Paige Harris 
Uplevel your dessert game with these gluten-free Jam Packed Coconut Cream Sandwich Cookies. Oreo shm’oreo, am I right?
Confession time: I don’t have a favorite dessert.
When I was a kid, I was all about plain chocolate ice cream as my only true dessert love. But as I’ve gotten older, my tastes have expanded so much that I really can never choose a pure favorite. Although I do always have pumpkin pie on my birthday…
That being said, chocolate paired with raspberry or coconut are two of my favorite combinations ever. So when it came to dreaming up a new cookie, I thought, why not all three?
These cookies may be similar in structure to America’s Favorite Cookie, but they use MY favorite ingredients instead.
I made these sandwich cookies with Otto’s Cassava Flour, aka the best grain-free flour that exists. I’m proudly an affiliate for them now, but have been consistently using their flour for almost two years now to create crazy good baked goods. You’ll never miss the gluten!
Since cassava flour can be a bit more absorbent than most, you want to make sure that you add it slowly to this recipe. Your dough should be pliable, but not sticky. I gave gram measurements to try and help you keep the consistency right!
I also used coconut sugar in these cookies to cut back on their sweetness. However, I have made batches with white sugar and they turn out great! Just a bit sweeter.
The combination of the lightly sweetened coconut cream filling and raspberry jam is where these cookies shine. I used Trader Joe’s Organic Fresh Raspberry Preserves in my batch, and the tartness cuts perfectly through the richness in the rest of the cookie. Yum!
If you make a batch, be sure to stick a photo over on Instagram and tag me so I can see!
Jam-Packed Coconut Cream Sandwich Cookies
Uplevel your dessert with these gluten-free sandwich cookies.
Ingredients
Dry
- 225 grams Otto's Cassava Flour plus more for rolling out the dough*
- 45 grams unsweetened cocoa powder
- 3/4 tsp sea salt
Wet
- 2 sticks unsalted butter softened (1 cup)
- 200 grams coconut sugar (1 cup)
- 1 large egg
For the Coconut Butter Filling
- 1/2 cup coconut butter
- 1 tsp vanilla extract
- 1 1/2 tsp maple syrup
- 1/8 tsp sea salt
Extra
- 1/2 tsp raspberry jam per cookie
Instructions
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Preheat your oven to 375 degrees F and have two sheet pans at the ready.
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First, combine the wet ingredients in the bowl of a stand mixer. With a paddle attachment, mix until light and fluffy. If you do not have a stand mixer, you can also hand mix.
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Next, slowly add in the flour & cocoa mixture while the mixer is still running at a low speed. Scrape down the sides of the bowl with a spatula as you go.
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Divide the dough into two balls. Take the first and roll it out on a floured surface until it's about 1/2 an inch thick. Use a shot glass or small cookie cutter to cut out each circle and transfer them all to a sheet pan. Once you cut out as many cookies as you can, bunch the dough back up into a ball and repeat the process.
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Do the same steps with the second dough ball. Be sure that you have an even number of cookies since you're making sandwiches!
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Bake the cookies for ~10 minutes, until they begin to harden on the bottoms. Allow to come to room temperature, then transfer to the fridge to chill for at least 2 hours.
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Once chilled, assemble your coconut butter filling. Use a butter knife to place a dollop on one cookie and mush it around with your fingers. Top with jam, and then a second cookie.
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Store cookies in a container in the fridge to keep them from melting.
Recipe Notes
* Your dough should be moist, but workable. If it’s sticking to your hands and the rolling pin, add more cassava flour spoonful by spoonful until you can work with it!
