A classic sandwich cookie (aka homemade oreos) with a chocolate cream filling.
With all the desserts these past couple weeks you’d think I would be done with sweets. You might even think all the baking and cookie-making will soon run its course, and you’d perhaps venture a guess that I’d be happy to skip a few days. But you’d be wrong, because I’ve become quite singularly obsessed with the thought of these cookies.
Blame it on the holidays or just an intense chocolate craving, but these thin chocolate wafer sandwich cookies have been lingering in my thoughts. Not to mention that as the days get shorter and colder, retiring to the kitchen to fire up the oven sounds quite inviting, and I think we can all agree that homemade cookies make the best gifts.
With a pleasant proportion of cookie to chocolate, these will certainly be making a repeat appearance in my cookie tin this year. But if you’re like me, you hardly need an excuse to bake any time of the year.
Delicate and tender with an almost shortbread-like quality and creamy chocolate filling, this updated classic is a sweet comfort.
The tender, lightly sandy cookies roll and re-roll easily thanks to the lack of gluten, which means your little helpers can get their hands dirty too and get in on the cookie making fun. The minute sandy wafers are just barely sweet with the bittersweet taste of cocoa contrasting nicely with the milder and creamy chocolate filling.
Eat these dunked in the milk of your choice (coconut, almond and cashew are all wonderful here if you’re going the non-dairy route) or with a cup of coffee for an afternoon treat, or package them up for a thoughtful homemade gift.
What have you been baking lately?
Yields makes about 20 1-inch cookie sandwiches or 10 2-inch cookie sandwiches
A pair of delicate chocolate cookies stuffed with a creamy chocolate filling.
25 minPrep Time
12 minCook Time
37 minTotal Time
Save RecipeIngredients
- 6 Tablespoons (1/4 cup plus 2 TB)/ 45g coconut flour
- 6 Tablespoons (1/4 cup plus 2 TB)/ 48g arrowroot flour
- 6 Tablespoons (1/4 cup plus 2 TB)/ 30g natural cocoa powder
- ¼ cup/ 50g coconut sugar
- ¼ teaspoon baking soda
- 1/8th teaspoon sea salt or Himalayan salt
- 1/4 cup/ 60g coconut oil, melted (or butter for a non-vegan version)
- 1/2 teaspoon vanilla extract
- ¼ cup/60ml maple syrup (or raw honey for a non-vegan version)
- 2 Tablespoons /30g extra virgin unrefined coconut oil, melted
- 1/4 cup/20g natural cocoa powder
- 2 Tablespoons/ 16g arrowroot flour
- A pinch of 1/8 th sea salt or Himalayan salt
Instructions
- In a medium bowl, beat together the maple syrup and melted coconut oil until well combined.
- Sift together the cocoa powder, arrowroot and a pinch of salt and whisk vigorously into the maple syrup and oil mixture until creamy.
- Set aside while making the cookies to firm. (The filling will firm as it stands but if you’d like to help it along you can place it in the fridge. It should be spreadable but thick before filling the cookies)
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the coconut flour, arrowroot, cocoa, coconut sugar, baking soda, and salt; set aside.
- In another bowl set over a double boiler (or in the microwave), gently melt the coconut oil or butter and add vanilla extract. Add to the flour mixture and stir until a dough forms. (You may need to add a few drops of water if your dough is crumbly and not coming together. Start with a 1/2 tsp adding more as need to bring the dough to a pliable ball before rolling out.)
- Roll out between two sheets of parchment paper to about a 1/4-inch thickness.
- Using a about a 1-inch or 2-inch cookie cutter , cut out rounds and place on sheets, 1 inch apart.
- Bake 10 minutes for 1-inch cookies or 12 minutes for 2-inch cookies, rotating sheets halfway through. Let cool on baking sheet 5 minutes then transfer to wire racks, and let cool completely.
- Spread half the cookies with a spoonful of the chocolate cream filling; top with remaining cookies.
Notes
Gluten-Free, Grain-Free, Vegan, Paleo, Nut-Free, Dairy-Free
NOTE: You can also use a chocolate coconut butter like this one to fill the cookies if you'd prefer.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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