Gluten Free Chocolate Chip Cookie Sandwiches

Gluten Free Chocolate Chip Sandwich Cookies

I wanted to give gluten free baking another try after my so so first attempt. The chocolate chip cookies are gluten free and the fluffy vanilla filling is vegan.

Gluten Free Chocolate Chip Sandwich Cookies

I know when I’ve made something really good. My husband was sneaking the cookies behind my back when I was trying to fill them and photograph them.

Gluten Free Chocolate Chip Sandwich Cookies

The recipe called for flax seed as the binder but I didn’t want to buy a bag of it for just one recipe. I substituted one egg so the cookies aren’t vegan. I haven’t eaten many gluten free cookies but I think they have a great texture.

The recipe is using UK ingredients. Gluten free ingredients in other countries might go by other names and the same type of flour my not be available.

If you don’t need to bake gluten free then this cookie recipe can be used instead with chocolate chips and replace real unsalted butter for the soy margarine in the filling.


Gluten Free Chocolate Chip Cookie Sandwiches



225ml vegetable oil

6tbs unsweetened applesauce

1 tsp salt

1 tsp vanilla

250g evaporated cane juice

1 egg

300g Doves Farm plain white gluten free flour

1 tsp baking soda (I accidentally put in baking powder which made them cakey!)

1 1/2 tsp xantham gum

150g chocolate chips

Vanilla Filling

1/2 cup Vegetable shortening

1/2 cup soy butter

3 1/2 cups icing sugar, sifted

1 tsp vanilla

1/4 cup soy cream


  1. Preheat the oven to 170 C and line 2 baking sheets with parchment paper (or use good non stick sheets). In a medium bowl whisk together the flour, baking soda and xantham gum.
  2. In a large bowl whisk together the oil, applesauce, salt, evaporated cane sugar, vanilla and salt.
  3. Fold the bowl of dry ingredients into the wet and then gently stir in the chocolate chips. I think the evaporated cane juice smells funny and the batter will be oddly shiny but they are fine once baked.
  4. Using a cookie scoop place each mound 2 inches apart and gently press the top of each cookie with the back of a spatula. Bake for 15 minutes.
  5. Let cool for a few minutes and then place on a cooling rack.
  6. Make the filling by beating the shortening and soy butter on medium speed until creamy about two minutes. Gradually beat in the icing sugar and slowly add the soy cream and vanilla. Beat until combined.
  7. Spread a spoonful of filling on one cookie and sandwich with another.

adapted from Babycakes and Vegan Cupcakes Take Over The World (makes 24 cookies/12 sandwiches)


Babycakes US and UK

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