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Prep 25min
Total1hr45min
Servings16
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Ingredients
Chocolate Cookies
1 1/2
cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
1/2
cup unsweetened baking cocoa
1 1/2
teaspoons baking soda
1/2
teaspoon gluten-free baking powder
1/2
teaspoon xanthan gum
1/2
teaspoon salt
1/2
cup butter, softened
1
cup packed brown sugar
1/2
teaspoon gluten-free vanilla
2
eggs
Filling
1 1/2
cups powdered sugar
1/2
cup butter, softened
1
teaspoon gluten-free vanilla
2
to 3 tablespoons whipping cream
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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.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Get the kids involved in not only eating these but in making them, too. They can help fill the cookies and sandwich them together.
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