Light, buttery, and crisp, these Brussels cookies are filled with dark chocolate for a truly elegant treat. These cookies are just like the store bought treat you remember!
Sometimes I’ll think of a treat that I had when I was younger, and wish that my sons could try it. Treats like thin mints, samoa cookies, and other store bought desserts often come to mind.
The other day I was thinking about the packaged cookies I used to enjoy, and Brussels cookies came to mind. I loved those little crispy, chocolatey treats – they were perfect with a cup of tea.
And as I thought about it, I realized that I could probably make an allergy friendly version of Brussels cookies without too much trouble! So I did, and wow, these were a big hit at my house.
They are crisp, buttery, and have the perfect amount of chocolate filling. I hope you love these as much as we do.
Ingredient Notes
- Gluten Free Flour Blend – Once again, Namaste Perfect Flour Blend worked very well for these cookies! I was very happy with the texture and flavor – it was crisp and delicious.
- Certified Gluten Free Oats – There are a lot of different brands of certified gluten free oats, but we like to use GF Harvest Oats, which are processed in an allergy friendly facility.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread is our favorite option for baking, but I think the Earth Balance Baking Sticks would also work well.
- Corn Syrup – Corn syrup helps with the lacy, crispy texture of these cookies.
- Sugar – You will want to use organic cane sugar or regular granulated sugar for this recipe, not brown sugar or coconut sugar.
- Dairy Free Chocolate Chips – There are a few options for dairy free chocolate chips. Enjoy Life, PASCHA Chocolate, or Nestle Allergy Free Morsels would all be good options.
Step by Step Instructions
- Put the dry ingredients in a bowl and whisk together.
- Add the melted vegan buttery spread, corn syrup, and applesauce, and stir together.
- Place teaspoonfuls of the dough on a cookie sheet lined with parchment paper.
- Bake at 375 degrees F for about 9 minutes, until the edges of the cookies are golden brown. Allow the cookies to cool for about 15 minutes.
- Melt the dairy free chocolate chips in a microwave safe bowl.
- Spread some melted chocolate on the underside of half of the cookies, and top with the other cookies to make sandwiches.
- Put the cookies in the refrigerator so that the chocolate can firm up. Enjoy!
Top Tip
Parchment paper is very necessary for this recipe – these fragile cookies might stick to the baking sheet without it!
Storage
Store cookies in an airtight container. They should stay fresh for about 5 days.
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Recipe
Homemade Brussels Cookies (Gluten Free, Vegan).
Ingredients
- ⅔ cup gluten free flour blend
- ½ cup gluten free oat flour
- ½ cup organic cane sugar
- ¼ teaspoon baking powder
- 7 Tablespoons vegan buttery spread melted
- 2 Tablespoons unsweetened applesauce
- 2 Tablespoons light corn syrup
- 1 cup dairy free dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Place the gluten free flour blend, oat flour, sugar, and baking powder in a mixing bowl. Whisk together to combine.
- Add the melted vegan buttery spread, unsweetened applesauce, and corn syrup, and stir to combine.
- Place teaspoonfuls of the dough onto the parchment paper lined cookie sheets. Leave about two inches in between the cookies, because they will spread during baking.
- Bake at 375 degrees F for about 9 minutes, until the edges are golden brown.
- Allow the cookies to cool for at least 15 minutes.
- Put the dairy free chocolate chips in a microwave safe bowl and microwave them for one minute. Stir, then microwave in 15 second intervals, stirring in between, until they are smooth and melted.
- Spread a little chocolate on the underside of half of the cookies. Top with the other half of the cookies to make sandwiches.
- Place the completed cookies in the refrigerator for about 15 minutes so that the chocolate firms up. Enjoy!
jacquie
my mouth is drooling these look so good! is there a substitute for the corn syrup? that isn’t something that i normally use so don’t have any.
thanks.
Kelly Roenicke
I would try brown rice syrup if you can’t do corn syrup.
D
These cookies are just like the kind you buy!