These sandwich cookies are soft and oh so chocolatey. Combined with the cream, they taste absolutely delicious! Hard to eat just one… or two… good thing this recipe makes 12! Happy baking
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For the cookies,
Whisk together:
1/2 c. General Purpose Gluten Free Flour (I used @bobsredmill blue bag)
1 c. White rice flour
1/4 c. Cocoa powder
1/2 c. Cane sugar
1 TBS. Baking powder
1/2 tsp. Salt
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Stir in
1 c. Coconut cream (only the thick part separated from the liquid… can should be sitting in a cool place for 2-3 days for this to happen.)
1/2 c. Milk (I used gluten-free, dairy free glazed donut coffee creamer 😋)
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Pipe cookies onto COOL cookie sheet. They will flatten and spread a bit. If the cookie sheet is warm, the cookies will melt, getting flat and super crispy. For an extra neat effect, swirl the batter when you pipe it for a smooth design. (See pictures at the end of the recipe.)
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Bake in preheated 350F oven for 10-15 minutes.

For the cream:
Mix 1/2 c. Vegan butter (I used Earth Balance) until just softened
Add 1 c. Powdered Sugar, 1 1/2 teaspoons Vanilla, and 2 Tablespoons Coconut Milk (I used coffee creamer, actually 😋). Mix together and add in 2 c. Powdered Sugar and 1 Tbs. Coconut Milk (if needed). The texture should be fairly thick, but pipe-able. Add a little extra sugar or milk to get the desired texture.
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Pipe onto the cookie in a spiral. Leave a little room at the edge for spreading. Top with the second cookie.