Editor’s Note: This recipe is courtesy of one of our honorary CNE program students, 17-year-old Macy Diulus. Macy is a dynamo who writes and photographs her own food blog, Paleo Crumbs, and has published an e-cookbook, Paleo Crumbs Fall Favourites. We can’t wait to make these heavenly cookies!
Chocolate Sandwich Cookies are a classic childhood favourite for many. Some of us prefer the filling, others favour the cookie, and some of us simple adore both! Whichever cookie stereotype you are, you will be sure to love this allergy-friendly version. This gluten-free and grain-free chocolate-y cookie is filled with a yummy frosting and pairs amazingly with a glass of nut milk or – even better – a chai nut milk.
These cookies are made with culinary nutrition goodness by using raw, magnesium-rich cacao powder and coconut oil (hello healthy fat!), and are sweetened with maple syrup, which is packed with healthful minerals such as potassium, iron and zinc.
I hope you enjoy these nostalgic sandwich cookies. They are also great filled with your favorite dairy free ice cream or even some “nice cream” (frozen banana blended into an ice-cream like texture). Enjoy!
Serves: 10 sandwich cookies
- ½ cup tapioca starch
- ⅓ cup + 1 Tbsp coconut flour
- 2 Tbsp organic cacao powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil, melted
- ⅓ cup maple syrup, room temperature
- 1 egg, room temperature
- 1 tsp vanilla
- 1 ounce of dark, dairy-free chocolate, melted (about 3 Tbsp)
- 2 tsp lemon juice, freshly squeezed
- 1 tsp pure vanilla extract
- 3-4 Tbsp maple syrup
- 3 Tbsp cashews, soaked
- ¼ cup coconut milk
- 3 Tbsp tapioca starch
- 4 Tbsp coconut oil
- In a medium bowl, whisk together the tapioca starch, coconut flour, cacao powder, baking soda and salt.
- In a stand mixer, beat together the coconut oil, maple syrup, egg, and vanilla. Scrape down the sides.
- Melt the chocolate, and add into the wet ingredients. Mix until combined. Scrape down the sides.
- With the mixer on low, add in half of the dry ingredients. Mix until incorporated. Scrape down the sides. Add in the rest of the dry ingredients and mix for 3 minutes.
- Wrap the dough in plastic wrap (don’t worry if the dough is not very thick, as the coconut flour will thicken it up while it is in the fridge). Wrap up and place in the fridge for 1 hour.
- Take dough out of fridge and place on counter for 20 minutes.
- Preheat oven to 350 degrees.
- Place the dough ball on a silpat or piece of parchment paper. Place the piece of plastic wrap or another sheet of parchment on top and use a rolling pin to roll out to about ¼ of an inch thick.
- Once rolled out, place the silpat or parchment paper on to a baking sheet and put it in the freezer for 5 minutes. Take out of the freezer and use a round cookie cutter to cut out circles. Place on a lined baking sheet, with the help of a spatula. Repeat this step until your’re out of all the dough. The dough needs to be cold to pick them up to place on baking sheet, so don’t skip the freezing step.
- Bake for 10 minutes. And let cool on wire rack for 10 minutes.
- In a small blender or food processor, blend together all the ingredients for 2 minutes. Pour into a container with a lid and place in fridge to set for at least 3 hours.
- Take two chocolate cookies, and using a spatula spread a tablespoon or two of frosting on one cookie, leaving a little bit a room around the edges so the frosting can “smoosh” out when sandwiching the second cookie on top. Continue with all cookies, serve, and enjoy.