Do you want an alternative to those super-processed cookies you buy from the store?
One of the first things we had to give up when sprucing up our diet was those “O” so delicious creme-filled chocolate sandwich cookies. Initially, they didn’t make the cut thanks to the artificial flavor in them.
Then I discovered my girls and I are intolerant to gluten, so I couldn’t even turn a blind eye to the ingredients once in a while. There are some packaged gluten-free versions available, but they tend to be very chalky. And expensive.
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So I was thrilled when I tried these. Other than cutting the shapes, they were easy as pie to make. And I’m just about the laziest, least-experienced baker you’ll ever meet! I didn’t even need to clear a path to the stand mixer—I was easily able to mix it all by hand! And whether you choose the whole-grain flours or the lazier all-purpose flour option, they’re both kid-approved!
DIY “MOMeos” Creme-Filled Chocolate Sandwich Cookies
A totally do-able allergy-friendly whole-grain chocolate sandwich cookie. Yes please! Makes 50 to 60 sandwich cookies.
- Category: Dessert
- 1/2 cup sugar
- 1/2 cup butter, room temperature (you can substitute non-dairy butter, coconut oil, or palm shortening)
- 1/2 cup amaranth flour
- 1/2 cup teff flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- OR substitute 1 1/2 cups all-purpose gluten-free flour blend for all flours
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons honey or agave syrup
- 3-4 teaspoons chocolate extract (optional: you can use vanilla extract plus 1 tablespoon cocoa powder instead)
- 1/2 cup organic palm shortening
- 1 cup powdered sugar
- Preheat the oven to 350F.
- In a large bowl, cream the sugar and butter.
- Add the flours, cocoa powder, baking soda, salt, honey, and chocolate extract (if using) and blend well. Taste and add more chocolate extract until strong enough.
- If the dough is still crumbly, slowly add water 1 tablespoon at a time until the dough will hold together. Do not get it too wet, or the dough will stick. To everything. Ugh.
- Place 1/3 of the dough onto a piece of parchment paper, and place another layer of parchment paper over the top. Roll the dough between the parchment paper until it is 1/8- to 1/4-inch thick. Remove the top paper.
- Use a cookie cutter or pizza cutter to cut cookie shapes, and place onto a baking sheet lined with parchment or a Silpat. (You can save cookie cutter scraps to re-roll.)
- Repeat the rolling and cutting process until you have used all of the dough.
- Bake the cookies at 350F for about 13 minutes. Allow to cool completely.
- To make the filling, cream the shortening and powdered sugar in a small bowl. (You can add more sugar for a stiffer cream, but note that it will firm up anyway when it’s chilled.)
- Place the cream filling in a small plastic bag. Cut off one of the corners of the bag for a pastry bag. Pipe some cream onto the center of one cookie, leaving space at the edge. Top with another cookie. Press together just until the cream reaches the edge. Repeat this process until all of the cookies are filled.
- Store in an airtight container in the refrigerator. (Cookies can also be frozen.)
You can make either the cookies or filling (or both) in advance to assemble later. Be sure to store the filling in the refrigerator if made in advance, and let it come to room temperature before filling the cookies.
Adapted from a recipe at Homemade Dutch Apple Pie