Chocolate cookie sandwiches are filled with rich dairy free chocolate buttercream to make a delicious treat that's allergy friendly!
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.
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.
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. Line two cookie sheets with parchment paper.
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.
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.
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.
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.
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.
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.
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.