I made these for a couple of special friends that eat gluten-free. I am always willing to try new things, and I must say, I enjoyed the taste as much as regular chocolate cookies. I based the recipe off of a Bakerella post for some red velvet sandwich cookies (which will be tomorrow's post). I was unsure if the cake/cookie would rise or fall flat during baking because of no gluten. I made a few adjustments during the baking process and it was a complete success and rather easy. After creating this post, I realized the step by step pics for the red sandwich cookies, will be on my next post. So if you want some visuals, check back tomorrow!
Chocolate gluten-free sandwich cookies
INGREDIENTS
FOR THE COOKIES
Bob's Red Mill chocolate cake mix
2 large eggs
1/2 cup unsalted butter, room temp.
FOR THE FILLING
Chocolate gluten-free sandwich cookies
INGREDIENTS
FOR THE COOKIES
Bob's Red Mill chocolate cake mix
2 large eggs
1/2 cup unsalted butter, room temp.
FOR THE FILLING
8 oz. Neufchatel cheese, room temp.
1/4 cup unsalted butter, room temp.
2 tsp. pure vanilla extract
10 - 12 oz. powdered sugar, sifted
1 tbsp. cocoa powder, sifted
DIRECTIONS
FOR THE COOKIES
Preheat oven to 350 degrees. In a medium bowl, combine eggs and butter; gradually adding in cake mix. Use a fork to stir or a wooden spoon because the consistency will be tough to mix. Use a spoon to scoop into small balls — about an inch in diameter — and place on a parchment-paper-lined cookie sheet. Cook for 5 minutes. Remove from oven and lightly press cookie with a plastic lid. (I used a small sour cream lid). Since the cookie does not flatten/spread out during baking, you're helping it along. What you see in the picture is the desired thickness. Place back in oven and cook for another four minutes. Remove from oven and let cool slightly before moving to a cooling rack.
FOR THE FILLINGCombine cheese and butter in a mixing bowl and cream on medium-high speed until light and fluffy, about two minutes. Add in vanilla and cocoa powder. Gradually add in powdered sugar until desired consistency is reached. Transfer frosting to a pastry bag fitted with a round tip.
When cookies have completely cooled, match cookies up by size, two in a row. Pipe frosting onto one side of the cookie and place the other cookie on top, gently pressing down to bring filling to edges. See top pic for reference if needed. Enjoy!
Wow these look so delicious!