Gluten Free Red Velvet Sandwich Cookies
Yield: 24
Ingredients
For the cookies
- 1 1/3 C Gluten Free 1to1 Flour (I use Bob's Red Mill)
- 2 Tbsp Cocoa Powder
- 1/2 tsp Salt
- 1 1/2 tsp Baking Powder
- 5 Tbsp Coconut Oil, room temperature
- 1C + 2 Tbsp Sugar
- 1 Large Egg + 1 Yolk
- 1 tsp Vanilla
- 1 Tbsp Red Food Coloring
For the icing
- 1/4 C Coconut Oil, melted
- 4 oz Vegan Cream Cheese
- 2 C Powdered Sugar, sifted
- 1 tsp Vanilla
Instructions
For the cookies
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of an electric mixer, beat the coconut oil until it is smooth. Add sugar and beat on medium speed for 2-3 minutes. Add in eggs and beat for 30 seconds more. Add vanilla and food coloring. Beat for another 3-60 seconds. Turn mixer to lowest setting. Slowly pour in the flour mixture and continue stirring until completely combined.
- Scoop dough into small balls, the diameter of a quarter. Place onto prepared cookie sheets, about 2 inches apart. Bake 9-10 minutes until edges are set. Cool on cookie sheets for 1 minute, then move to wire rack to cool completely.
- Once cookies are cool, mix the icing for the sandwiches.
For the icing
- Put all ingredients into an electric mixer and beat on high speed until smooth and fluffy. Divide evenly between the cookies to make sandwiches. I used a piping back, but you can also just spoon the icing onto each cookie.
- Store in an airtight container in the refrigerator. Serve at room temperature.
Calories
430.94Fat (grams)
40.57Sat. Fat (grams)
33.03Carbs (grams)
15.16Fiber (grams)
0.22Net carbs
14.94Sugar (grams)
10.65Protein (grams)
1.31Sodium (milligrams)
86.27Cholesterol (grams)
15.44