Gluten-Free Vegan Sandwich Cookies

Getting gluten-free right doesn’t have to be a pain.  There are a few hacks to keep in mind, and this recipe takes advantage of at least one.  These passed the “it doesn’t taste gluten-free!” test, and they all got eaten quickly last time I took them to an event–so I’m sharing them with you today!

I make my own gluten-free baking mix, complete with a blend of several different flours as well as a leavening agent (baking powder) and a gluten replacer (like xanthan gum).  You could get a pre-made all-purpose gluten-free baking mix, or make your own–I’m including the mix I used here as well, so the choice is up to you!  Note, though: I can’t guarantee it will turn out exactly the same if you use a different baking mix!

Let’s get started:

Ingredients

• 1 1/2 c cane sugar
• 1 c vegan margarine (such as Earth Balance)
• 1/2 c rice milk (or other non-dairy milk)
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar
• 2 1/2 c gluten-free baking mix (I make my own, recipe for this included below!)
• 1 TBS psyllium husk powder
• 1/4 tsp salt

Instructions

• If you’re making your own gluten-free baking mix, then scroll down below first for that, and then come back.
• Combine ingredients in the order you see them above.  Mix thoroughly.
• Drop onto a lightly greased cookie sheet by the spoonful.
• Bake in a preheated oven at 375 degrees for 10 minutes (or longer if your cookies are larger).  They’re done right as you see the first bits of brown on the tops.
• Allow them to cool completely before filling!
• You can fill them with whatever you like, but chocolate frosting is usually a winner.  You can purchase chocolate frosting or make your own.  There are loads of recipes for chocolate frosting out there, but if there is demand for it, I can post one here, too!

Here are a few different fillings: chocolate, pumpkin, and pastel lemon:

And now the gluten-free baking mix, which this recipe uses:

Gluten-Free Baking Mix

This baking mix is what I’m currently using in cookies.  You could also use a pre-made all-purpose baking mix and likely get similar results (no guarantee, though, as each one is different!)  Note that a baking mix is different than just a flour blend, as the baking mix will contain a leavening agent, such as baking soda, and a sticky agent, such as xanthan gum.  That said, here’s how to make the blend I used:

• 1 c potato starch
• 1 c tapioca starch
• 1 c rice flour
• 1/2 c arrowroot starch
• 2 TBS baking powder
• 1 TBS xanthan gum