for about 5 days.
You can be creative with these cookies! Try these variations:
- use vanilla frosting instead of chocolate
- add some sunbutter to the chocolate filling
- roll the edges of the cookie sandwich in sprinkles
If you make these cookies, or any of my other recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you are cooking and baking!
Disclosure: This post contains affiliate links.
Double Chocolate Sandwich Cookies (Gluten Free, Vegan).
Chocolate cookie sandwiches are filled with rich dairy free chocolate buttercream to make a delicious treat that's allergy friendly!
Ingredients
For the cookies:
- 1 cup vegan buttery spread softened
- 1 cup organic cane sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 2 cups gluten free flour blend
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the filling:
- 5 Tablespoons vegan buttery spread
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 2 1/2 Tablespoons water
Instructions
Make the cookies:
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Place the vegan buttery spread and sugars in a mixing bowl and mix on high speed until fluffy. Add the applesauce, and mix until combined.
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Combine the gluten free flour, cocoa powder, and salt in a bowl and whisk with a fork. Add to the wet ingredients a little at a time, mixing on low speed until incorporated. The dough will be thick.
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Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
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Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
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Place one dough disk on a surface lightly dusted with cocoa powder, and roll to 1/4-inch thickness. Make sure your rolling pin is coated with cocoa powder as well. Using cocoa instead of flour will keep these chocolate cookies nice and dark.
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Cut out cookies with a two inch fluted cookie cutter or biscuit cutter. Carefully lift the rounds up with a thin spatula and transfer to the prepared cookie sheet. Leave about 1.5 inches between cookies.
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Bake at 350° for 11-13 minutes for 2 inch cookies. Allow cookies to cool for a few minutes on the cookie sheet, then transfer to wire racks.
Make the filling:
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Mix the butter and water using an electric mixer. Add the cocoa powder, and then the confectioner’s sugar a 1/2 cup at a time, mixing until smooth.
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The chocolate filling should be thick but spreadable. You may not need all of the powdered sugar. If the filling gets too thick, just add a little more water or vegan buttery spread.
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Once the cookies are completely cool, frost one cookie and then top with another cookie and press together. You can spread the frosting, or pipe it on, it's up to you. Dust the tops of the cookies with a little powdered sugar if desired.
Recipe Notes
You will get more or less cookies out of this recipe depending on the size of your cookie cutter.
This recipe makes about 24 two inch sandwich cookies. Nutrition facts are for one cookie.
Good article . The way how you explain this strategies. Is very professional.
Delicious recipe!