I started baking with sugar today for the first time after 35 days of sugar-free recipes. During sugar-free January I was so inspired to create, develop and experiment in the kitchen. With our move and this shift in life, I feel more inspired than ever to create. When we moved to Texas in early December (see my here) I was really burnt out. Like everyone, 2020 took a huge toll on my mental health and ability to cope. As everyone transitioned to working from home, my work went through the roof. The beauty of setting up and scaling a digital marketing business. In the middle of the pandemic, my husband was at training for 5 months (3 of which we couldn’t talk for – think old school snail mail every day). While I was in the middle of that 5 months apart, dealing with the everyday fear of covid from work, getting closer to my graduate degree, and also balancing a full-time job and clients, I was barely hanging on. I decided when I moved to take time for myself. Adapt to a new setting, settle into our house, and establish a baseline again.
I classify myself as a hummingbird, constantly moving, researching, and trying to grow myself. As much weight as I hold in always pushing, I never put any importance into the slow moments of recovery. At 26, I realized I need to recover as much as I need to push myself. I felt my creativity coming back in and the excitement I always felt when I baked filling my cup back up.
During the holiday, I put some serious effort into creating a list of recipes that I wanted to try to make. After a quick trip to Trader Joe’s, and yes I said quick, I left with a few boxes of Joe Joe’s (gluten-free!), and 3 pounds of dark chocolate. I would say that is a great trip to the store! I got one box of the peppermint Joe Joe’s because I need them to make my favorite holiday cookies! The other two boxes, well I hadn’t figured that out yet!
I was daydreaming about Oreos the other day and was thinking why not combine my sandwich cookies and my favorite chocolate cookies?! So, I did just that! These cookies are soft, rich, and full of rich cocoa flavor! The ultimate cookies n’ cream cookie!
Gluten-Free & Vegan Double Chocolate Sandwich Cookies
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 35 cookies 1x
- Category: cookies
- Method: baking
The flavor of a rich brownie with chunks of sweet chocolate cream sandwich cookies for added texture! These gluten-free and vegan cookies will satisfy your chocolate sweet tooth!
- 1/2 cup of vegan butter
- 3/4 of granulated sugar
- 1 tsp of vanilla extract
- 1/4 cups of dairy free milk (I like to use cashew milk)
- 1/2 cups of cocoa powder
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 cup of gluten-free flour – I always use Bob’s Red Mill 1:1
- 1 cup of broken sandwich cookies (options: 1, 2, 3) – about 8 cookies
- Preheat your oven to 350° and line your baking sheet with parchment paper or a silicon baking mat
- In a mixing bowl with either a stand mixer or a hand mixer, cream your butter and sugar until light and fluffy
- Next, add your vanilla extract, baking powder, salt and dairy free milk
- Slowly add your cocoa powder one tablespoon at a time to your dough
- Mix until combined and there are no lumps in the dough
- Add your gluten-free flour to your cookie dough and beeat until just combined
- Using your hands, break about 8 sandwich cookies into bite size pieces or smaller and add to your dough
- Gently fold your cookies into the dough until there are pieces of cookie chunks ribboned in the dough
- Using a small ice cream scoop or two teaspoons, scoop your cookie dough into 1″ cookie balls and place on a baking sheet
- Chill your cookie dough balls in the fridge forr 30 minutes until thtey are firm
- Bake for 10 minutes at 350° F until they spread slightly, repeat with your remaining cookie dough
- Remove from the oven and let them cool on a cooling rack before eating
- Eat and enjoy!
* this recipe was tested using Bobs Red Mill Gluten-free 1:1 flour
Keywords: double chocolate cookies, gluten free cookies, vegan cookies
One thing that I love about these cookies is the texture! I love the crispy edges and the soft fudge center. The pieces of broken sandwich cookies keep their integrity but the creamy center slightly melts adding a delicious richness to the cookie. If you can’t tell, I am obsessed with these cookies!
Gluten-Free & Vegan Oreo Fudge Brownies - Paige BakesMay 12, 2021 at 7:14 am
[…] this year I shared two recipes, my gluten-free and vegan chocolate fudge brownies and these gluten-free and vegan double chocolate chunk cookies. I have been stockpiling a box of gluten-free Oreos to make this recipe. Hiding those from my […]