Gluten Free Chocolate Sandwich Cookies Recipe
Level: Easy
Yield: 18 to 24 sandwich cookies
Nutritional Analysis Per Serving
Serving Size: 1 of 28 servings
Calories: 316
Total Fat: 19 g
Saturated Fat: 12 g
Carbohydrates: 40 g
Dietary Fiber: 5 g
Sugar: 32 g
Protein: 4 g
Cholesterol: 63 mg
Sodium: 129 mg
Total: 13 hr 40 min Active: 40 min
Ingredients
Chocolate Ganache:
- 1/4 cup heavy cream
- 2/3 cup icing sugar
- 9 ounces white chocolate
Cookie Dough:
- 2 cups unsalted butter
- 3 cups sugar
- 4 cups gluten-free high quality cocoa
- 2 tablespoons gluten-free vanilla extract
- 5 teaspoons gluten-free baking powder
- 4 teaspoons gluten-free ground cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup icing sugar
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Instructions
- For the ganache: Warm the cream in a saucepan, making sure not to let it boil. Stir in the icing sugar until it dissolves. Take the pan off the heat and add the white chocolate, mixing until fully melted and smooth. Chill the ganache overnight.
For the cookie dough: Preheat the oven to 375 degrees F. Using an electric mixer, beat the sugar and butter together on low speed. Gradually add the cocoa, vanilla, baking powder, cinnamon, salt, and eggs, mixing until well combined. - Shape the dough into 1-inch balls, then roll each ball in icing sugar. Bake in batches for 13 minutes. If the dough feels too soft and the cookies are spreading too much, chill the remaining dough until it firms up.
- Allow the cookies to cool completely, then place about 1 tablespoon of chocolate ganache onto half of the cookies. Top each with another cookie to form sandwiches and serve.
Note: If your cocoa is clumpy, sift it before adding to the dough.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Molly's Eats
