Ever completely lose your baking groove for days on end, leaving you wondering what in the world are you even doing in the kitchen?! Sometimes I wonder if that is just the Universe passing along that mojo to someone else who desperately needs it because they too just experienced a week of complete and utter flops. It’s like this “giving circle of baking groove mojo” that is constantly perpetuating. Well, if that is the case then, Thank you to whomever the Universe took from to give to me. I was in great need today of getting ONE successful cookie recipe after miserable attempt after the other.
It was a great lesson learned when it comes to gluten-free vegan baking. Number 1: Make sure that your baking soda is still good. Despite being way before the expiration date, still make sure it’s fresh. That will do a lot for your cookies. Number 2: Make sure you are using vegan butter with the highest amount of fat in it. Number 3: Be patient. Even if a recipe that claims to have great success does not when you make it, try it again. Sometimes it can be due to not weighing your flour so you are either using too much/too little. Gluten-free vegan baking can be finicky so just remember it’s not always you.
Troubleshooting tip of the day for cookies:
For cookies that are spreading way too much, the problem is that your dough has too much liquid in it. Try adding another 1/4 c. flour to keep structure. You can also try using half vegan butter and half shortening. The shortening plays a nice role in keeping shape to a dough when baking. You can always place the raw cookie dough into the freezer for 15-20 minutes once you place it on the baking sheet. Look at that! So many options.Print
For the cookie:
- 4 oz. nondairy chocolate chips, melted
- 1/2 c. vegan butter, softened
- 1 Tbsp. flaxseed meal + 3 Tbsp. water (allow to thicken for 5 minutes)
- 1/4 tsp. vanilla extract
- 1 1/3 c. Cara’s gluten-free flour blend
- 1/4 c. brown sugar
- 1/4 c. granulated sugar
- 3/4 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
For the vegan marshmallow filling:
- 1/4 c. non-hydrogenated shortening
- 1/4 c. vegan marshmallow crème (Ricecreme is a great choice)
- 1/2 c. powdered sugar
- 1/4 tsp. vanilla extract
- pinch of sea salt
- 2 c. melted nondairy chocolate (for coating)
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl blend the butter and sugars together until nice and fluffy with an electric mixer on medium speed.
- Add the flax “egg” and vanilla until just incorporated. Add the melted chocolate and mix in.
- In a medium bowl whisk together the flour, xanthan, baking soda, and salt. Pour half of the dry ingredients into the large bowl with the chocolate mix. Mix until combined. Repeat with the remainder of the flour mix.
- Scoop a 2 tsp. spoonful of the cookie dough onto the baking sheet. Bake cookies for 6-8 minutes.
- Take the back of a spoon and gently flatten the top down. Allow to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool down completely.
- Whip together the ingredients for the marshmallow filling with an electric mixer on medium speed until fluffy and well combined.
- Take a spoonful onto one cookie and sandwich with another one. Coat in melted chocolate and allow to set completely.
This recipe creates 42 individual cookies and 21 cookie sandwiches.
- Serving Size: 1 cookie sandwiches
- Calories: 105
- Sugar: 3g
- Sodium: 7mg
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 0.3g
- Protein: 0.3g
To celebrate a cookie success, I made you an ultra-decadent recipe that is reminiscent of those childhood (or adult) favorite Hostess Cupcakes. I don’t know why I wanted to make these in cookie form, I just did. I have learned to not question myself because who knows why I do what I do. I just do…
You might want to limit your cookie sandwich eating to approximately one because these babies are rich. It will satisfy that need for chocolate in one simple bite, I promise.