These gluten free tuxedo sandwich cookies are my most adventurous gluten free cookie recipe to date. Lately I’ve been baking a lot with oat flour and I was wondering if it’s possible to make more intricate desserts with it. And the answer is yes, it is! These cookies came out a success on my first attempt.
Oats are gluten free, and while I do not have gluten sensitivities, I still prefer baking with oat flour as much as I can. That is because oat flour is so nutritious. It’s rich in protein and essential minerals like iron and magnesium. And in addition to its nutrient content, oat flour has a really nice flavor. It’s much much better than the store-bought gluten free flour mixes I tried in the past, which made my brownies taste like beans.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
However, as with all gluten free flours, oat flour creates baked items that are crumbly. Which is why I hesitated to try more intricate desserts with it. But I found that if I use an egg in the cookie recipe, it helps bring the dough together and provide some of the structural integrity that is missing from the lack of gluten.
I also used icing sugar instead of granulated one to create a cookie with a fine texture. But also to prevent the dough from becoming too crumbly.
I would also like to suggest you handle the cookies with care when they’re fresh out of the oven. Similarly to all gluten free cookies, they are the most crumbly when hot.
For this recipe I chose to make chocolate and vanilla cookies. However, if you have freeze-fried raspberry powder, I strongly recommend adding 25 g (1 oz.) to the vanilla cookies. Trust me, they will taste incredible. I know because my first and most popular recipe on this blog is for these raspberry gluten free cookies.
The chocolate ganache can be prepared in a few minutes, but it has to be refrigerated for at least 30 minutes. I recommend you first let it cool to room temperature in the bowl, then transfer it to a piping bag before refrigeration.
See more cookie recipes here.
And finally here’s the recipe for the gluten free tuxedo sandwich cookies:
Gluten Free Tuxedo Sandwich Cookies
Ingredients
For the vanilla cookies:
- 2 cups (200 g/ 7 oz.) oat flour
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ½ cup (60 g/ 2 oz.) icing sugar
- 1 medium egg, room temperature
- 1 tsp. vanilla extract
- pinch of salt
For the chocolate cookies:
- 2 cups (200 g/ 7 oz.) oat flour
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ½ cup (60 g/ 2 oz.) icing sugar
- 1 medium egg, room temperature
- ¼ cup (25 g/ 1 oz.) Dutch processed cocoa powder
- 1 tsp. vanilla extract
- pinch of salt
- 4-5 tbsp. oat flour for dusting the work surface
For the ganache:
- ½ cup (120 ml/ 4 ¼ fl. oz.) cream (35% fat content)
- 120 g (4 ¼ oz.) milk chocolate, chopped
Instructions
For the vanilla cookies:
- Sift the oat flour into a bowl. Add the salt and whisk them well together.
- In a large bowl, add the butter, and icing sugar. Using a stand mixer at low speed, or a wooden spoon, beat them together to a creamy and fluffy consistency. Add the egg and vanilla extract, and mix them in.
- Slowly add the flour into the mixer bowl and continue mixing until well incorporated, forming a soft dough. Gently flatten the dough to about 25 mm (1 inch) thickness. Then wrap it in plastic wrap and place it in the fridge for 30 minutes.
- On a lightly floured work surface, roll out the dough 6 mm (¼ inch) thickness. Using a cookie cutter, cut out shapes, re-rolling the scraps until all the dough is used. Place the cookies 25 mm (1 inch) apart on a baking tray lined with parchment paper. Refrigerate them for 30 minutes.
- Preheat oven to 180 °C (350°F).
- Take the baking tray from the fridge and place it directly into the preheated oven. Bake for 14-16 minutes. Remove the tray from the oven and allow the cookies to cool on the tray for 10 minutes before transferring them to a rack to cool completely.
For the chocolate cookies:
- Sift the oat flour and cocoa powder into a bowl. Add the salt and whisk them well together. Repeat the method used above.
For the ganache:
- Place the chopped chocolate into a bowl.
- Pour the cream into a small pot and heat it over medium heat. Once it begins to simmer, pour the cream over the chocolate. Stir until all the chocolate is melted, and mixture is creamy. Let it cool to room temperature. Then refrigerate for 30-60 minutes.
- Pipe the ganache between two cookies (one vanilla and one chocolate).
