GF “Toll House” Cookie Sandwich + Kahlua Filling
With all the crazy of the world (pandemic, elections, wildfires, etc.), sometimes a simple cookie will not do it. Whenever I'm in need of super sweetness, I make cookie sandwiches. These use a gluten-free take on the "Toll House" chocolate chip cookie and are filled with vegan Kahlua frosting - but the cookies are not vegan so can be filled with a buttercream frosting of your choice.
Gluten-free “Toll House” Cookie Sandwich
Makes 18 1-ounce (28-gram) cookies
COOKIE INGREDIENTS
165 grams gluten-free all-purpose flour (see below*)
1/2 teaspoon baking soda
1/2 teaspoon salt
3.5 grams psyllium husk powder
75 grams granulated sugar
75 grams brown sugar
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 teaspoon vanilla
1 egg, room temperature
170 grams (6 ounces) semisweet chocolate chips
*For the GF AP flour, I blend the following for about 5 minutes using the paddle attachment of a stand mixer: 200g brown rice flour, 200g sorghum flour, 300g white rice flour, 300g tapioca flour
KAHLUA FROSTING INGREDIENTS
8 ounces (1/2 pound) vegetable shortening
215 grams powdered sugar (sifted)
Pinch salt
3-4 T Kahlua
Cookies:
Preheat your oven to 350°F.
Whisk the dry ingredients (flour, baking soda, salt, and psyllium husk) together in a small bowl. Cream the butter and sugars in a medium mixing bowl using the paddle attachment, until light. Add the vanilla and egg and beat until evenly incorporated. Add the dry ingredients and beat until combined. Beat in the chocolate chips.
Place 1-ounce balls of cookie dough on sheet pan lined with parchment. Bake for 10-12 minutes, depending on how crispy you like them.
Frosting:
Whip vegetable shortening, salt, and powdered sugar together with paddle attachment until smooth. Add Kahlua to taste and mix until smooth.
Assembly:
When the cookies are cool, fill with a frosting of your choice. I find it easiest to pipe the filling onto the cookies, but you can just spread it with a small offset spatula as well.
