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Gluten-Free Mocha Chocolate Chunk Sandwich Cookie

Published: October 14, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 12
Gluten-Free Mocha Chocolate Chunk Sandwich Cookie
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Average Rating: 4 | Rated By: 1 users

In our home it’s officially cookie season, so let’s get back to baking. Let me tell you about these gluten-free mocha chocolate chunk sandwich cookies. They are quite different from your basic cookies because they are made with a mocha chocolate chunk shortbread base and are stuck together with gooey caramel filling. Just thinking about them makes me want to eat an entire batch.  All you cookie lovers should try this mocha chocolate chunk sandwich cookie you will LOVE IT!! This amazing cookie sandwich is like a dessert, it is definitely not just a cookie. I keep these heavenly sweets chilled in the refrigerator, but that is my preference, you may like them at room temperature all depends what you like. Either way, they are sooo good!!

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Ingredients

  • 1 cup all purpose gluten free flour blend
  • 1/4 cup tapioca starch
  • 1/4 tsp. xanthan gum (omit if your blend already contains it)
  • 2 Tbsp. Pure cocoa powder
  • 1 Tbsp. instant espresso powder
  • 1/2 cup (1 stick) salted butter
  • 1/3 cup sugar, I used coconut sugar
  • 2 oz. gluten-free baking chocolate chopped into small pieces or Mini chocolate chips
  • CARAMEL FILLING
  • 6 oz. low fat sweetened condensed milk
  • 1 tsp. pure vanilla extract

    • Instructions

  • In a medium bowl whisk together flour, tapioca starch, xanthan gum if using, cocoa and espresso powder. Set aside
  • In a large bowl using an electric mixer mix butter with sugar until creamy. Add dry ingredients and chocolate chunks and mix until it comes together. It looks crumbly but it will come together
  • Press the dough into a ball and transfer it to a large sheet of parchment paper. Cover with another sheet and roll the dough about 1/2-inch thick. Using a cookie cutter cut into round shapes about 1 3/4-inch in diameter and place on a baking sheet lined with parchment paper or Silpat about 1-inch apart. Place the baking sheet in a freezer for 10 minutes or refrigerate for 20 minutes. DO NOT SKIP THIS PART
  • Preheat oven to 325 F and bake for 15 minutes, they are done when the tops are not shimmering. Cool completely on the baking sheet
  • While the cookies are baking prepare the caramel filling; pour the condensed milk into a non-stick sauce pot. Simmer over low heat for 20-30 minutes, stirring often until the sauce turns a light shade of caramel. Stir in vanilla and remove from the heat to cool. If you find the caramel too thick to spread on the cookies, just warm it up a little
  • Once the cookies are cool, spread the bottom half of the cookies with the caramel add the top cookie and you are done! I refrigerate mine right after to firm up the caramel filling


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