Description
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!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
* this recipe was tested using Bobs Red Mill Gluten-free 1:1 flour