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Gluten-Free Family Favorites: Chocolate Cookies With Fluffy Frosting

A marshmallow-like filling sandwiched between two small chocolate cookies offers up a play of textures and sweetness. Whether your children prefer the fluff, the cookie, or both, these are sure to please.

RELATED: Gluten-Free Teriyaki Chicken

RECIPE: Chocolate Cookies With Fluffy Frosting

Makes 20 Cookie Sandwiches

Ingredients

Cookies

  • ½ cup (1 stick, 113 grams) butter, softened
  • ½ cup (115 grams) packed light brown sugar
  • ¼ cup (54 grams) granulated sugar
  • ½ teaspoon gluten-free pure vanilla extract
  • 1 egg
  • ¾ cup (94 grams) Artisan gluten-free Flour Blend
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ cup (40 grams) cocoa powder
  • ¼ teaspoon salt

Frosting

  • ¾ cup (162 grams) granulated sugar
  • 3 tablespoons water
  • 1 egg white
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon GF pure vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. To make the cookies, cream together the butter, brown sugar, granulated sugar, and vanilla with a mixer on medium speed. Add the egg, mixing until incorporated. In a separate bowl, whisk together the flour, xanthan gum, baking soda, cocoa powder, and salt; add to the butter mixture and mix until well blended.
  3. Shape the cookie dough into 1-teaspoon-size balls and place on ungreased baking sheets — or one sheet, baking in batches —1 inch (2.5 cm) apart. There should be 40 cookies. Bake for 7 minutes, until the cookies puff and are cracked on top. Let the cookies rest for 2 minutes, then transfer to a wire rack to cool completely.
  4. While the cookies are cooling, make the frosting. Combine the granulated sugar, water, egg white, and cream of tartar in a metal or glass bowl. Use a handheld mixer to combine the ingredients. Place the bowl over a pot of simmering water to create a double boiler; the bottom of the bowl should not touch the water. Mix in the double boiler on high for 7 minutes, until the frosting is fluffy like marshmallow. Remove from the heat and mix in the vanilla. Beat on high for another 2 minutes
  5. To assemble the cookies, spread frosting on the bottom side of one cookie and top with another cookie to create a sandwich. Repeat to make 20 cookie sandwiches.*

*The assembled cookies are best the first day. If you will not be eating them immediately, frost the cookies just before serving.

High-altitude adjustments: Increase the flour to 1 cup (125 grams).

Kids can ...

  • Collect ingredients from the pantry and refrigerator
  • Measure ingredients
  • Crack the egg
  • Dump ingredients into the mixing bowl
  • Turn the mixer on/off
  • Whisk the dry ingredients
  • Scoop the cookies onto the baking sheet
  • Spread the frosting on the cookies and make the sandwiches

To make this recipe ...

Dairy/lactose/casein-free

· Substitute vegan shortening for the butter

Corn-free

· Use arrowroot flour to make a corn-free version of the Artisan GF Flour Blend

GF Artisan Gluten-Free (GF) Flour Blend

1 cup of Artisan GF Flour Blend weighs 125 g.

Single batch

Makes about 3 cups

Ingredients

  • 1¼ cups (156 g) brown rice flour
  • ¾ cup (88 g) sorghum flour
  • ⅔ cup (90 g) cornstarch
  • ¼ cup (37 g) potato starch
  • 1 tablespoon plus 1 teaspoon (14 g) potato flour
  • 1 teaspoon (3 g) xanthan gum

RELATED: Gluten-Free Pesto Mac and Cheese

Instructions

  1. Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

Recipe from "Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day," copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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