Chocolate Mint Sandwich Cookies

Grain-Free Chocolate Mint Sandwich Cookies

Gluten-Free, Grain-Free, Nut-Free

Print Recipe

While there are a lot of chocolate cookie recipes out there, this version will not disappoint. Bittersweet chocolate and refreshing mint are an iconic pair, and they meld together wonderfully in this sweet snack. This treat is easy to bake, and they'll surely be a hit for special occasions, giveaways, or even bake sales. 

Yield: about 1 dozen sandwich cookies

Ingredients

• 1 bag Otto’s Naturals Grain-Free Ultimate Cookie Mix (346 g)
• ½ cup butter, melted
• 1 egg
• 1 tsp. vanilla extract
• ⅓ cup cocoa powder

Filling:

• 8 ounces cream cheese, softened (1 package)
• ½ cup butter, softened
• 1 tsp. mint extract
• 2 cups powdered sugar

Instructions

1. Line two cookie sheets with parchment paper. Preheat the oven to 350°F.
2. Prepare the grain-free cookie mix as directed on the bag using the ½ cup of butter, 1 egg, and vanilla extract. Add the cocoa powder. Stir until the cookie dough is smooth.
3. Scoop the batter into tablespoon sized balls, roll them, and place them on the cookie sheets. Flatten each cookie slightly with the palm of your hand.
4. Bake for 10-11 minutes. Let the cookies cool for 2 minutes on the cookie sheets before transferring them to a wire rack to cool completely.
5. Once the cookies are cool, combine all of the filling ingredients in a mixing bowl. Beat until a smooth frosting forms. Set the cookies in pairs and spread some frosting onto the bottom of one cookie from each pair. Sandwich the other cookie on top and enjoy!

Parchment paper is a must have for baking. It's nonstick, oven-safe, and versatile for all pan shapes! The key to making the most out of our parchment paper is to know how and when to use it. Here are some mistakes you should avoid:

• Using it at the wrong temperature – not all parchment paper can withstand high heat. After all, they are still paper and may burn. It is recommended to use your parchment paper under 425°F or 220°C. 

• Not cutting them according to size – be sure to cut your parchment paper according to the size of your pan or dish to ensure that lining will be even.

• Using the wrong side facing up – if your parchment has it, ensure that the glossy side is facing up. Food should come into contact with this side since it is the silicone/nonstick side.

How do you keep gluten-free cookies from spreading?

Some common mishaps with gluten-free baking include:

• Using the incorrect combination of gluten-free flours OR
• Failing to realize that gluten-free cookie batter frequently needs to be moister than its traditional counterpart 

To avoid the spreading of gluten-free cookies, be sure to chill the dough before you bake them. This will ensure that the fats will solidify; as the cookies start to bake, the fats will take longer to melt, hence faster setting and less spreading. 

Thank you for trying out this recipe! We hope that you loved and enjoyed using them.

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