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Chocolate Sandwich Cookies |
Decadent might not be the first word that comes to mind when most people hear gluten-free and vegan, but it’s exactly the right word to describe Cara Reed’s first book, Decadent Gluten-Free Vegan Baking.
Cara is the creative ambassador behind Fork and Beans, and if you take a moment to check it out you’ll see exactly what I mean. These recipes don’t skimp on indulgent ingredients and over-the-top flavors. Just like what you’re going to find in her book.
When I first read over the recipe for the Chocolate Sandwich Cookies, I couldn’t believe how simple they sounded. And truly they were. This was one of those things I started at 9pm because, well, just because. And I didn’t regret doing it. They were done in a snap! I didn’t have all the ingredients to make Cara’s Gluten-Free All-Purpose Flour, but that was ok because she offers ratios for combining other flours to make your own.
For once in my life, I actually yielded more than the specified number of cookies per batch (why for once in my life? I have #cookiedoughproblems.) Then I realized I probably rolled my dough a bit thinner than the recipe specified. No worries. I baked the cookies a minute less and didn’t have any problems assembling them. Or eating them, for that matter.
So what’s next on my list? Tough call. The Classic Brownies look ridiculously fudgey. The Chocolate Ice Box Cake – made with crunchy chocolate chip cookies and chocolate whipped coconut cream – sounds even more appealing to me than the ice box cake I normally think of. And the Upside-Down Stick Pecan Biscuits are just begging to be ready on an upcoming cool fall morning. Anyone wanna help me narrow it down??
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Chocolate Sandwich Cookies
Yield: 12 cookies
A gluten-free, vegan spin on an irresistible classic.
Ingredients:
For the Cookies:
2½ cups gluten-free all purpose flour*
½ c/44g dark cocoa powder
6 Tbsp/90ml maple syrup
6 Tbsp/84g non-hydrogenated shortening
2 Tbsp/30ml nondairy milk
1 Tbsp/22g unsulphured molasses
1 tsp baking powder
1⁄2 tsp saltFor the Filling:
1¼ c/150g powdered sugar (I successfully substituted powdered erythritol)
3 Tbsp/42g non-hydrogenated shortening
1 Tbsp/15ml nondairy milk*Cara's All-Purpose Blend:
3 c/480g superfine brown rice flour
3 c/ 538g superfine sorghum flour
1 1/2 c / 288g potato starch
1 1/2 c / 288gm arrowroot powder
Scoop the flours into a measuring cup and level with a knife. Dump into a gallon plastic bag and shake vigorously to combine. Keep stored in an air tight container.Directions:
To make the cookies:
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.Mix everything but the filling ingredients together with a fork in a medium bowl
until dough begins to form. It might be a bit crumbly; simply place the dough on a
piece of parchment paper and gently knead until a smooth ball is formed. (Note: I placed all the ingredients in my stand mixer and mixed with the paddle attachment on low speed until a smooth dough formed.) Roll between 2 pieces of parchment until ¼ inch/6 mm. Cut into circles with 2-inch/5-
cm cookie cutter.Bake for 10 to 12 minutes. Allow to fully cool.
To make the filling:
With an electric mixer, combine all of the ingredients until cream becomes thick and
smooth (about 2 minutes).Using a spatula, scrape the cream into a plastic baggie. Make a small slit in one
corner and thickly distribute the ccream in a circular motion onto one cookie. Gently
sandwich another cookie on top.Decadent Gluten-Free Vegan Baking, by Cara Reed
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SaveDisclaimer: A copy of Decadent Gluten-Free Vegan Baking was provided for me to review. All opinions are my own.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Dana — August 22, 2014 @ 9:35 am
yesterday i baked vegan black bean brownies and vegan chocolate frosting (with avo and cauliflower)-so yum!
Star — October 15, 2016 @ 6:45 pm
at the end of the recpie you spelled cream ccream! Just a helpful hint!! I LOVE the recpie
Maggie — August 22, 2014 @ 11:38 am
This looks like such a beautiful book! Doesn’t it make you want to write one? I need to get my hands on a copy!
Steph — August 22, 2014 @ 11:57 am
Get out of town! I’m not a dessert person but this blog post left me wondering if I had all the ingredients in my pantry! 😛 xo
Millie | Add A Little — August 23, 2014 @ 3:48 am
Yum! These look amazing!
Terie Lane — August 23, 2014 @ 12:59 pm
This is a wonderful cookbook
Terie Lane — August 23, 2014 @ 1:00 pm
Received my copy yesterday and spent the afternoon just reading through it. Would like to win another copy to give as a present.
Kimma — August 23, 2014 @ 1:14 pm
yum! would love to get my hands on this book 🙂
Laurel — August 23, 2014 @ 3:50 pm
I’m looking forward to Cinnamon Raisin Bread, yes, ma’am! There are so many recipes out there from blogger samples/giveaways that I KNOW it’s wonderful.
sarah — August 23, 2014 @ 7:16 pm
I really love vegan cheesecake!
gaby — August 24, 2014 @ 2:29 pm
I love the veganized oatmeal creme pies! Any oatmeal cookie I can slather in PB is amazing 🙂
Alethia — August 26, 2014 @ 5:50 pm
Any desserts that don’t require a lot of sugar but still taste delicious
Janine — August 26, 2014 @ 6:02 pm
OMG!!! I have to try these. They cover all the foods that I can’t eat and what I love. Chocolate!!!
Trecia — August 26, 2014 @ 7:54 pm
Can’t wait to try the chocolate sandwich cookies! They look incredible. I’m still searching for a brownie recipe that has the same (or at least close to the same) consistency as brownies made with gluten/dairy/eggs.
Rochelle — August 26, 2014 @ 8:28 pm
They look so yummy!
Gina — August 26, 2014 @ 9:35 pm
Can’t wait to try out this cookbook as I am wanting to bake more vegan desserts!!
Amanda (Amethystjean) — August 26, 2014 @ 10:29 pm
These look amazing. Anything that comes out of Cara’s kitchen does (and fits my dietary restrictions) Thank you!
Amanda (Amethystjean) — August 26, 2014 @ 10:30 pm
Oh and I don’t really have a favourite…maybe thick and chewy chocolate chip cookies
Spencer @ Moo-Lolly-Bar — October 19, 2014 @ 5:02 pm
Now this sounds like my kind of book! I’ll have to try and get my hands on it.
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