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Halloween Gluten-free Sandwich Cookies Recipe

Ingredients

  • For approximately 20 sandwich biscuits

  • Ingredients for the dough:

  • Ingredients for the filling:

  • Additionally:

  • Spider web:

Directions

Tasty sweet gluten-free halloween treats. Decorate these chocolate filled sandwich cookies with nice spiderweb designs for your upcoming halloween party.

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Ingredients

For approximately 20 sandwich biscuits
Ingredients for the dough:
160g rice flour (e.g. KOMEKO Knusperlust)
120g ground almonds
60g coconut blossom sugar
1 tsp baking powder
1 tsp pumpkin spice spice mix (optional, alternatively cinnamon)
1 pinch of turmeric
70g maple syrup
30g liquid coconut oil
30g carrot and turmeric juice
25g plant-based milk of choice
Ingredients for the filling:
250g dark chocolate of choice
3 tbsp plant-based milk of choice
1 tsp pumpkin spice spice mix (optional, alternatively cinnamon)
1 vanilla pod
Additionally:
1 walnut-sized piece of turmeric
3-4 carrots
150g powdered sugar
1-2 tsp lemon juice
Spider web:
either black sugar lettering of choice or 100g very dark chocolate optionally black/grey food colouring of choice

Steps

1

First prepare the juice by juicing carrots and turmeric with the slow juicer.

2

Preheat the oven to 175 degrees top and bottom heat.

3

Mix the dry ingredients for the dough. Mix the maple syrup, liquid coconut oil, plant-based milk and carrot and turmeric juice and add to the dry ingredients. Knead the dough in Croustina programme 15.

4

Then divide the dough into three portions and roll out each about 0.5 cm thin on a floured work surface.
Cut out circles and distribute the circles on baking paper.
Bake the biscuits until golden brown for 6-8 minutes, then let cool completely.

5

For the filling, melt the chocolate. Add the spices.
Stir the plant-based milk into the melted chocolate until the mixture thickens. Then chill for another 20-30 minutes, until the mixture is a little firmer but still creamy.
Pour into a piping bag and spread some of the chocolate filling onto one of the biscuits, place another biscuit on top and press. Chill for 30 minutes.

6

To make the icing sugar, mix powdered sugar and lemon juice. It should be viscous.
Spread a dollop of icing sugar on the top biscuit.

7

Optionally, the biscuits can be decorated with a spider web decoration.
To do this, work either with black sugar lettering or with liquid dark chocolate that is optionally coloured with food colouring.
Draw three circles on the icing. With the help of a toothpick, draw the circles outwards so that a spider web decoration is created.

Let the biscuits dry for about 30 minutes.

Enjoy

Ingredients

For approximately 20 sandwich biscuits
Ingredients for the dough:
160g rice flour (e.g. KOMEKO Knusperlust)
120g ground almonds
60g coconut blossom sugar
1 tsp baking powder
1 tsp pumpkin spice spice mix (optional, alternatively cinnamon)
1 pinch of turmeric
70g maple syrup
30g liquid coconut oil
30g carrot and turmeric juice
25g plant-based milk of choice
Ingredients for the filling:
250g dark chocolate of choice
3 tbsp plant-based milk of choice
1 tsp pumpkin spice spice mix (optional, alternatively cinnamon)
1 vanilla pod
Additionally:
1 walnut-sized piece of turmeric
3-4 carrots
150g powdered sugar
1-2 tsp lemon juice
Spider web:
either black sugar lettering of choice or 100g very dark chocolate optionally black/grey food colouring of choice

Freiknuspern

Freiknuspern

Fabienne is the author of the allergy friendly foodblog freiknuspern.de. She creates tasty gluten free, vegan and sugar free recipes that she shares on her blog and instagram. Fabienne also writes about her life with food intolerances and allergies and wants to show, that even while suffering from food allergies no one has to miss out on the taste of good food.

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