Cookie sandwiches (vegan and gluten free)
Cookie sandwiches are such a fun and easy treat. This guest recipe by Kirsty, allergy mum and founder of Angelic, shows how to make two different vegan and gluten free flavour combos! In fact, if you choose the right products, it's easy to make them free from all top 14 allergens.
Ingredients
- 20 vegan and gluten free chocolate chip or double chocolate cookies (this recipe suggests using Angelic cookies which are free from all top 14 allergens)
Buttercream filling
- 200 g icing sugar
- 75 g dairy free margarine
- 1 tsp vanilla extract
For double chocolate cookie sandwiches
- 100 g dairy & gluten free chocolate
Instructions
Buttercream filling
- The suggested quantities makes enough for 10 cookie sandwiches, but if you're not making that many then you can simply halve or even quarter the amounts. If you have leftovers they can be frozen for use another time.
- Measure the icing sugar, dairy free margarine and vanilla extract into a large mixing bowl.
- Whisk together until fully combined and smooth. I favour using an electric whisk.
Chocolate Chip & Vanilla Buttercream cookie sandwiches
- Take one of your chocolate chip cookies and add a generous layer of buttercream. Take the second cookie and sandwich it on top. Easy!
Double Chocolate Cookie sandwiches
- First, melt your chocolate. To do this on the hob, fill a small saucepan with a couple of centimeters of water and bring to a simmer. Break the chocolate into pieces and place in a heatproof bowl that can fit snugly on top of the pan. Rest the bowl on top of the pan, not touching the water. Stir the chocolate to gradually melt it.
- To melt the chocolate in a microwave, break it into pieces into a microwavable bowl. Heat for 20 to 30 second blasts, giving it a stir after each blast, until melted.
- Set the melted chocolate aside to cool slightly.
- Take one of your double chocolate cookies and add a generous layer of buttercream. Take the second cookie and sandwich it on top.
- Holding the layers firmly together, dip one half into the melted chocolate, and let the excess run off. Place on a sheet of parchment paper in the fridge until the chocolate has set. Or, you can eat it straight away while the chocolate is still melty!
Notes
- The suggested quantities makes enough for 10 cookie sandwiches, but if you're not making that many then you can simply halve or even quarter the amounts. If you have leftovers they can be frozen for use another time.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.