Vanilla-Raspberry Sandwich Cookies
These raspberry jam sandwich cookies have just the right balance of flavors and textures. The sweet-tart raspberry jam filling marries perfectly with the vibrant vanilla in the ‘buttery’ cookies.
Makes: 40-50 1 1/2 inch cookies
Free of: gluten and all top allergens
- 1 cup (2 sticks) dairy-free, soy-free margarine, such as Earth Balance, softened
- 1 cup cane sugar
- 4 tbsp aquafaba egg replacer (see egg replacer note at end of recipe)
- 1 1/2 tsp vanilla extract
- 2 1/2 cups Cat’s GF Flour Blend (See recipe below)
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1/8 tsp fine sea salt
- 1 cup raspberry preserves or jam
- For the cookies, preheat oven to 325° F and set aside 2 baking sheets and a roll of parchment paper.
- In bowl of a stand mixer fitted with a paddle attachment, beat margarine and sugar until creamy. Add aquafaba and vanilla and beat again. Scrape down the bowl.
- Add flour blend, xantham gum, baking powder, and salt, and mix on low until just combined.
- Cover bowl with plastic wrap and refrigerate for 1 hour or until firm. Do not try to roll out the dough at room temperature, it will be too soft. Remove half of dough from refrigerator and roll between flour-sprinkled sheets of parchment paper, until about 1/4-inch thickness.
- Cut cookie shapes with 1 1/2-inch-diameter round cookie cutter, leaving dough on the parchment. Slide parchment with the dough onto one of your baking sheets; place in freezer until firm, about 20 minutes.
- Repeat with remaining dough. Remove pans from freezer and pull away excess dough around cut-outs. Return sheets to freezer for another 20 minutes, until cut-outs are very firm. Gather up and roll excess dough if desired.
- Bake cold cookies from freezer for 11 minutes, or until they are lightly golden around edges. Remove pan to a wire rack and allow cookies to cool completely on baking sheet.
- To assemble, when cookies are completely cool, place 1 teaspoon of jam on underside of half of one cookie and top with a second cookie to create a sandwich. Repeat with other cookie halves. Sandwich cookies are best served “crisp” within 2 hours of assembly. They will soften, but still be delicious, for 2 days more.
Egg Replacer Note
For aquafaba: You’ll need 1 15-ounce can of chickpeas for this recipe. Drain can’s liquid into a bowl, and measure out 4 tablespoons. Reserve can ingredients for another use.
Cat Ruehle’s Gluten-Free Flour Blend
Makes: 4 cups
- 2 cups sweet sorghum flour
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- In a large bowl, whisk the flours and potato starch together until well combined.
- Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or in the freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.
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Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes