Gluten-Free Chocolate Coconut Sandwich Cookies

Gluten-Free Chocolate Coconut Sandwich Cookies

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , , , ,

Yields or Serves:  

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I’ve been doing quite a bit of gluten-free cooking these days and have actually been happy with most of the results. These cookies are delicious. Make a batch in advance to have on hand for snacks and lunchbox treats.

  • 1/4 Cup Cocoa Powder Plus Extra For Dusting
  • 1/2 Teaspoon Kosher Salt
  • 3/4 Cup Almond Flour
  • 2 Tablespoons Cornstarch
  • 1/2 Cup Unsalted Butter
  • 1 Cup Dark Brown Sugar
  • 1 Egg (Room Temperature)
  • 1/4 Cup Coconut Oil (Room Temperature)
  • 1/3 Cup Powdered Sugar
  • 2 Tablespoons Shredded Coconut
  1. In medium-size bowl combine 1/4 cup cocoa powder, kosher salt, almond flour, and cornstarch. Set aside.
  2. In large-size bowl add butter and brown sugar. Mix until creamy. Add egg and mix until mixture forms a dough.
  3. Divide dough in half. Wrap each half in plastic wrap. Place in refrigerator and chill for 2 hours.
  4. Preheat oven to 325 degrees.
  5. Remove dough from oven. Dust extra cocoa powder on clan work surface. Roll out one of the dough balls to a 1/4 inch thick square. You may want to use two pieces parchment paper to roll out your dough.
  6. Using a square cookie cutter cut out 20 cookies. Place them on parchment paper lined baking sheet. Place in oven and bake 15 minutes until crisp. Remove and repeat with remaining dough.
  7. While cookies are baking make filling. In medium-size bowl mix coconut oil, powdered sugar, and shredded coconut until nice and creamy.
  8. When cookies are completely cool drop about 1 tablespoons of filling on half of the cookies. Top with remaining cookies. Press gently so that filling is visible along the edges.
  9. Transfer to serving platter and serve.
  10. Makes 20 Cookies
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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