I don’t know about you, but as the holidays inch closer and closer, my mind is swimming with all things sweet and decadent. If you love baking, the holidays are the best time of the year to get your bake on.
For starters, you’ll have a lot of parties, friends, and family to pawn some of your desserts off to. Also, everyone seems to forget about “diet season” and is happy to indulge in all your homemade creations. It’s a win-win!
But as someone who is gluten- and dairy-free, my holiday dessert options tend to be fairly limited. And with food sensitivities on the rise, I know I’m not the only one who has this challenge.
So if you’re baking for someone who follows a gluten- and dairy-free diet, today we’ve got you covered with these delicious cookie sandwiches!
The bases are thin, crispy sugar cookies with a layer of vegan chocolate buttercream frosting between them. And the best part? You’d never even know they were gluten-free, dairy-free, and vegan!
We only need one appliance to prep these stellar cookies: the KitchenAid® Artisan® Stand Mixer. I love my Stand Mixer and it makes baking a batch of cookies completely hassle-free. I use the glass bowl accessory so I can precisely measure my ingredients!
For this recipe, we’ll start by making the egg replacer. I use a flaxseed egg, which can be made by whisking together flaxseed meal and water. Set this mixture aside and let it gel together while you begin the cookies.
To make the cookie base, cream together the vegan butter and sugar in the bowl of the Stand Mixer, fixed with the flat beater attachment.
Once smooth and fluffy, scrape down the sides of the bowl and add the flaxseed egg and vanilla. Beat this again until everything is incorporated and smooth.
Add half the dry ingredients (which is a blend of gluten-free all purpose flour, baking soda, and salt) into the Stand Mixer and mix on low speed until combined. Add the rest of the flour and beat again until the dough comes together.
Dump the dough onto a flat, floured surface and roll it out to 1/2” thick. Line a baking sheet with parchment paper and set it aside while you cut out the cookies.
Cut the dough into small circles either using a biscuit cutter, cookie cutter or the bottom of a drinking glass. Continue to re-roll the dough until you have used as much as possible.
Place the cookies onto the baking sheet and pop them in the refrigerator while your oven is preheating to 350º F.
Once heated, bake the cookies for 9 to 11 minutes until the edges start to brown. Remove from the oven and let cool for a few minutes on the pan. Transfer to a wire rack and cool completely.
While the cookies are cooling, you can prepare the frosting. Use the Stand Mixer to whip together some softened butter, powdered sugar, and unsweetened cocoa powder until it’s light and fluffy.
A few notes here:
— If your butter isn’t super soft, you might want to start with the flat beater attachment and then replace it with the whisk attachment once it’s soft.
— If the mixture is too dry, add some non-dairy milk, one tablespoon at a time, until you’ve reached the desired consistency.
Assemble the cookies by spreading 2 teaspoons of frosting on one cookie then top with another cookie. Serve immediately and enjoy!
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Allergy-Friendly Sandwich Cookies
Makes 12-14 sandwich cookies
For the cookies
1 tablespoon flaxseed meal
3 tablespoons water
1/2 cup vegan butter
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups gluten-free all purpose flour
1/2 teaspoon baking soda
Pinch of sea salt
For the frosting:
1/2 cup vegan butter
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1 to 2 tablespoons non-dairy milk, if needed
Whisk together the flaxseed meal and water. Set aside while you begin to make the cookie base, about 5 minutes.
In the bowl of your KitchenAid® Artisan® Stand Mixer fit with the flat beater attachment, beat together the butter and sugar until light and fluffy. Add the flaxseed egg and vanilla and beat again until smooth.
In a small bowl, whisk together the flour, baking soda, and salt. Add half of this mixture into the Stand Mixer and beat to combine. Add the remaining flour and beat to until a dough forms.
Dump the dough out onto a flat, flour lined surface and roll it out into a 1/2” thick oval. Using 2” biscuit cutter or the bottom of a drinking glass, cut circles out of the dough. Reshape and roll it back out, cut again into circles, and repeat until no dough remains.
Line a baking sheet with parchment and place the cookies onto the sheet. Place the baking sheet into the refrigerator while your oven is preheating to 350º F.
Once heated, bake the cookies for 9 to 11 minutes until the edges are starting to brown. Let them cool for 5 minutes on the pan then transfer to a wire rack and cool completely.
While the cookies are cooling, make the frosting by whipping together all the ingredients (minus the milk) in the Stand Mixer fitted with the whisk attachment until light and fluffy. If the butter is not soft enough, use the flat beater attachment first then replace with the whisk attachment once it starts to get fluffy.
Assemble the sandwiches by spreading 2 teaspoons of frosting onto one circle then top with another cookie. Serve the cookie sandwiches immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*