Gluten Free Chocolate Sandwich Cookies are soft, chewy, chocolate cookies with a layer of vanilla frosting sandwiched between them. These are made free of gluten, dairy, and refined sugar and are super simple! Spice them up with a little peppermint extract for a fun holiday twist!
Why you’ll love this recipe
- Made in one bowl.
- Super easy to throw together!
- Made with wholesome ingredients.
- Dairy, refined sugar, and gluten free.
- These cookies freeze well.
- Perfect for your holiday dessert table!
Ingredients to make chocolate sandwich cookies
- Almond flour
- Cream of tartart
- Coconut sugar
- Cacao powder: Or cocoa powder
- Coconut oil: Can sub grass-fed or vegan butter
- Baking essentials: vanilla extract, sea salt, baking soda
- Peppermint extract (optional)
For the frosting: You can either make your own or use a wholesome store-bought option. Here are the ingredients for a homemade version:
- Monk fruit powdered sugar: You can also use regular powdered sugar if not refined sugar-free!
How to make sandwich cookies
- First you’ll start by mixing together the cookie dough. Then you’ll drop it onto a lined baking sheet.
- Bake the cookies and let them cool.
- Next, you’ll make the frosting.
- Lastly, once the cookies are cooled, you’ll sandwich them together with some of the frosting.
FAQ’s
- Can you use store-bought frosting? Yes! I love the brand Miss Jones Organic vanilla frosting for a better-for-you option!
- Can you give these a holiday spin? Add a little peppermint extract to the cookies or the filing for more of a festive vibe!
- Can the dough be made ahead of time?
How to store leftover cookies
Store leftover cookies in an air-tight container for 4-5 days before transferring them to the freezer.
More recipes to try
- Snickerdoodle creme pies
- Vegan fudge stripe cookies
- Vegan sticky bun cookies
- Twix cookies
- Banana caramel cookies
Gluten Free Chocolate Sandwich Cookies (Paleo)
Gluten Free Chocolate Sandwich Cookies are soft, chewy, chocolate cookies with a layer of vanilla frosting sandwiched between them. These are made free of gluten, dairy, and refined sugar and are super simple! Spice them up with a little peppermint extract for a fun holiday twist!
Ingredients
Cookies
- 1 1/2 cups almond flour
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 1 1/2 tsp vanilla extract
- 1/3 cup coconut oil, ghee, or vegan butter melted
- 1 egg room temp
- good pinch sea salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
Frosting
- 1 1/4 cups powdered sugar *Monk fruit or regular
- 1/3 cup 1/3 cup vegan or regular cream cheese
- 1/3 cup vegan butter or regular butter
- 1/4 tsp vanilla extract
Instructions
- In a large bowl, combine all of the dry ingredients, whisking them together. Then mix in the remaining ingredients until dough forms.
- Allow the batter to rest at room temperature for an hour.
- When ready to bake, preheat the oven to 350F. Roll the dough into 1 tbsp or so balls & place them on a lined baking sheet. I like to very so lightly press them down a tad. Bake for 12-14 minutes, until the edges are firm to touch. Let cool completely (they firm a little as they cool).
Cream filling
- In a food processor or a large with with an electric mixer, cream together the butter and cream cheese. Then add in the vanilla, beating until everything is smooth. Then beat in the powdered sugar until fully combined. Refrigerate for 20-30 minutes before sandwiching the cookies.
You mention tapioca flour in the ingredient list but it is not in the recipe. How much do you add? Thanks! Look so good.
Whoops, so sorry! That was a typo! The recipe card is correct! <3