Chocolate Sandwich Cookies - gluten free and vegan

• Vegan
• Gluten free

• Refrigerated

  • 1 tbsp Non-dairy milk

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1 1/8 cup Vegan butter

• Baking & Spices

  • 1/4 cup Brown sugar, dark
  • 1 cup Cocoa, unsweetened
  • 1 1/2 cups Confectioners' sugar
  • 2 cups Gluten free flour
  • 1 scant cup Granulated sugar
  • 1/4 tsp Salt

Found on theprettybee.com

Description

Ingredients

• 1 cup vegan buttery spread, softened
• scant 1 cup granulated sugar
• ¼ cup dark brown sugar
• ¼ cup unsweetened applesauce
• 2 cups gluten free flour*
• 1 cup unsweetened cocoa
• ¼ teaspoon salt
• 2 Tablespoon vegan buttery spread, melted
• 1 Tablespoon non-dairy milk
• 1½ – 2 cups confectioner’s sugar

Directions

• For the cookies: Preheat oven to 350°. Beat vegan butter and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
• Combine gluten free flour, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
• Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
• Place 1 portion of dough on a lightly floured surface, and roll to ¼-inch thickness. Make sure your rolling pin is coated with GF flour. If you haven’t tried to roll GF dough before, it can be sticky! Flouring the surface and the pin help make it easier. Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
• Bake at 350° for 11-13 minutes for 2 inch cookies. (Keep an eye on them, since the dough is dark, it’s hard to tell when they are done! Don’t let them burn! Let them cool for a few minutes on the cookie sheet, then transfer to wire racks.
• Make the filling: With a hand mixer, mix the butter and non-dairy milk. Add the confectioner’s sugar a ½ cup at a time, mixing until smooth.
• The filling should be thick but spreadable. You may not need all of the confectioner’s sugar. (The filling does indeed taste exactly like oreo filling. Yay!)
• Once the cookies are completely cool, frost one cookie and then top with another cookie and press together. These should be stored in the refrigerator due to the non-dairy milk in the filling.