These are my son Lennon’s favorite cookies. They’re like a soft Oreo, but unlike Oreos, where most kids just break them open, eat the cream filling, and discard the hard cookie exterior, Lennon ooohs and ahs and chows down the whole thing. Store them in a tightly sealed container and they’ll last well for days.

　　

Ingredients

makes 24 2-inch cookies

　　

Cookies

1/2 cup plus 1 tablespoon dairy-free, soy-free vegetable shortening

　　3/4 cup granulated sugar

　　2 teaspoons pure vanilla extract

　　3 tablespoons unsweetened applesauce

　　1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

　　1 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　1/4 cup plus 3 tablespoons unsweetened cocoa powder

　　3/4 teaspoon double-acting baking powder

　　3/4 teaspoon baking soda

　　1/8 teaspoon salt

　　

Cream Filling

2 tablespoons dairy-free, soy-free vegetable shortening

　　1 1/2 cups confectioners’ sugar

　　1/2 teaspoon pure vanilla extract

　　1 1/2 tablespoons hot water

　　

Step 1

To make the cookies, in the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and sugar, mixing on medium speed. Beat until light and fluffy, about 2 minutes. Add the vanilla, applesauce, and egg replacer. Mix for about 30 seconds.

　　

Step 2

Whisk together the flour mix, xanthan gum, cocoa powder, baking powder, baking soda, and salt.

　　

Step 3

Add the dry ingredients to the wet and mix until smooth, about 20 seconds.

　　

Step 4

Lay out two sheets of plastic wrap, each about 15 inches long. Divide the dough in half. Place half of the dough on each sheet of plastic wrap. Fold the plastic wrap over the dough, and shape it into a log 6 inches long and 2 inches in diameter. Flatten the ends of the log, and wrap the plastic wrap at each end, folding it over tightly. Put the log in the fridge to chill. Repeat with the other half of dough. Let chill for at least 2 hours. If the dough still needs firming, put the logs in the freezer for about 15 minutes. It needs to be firm to slice easily.

　　

Step 5

Preheat the oven to 325°F. Line two baking sheets with parchment paper.

　　

Step 6

Remove one log from the fridge. Roll it on the counter to reshape, if necessary. Unwrap, and using thin sharp knife, cut into 24 1/4-inch slices. I do this by cutting the log in half, then into quarters, then cutting each quarter into 6 slices. Place the cookies about 1 inch apart (you can fit 24 on one sheet). Bake in the center of the oven for 9 minutes, until just set around the edges. Remove from the oven, and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

　　

Step 7

Repeat with the other log of dough.

　　

Step 8

To make the cream filling, combine all the filling ingredients in the bowl of a stand mixer fitted with the paddle attachment, mixing on medium speed. Beat until smooth and creamy. If it is not creamy enough to spread easily, add a little more hot water, 1/2 teaspoon at a time, until it reaches a very smooth consistency. Spread the filling on one side of a cookie and cover with another cookie.

　　

Step 9

Store in an airtight container.

　　

Variation

Step 10

Chocolate Mint Sandwich Cookies: Add a dash of peppermint extract to the cream filling, a little at a time, to taste.

　　Allergen-Free Baker's Handbook