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Christmas Chocolate Sandwich Cookies
[Vegan, Gluten-Free]

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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Christmas Chocolate Sandwich Cookies [Vegan, Gluten-Free]

Dairy Free

Vegan

These cookies are seriously good and intensely chocolatey, meaning they won't last long at all. The secret to their rich fudge filling in these cookies is, believe it or not, butternut squash!

Ingredients You Need for Christmas Chocolate Sandwich Cookies [Vegan, Gluten-Free]

Dry Ingredients:

1 cup brown rice flour
1/3 cup buckwheat flour
2 teaspoon baking powder
1/4 cup arrowroot starch
A pinch of salt and cinnamon
1/3 cup cacao or cocoa powder
1/4 cup coconut sugar

Wet Ingredients:

5-6 tablespoon coconut oil
3 1/2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup of water

For the Chocolate Fudge Filling:

2 cups butternut squash, peeled and diced small
1/3 cup vegan chocolate chips
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut cream or vegan milk
Pinch of salt
3 tablespoons cacao powder
1 tablespoon coconut oil

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How to Prepare Christmas Chocolate Sandwich Cookies [Vegan, Gluten-Free]

To Make the Cookies:

Add wet ingredients to dry in food processor and blend well until smooth dough forms.
Make a ball with dough. Roll out thinly (but not too thinly) between two sheets of parchment paper. Use cookie cutters to cut (ensure for every shape you cut there are even numbers of cookies so they can be sandwiched).
When you run out of space to cut shapes, form a ball of dough with the dough scraps, re-roll the dough ball and cut more cookies out. Repeat until you run out of dough.
Arrange cut outs evenly on baking sheet and bake in oven preheated to 375°F about 10 minutes, until firm but not overly dry. Cool on stovetop while you make the filling.

To Make the Filling:

Peel and chop the squash. Steam until very soft. Add to food processor.
Melt the chocolate and coconut cream together over lowest heat in a small pot, stir constantly as you melt. Add to squash with remaining ingredients. Puree together until super smooth.
Transfer to a bowl and chill in fridge for at least 1 hour. Once semi-firm, use to frost or use as filling to make cookie sandwiches. Spread about 1/2 teaspoon of filling for each sandwich.
Once you have made your sandwiches, arrange on baking sheet and chill in freezer for 20 minutes to set firm, then transfer to fridge. Serve cold.