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Gluten-Free Chocolate Sandwich Cookies

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  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 16
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Kind of like the store-bought version, but way better!
Updated Jun 3, 2019
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Ingredients

Chocolate Cookies

Filling

  • 1 1/2 cups powdered sugar
  • 1/2 cup butter, softened
  • 1 teaspoon gluten-free vanilla
  • 2 to 3 tablespoons whipping cream

Steps

  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2
    In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
  • 3
    In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
  • 4
    Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 5
    Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Get the kids involved in not only eating these but in making them, too. They can help fill the cookies and sandwich them together.

Nutrition

270 Calories, 13g Total Fat, 2g Protein, 36g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Sandwich Cookie
Calories
270
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
320mg
13%
Potassium
95mg
3%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
5%
Sugars
25g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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