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Hostess Cookie Sandwiches

  • Author: Cara Reed
  • Yield: 42 1x



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

Other ingredients:

  • 2 c. melted nondairy chocolate (for coating)


  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl blend the butter and sugars together until nice and fluffy with an electric mixer on medium speed.
  3. Add the flax “egg” and vanilla until just incorporated. Add the melted chocolate and mix in.
  4. 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.
  5. Scoop a 2 tsp. spoonful of the cookie dough onto the baking sheet. Bake cookies for 6-8 minutes.
  6. 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.
  7. Whip together the ingredients for the marshmallow filling with an electric mixer on medium speed until fluffy and well combined.
  8. 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