Recipe
Ingredients
For the cookies
- 1 ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 Tablespoon Unsweetened Cocoa Powder
- ½ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 5 Tablespoon Coconut Oil room temperature
- 1 Cup + 2 tablespoon Sugar
- 1 Large Egg + 1 Egg Yolk
- 1 teaspoon Vanilla
- 1 Tablespoon Red Food Coloring
For the icing
- ¼ Cup Coconut Oil melted
- 4 ounces Vegan Cream Cheese
- 2 Cup Powdered Sugar sifted
- 1 teaspoon 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.
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Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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