A.k.a. Oreo Stuffed Chocolate Chip Cookies but without gluten, dairy, or eggs
I first ran across this recipe a few months before I went gluten free. It was a hit and I was sad when I found out I needed to go gluten free. To me, that meant I would never eat these delicious cookies again. However, I finally found some chocolate sandwich cookies that tasted pretty close and decided to try my hand at the recipe again. This is the result. Enjoy!
1 c. coconut oil (I used LouAna brand)
3/4 c. packed light brown sugar
1 c. granulated sugar
2 Ener-G eggs (or 2 real eggs- for 2 Ener-G eggs, mix 3 tsp. Ener-G powder with 4 T. water and let it sit for a few minutes)
1 T. vanilla extract (use the real stuff!)
2 c. brown rice flour
1 c. potato starch (not potato flour!)
1/2 c. tapioca starch
1/2 tsp xanthan gum (this is essential if you want your cookie to stay together)
1 tsp salt (a little less)
1 tsp baking soda
1 cup chocolate chips (I used Enjoy Life Dark Chocolate Chips.)
1 package Glutino Chocolate Sandwich Cookies (caution: If you are cooking for someone with an egg allergy, you may want to choose a different brand of cookies. These say they may contain eggs. I have never had an issue but I also don’t get really sick. Check with the person you are cooking for to make sure these cookies work for them.)
Directions: Make Ener-G eggs. Mix together coconut oil and sugars. Add Ener-G eggs and vanilla and stir well.
Stir together flours (brown rice, potato starch, tapioca starch), xanthan gum, salt, and baking soda.
Add flour mixture into wet mixture in thirds and stirring after each addition. Stir in chocolate chips.
(If you stop at this point, you have a versatile cookie dough that you can put in ice cream or use as a crust.)
*Do not skip this step!* Refrigerate dough for an hour. Coconut oil melts at a lower temperature, so you will get cookie brittle if you put it in the oven without chilling it.
Preheat the oven to 350 degrees. Once dough is chilled, put about a tablespoon of dough on one side of the Glutino and about a tablespoon on the other side. Squish it together until you have completely sealed in the Glutino. Put the prepared cookies back in the fridge while you are waiting for the oven to preheat.
Place cookies on cookie sheet and put in preheated oven for 13 minutes or until they start to brown. They will harden some while cooling, so do not over bake. Allow to cool a few minutes before removing from cookie sheet.
These freeze well.
If your cookies are spreading, you need to re-chill your dough before cooking anymore of them. Or, you can just eat cookie dough :-).
Adapted from the original recipe: