gluten-free carob pecan sandwich cookies

gluten-free carob pecan sandwich cookies

It seems to be shower season. My beautiful friends, Tori and Josh, just welcomed their mini-me into this world yesterday (CONGRATULATIONS, WILLINGHAMS! Welcome to Earth, Silas!!) Friends left and right are getting married. This is certainly baby and bridal shower season. I’m heading to one today that will be a mostly (if not entirely) vegan affair. Vegan baking is a love of mine so this would have been no problem.. I’ve known my fare share of folks with Celiac’s, too, so I’m ok with gluten-free.. but chocolate-free?? My amazing friend, Danielle, has a very restricted diet thanks to a long list of allergens and chocolate is on the list, as are oats, wheat, walnuts and all sorts of fruit and veg. So! I know she is a chocolate-lover and as such must miss it so I decided to go for it. To pull out the carob chips. Generally speaking I am not a fan of carob. There are very few things that I like that have it. It seems like a poor substitute most of the time but in these cookies, they are perfection! The cookie recipe is altered from one from Babycakes and the frosting is mine. These were a HUGE hit at the shower! It makes ~36 sandwich cookies.

Note: The cookies are not super sweet to account for the sweet frosting so if you just want cookies, not sandwiches up the sugar a tad. Also, these are great chilled! I was worried the texture would be messed up by refrigerating over night but they are even better.

gf carob pecan sandwich cookies

2 cups virgin coconut oil
1 cup applesauce
2 tsp salt
2 tbsp vanilla extract
1 tbsp almond extract
2 cups turbinado sugar
3 cups Bob’s Red Mill GF All-Purpose Baking Flour
1 cup sorghum flour
1/4 cup flax meal
1/4 cup chia meal
2 tsp baking soda
1 tsp ground cardamom
3 tsp xanthum gum
1 cup carob chips
1 cup chopped pecans

Preheat the oven to 325 and line baking sheets with parchment (I don’t have enough baking sheets so had to do this in a few rounds). Mix the oil, applesauce, sugar, salt, and extracts in a large bowl. In a medium bowl mix the rest of the dry ingredients, flours, seed meals, baking soda, cardamom, xanthum gum. Put a bit of the dry into the wet at a time and mix. I just used a fork but a mixer would work, too. The dough will be a little grainy, don’t judge the final taste on the dough – GF flours always have a weird taste to me when raw but cooked they are great. Once it is fully combined fold in the chips and pecans. I used a half sphere tablespoon to scoop out the dough onto the sheet and that worked great. Space about an inch apart and squish them down a bit before putting them in the oven. Bake for 15 minutes, allow to cool a few minutes before transferring to your cooling rack. ** Refrigerating the dough makes it easier to scoop and makes a fluffier looking cookie. Allow to cool COMPLETELY before sandwiching.

vanilla frosting

1/2 cup non-hydrogenated shortening
1/2 cup soy-free Earth Balance margarine
2 cups powdered sugar
1 tbsp vanilla extract
1 tbsp almond milk
1 tbsp ground coconut (grind unsweetened coconut in the the food processor)

Use a handmixer to mix the shortening and earth balance until smooth and it starts to fluff a bit (1-2 minutes). Add in the sugar ~1/2 cup at a time and mix, add in the extract and almond milk about half way into the process. Keep mixing for a few minutes until it gets light and fluffy, fold in the coconut.

Put a spoon full on the center of your cookie and put another cookie on the other side! :c) I don’t know if I was just being weird but it seemed to work better if you spin the cookie a little like you’re taking a sandwich cookie apart? Seemed to distribute the frosting just right (and was more entertaining!)

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