Chocolate Sandwich Cookies Recipe

Chocolate Sandwich Cookies

These chocolate sandwich cookies are a real treat, you wouldn’t know that they are free from. They’re slightly soft and crumbly but not cakey. You have to try them to appreciate them.

Chocolate Sandwich Cookies

Ingredients

7.5 oz (210g or 1 US cup) Naturli Block Butter alternative at fridge temperature. (or 7 oz (200g or 7/8  US cup) Flora Block Butter alternative)

4 oz (113g or 1/2 US cup) Golden Caster Sugar

5 oz (140g or 1 1/4 US cups) Gluten Free Plain Flour

4 oz (113g or 1 US cup) Cornflour (Cornstarch)

2.5 oz (70g or 1/2 US cup) Cocoa Powder

1 tsp Baking Powder 

1 tsp Vanilla Extract

Method

Heat oven to 190C (170C fan)

Cream the butter and sugar until soft and creamy

Add the rest of the ingredients and mix well until you have a stiff dough.

Roll into walnut size balls and place well spaced out on a greased baking tray.

Dip a fork into cold water and press each ball to flatten slightly, wetting the fork every 3-4 cookies. 

Bake for 10-12 minutes until golden, turning the tray halfway through.

Leave to cool for five minutes then transfer to a wire rack to cool.

Sandwich with buttercream and dredge with sifted icing sugar (powdered sugar.)

Enjoy!

Yield: 18

Free From Chocolate Sandwich Cookies

Print

These chocolate chip cookies are delicious, easy to make and it's hard to tell they're free from.

Prep Time 10 minutes

Cook Time 12 minutes 10 seconds

Total Time 22 minutes 10 seconds

Ingredients

• 7.5 oz (210g or 1 US cup) Naturli Block Butter alternative at fridge temperature. (or 7 oz (200g or 7/8  US cup) Flora Block Butter alternative)
• 4 oz (113g or 1/2 US cup) Golden Caster Sugar
• 5 oz (140g or 1 1/4 US cups) Gluten Free Plain Flour
• 4 oz (113g or 1 US cup) Cornflour (Cornstarch)
• 2.5 oz (70g or 1/2 US cup) Cocoa Powder
• 1 tsp Baking Powder 
• 1 tsp Vanilla Extract

Instructions

• Heat oven to 190C (170C fan)
• Cream the butter and sugar until soft and creamy
• Add the rest of the ingredients and mix well until you have a stiff dough.
• Roll into walnut size balls and place well spaced out on a greased baking tray.
• Dip a fork into cold water and press each ball to flatten slightly, wetting the fork every 3-4 cookies. 
• Bake for 10-12 minutes until golden, turning the tray halfway through.
• Leave to cool for five minutes then transfer to a wire rack to cool.
• Sandwich with buttercream and dredge with sifted icing sugar (powdered sugar.)
• Enjoy!