Chocolate & Jam Sandwich Cookies | Vegan, GF
These soft sandwich cookies are gluten free and vegan. They are made with chickpea flour and filled with a dark chocolate ganache and raspberry jam.
If you’re not a fan of raspberry, orange jam or peanut butter would also be great pairings with dark chocolate.
Because of the ganache, these sandwich cookies need to be kept in the fridge. Put them in a container, they are going to stay nice and soft, with some crunchiness from the chocolate chips.
How to make a vegan ganache?
As I like to keep things simple, I just replaced the usual whipping cream by a vegan coffee creamer. I used one from the brand Califia Farms, the unsweetened coconut cream and almond milk. You can use other brands and types, I personally would keep it unsweetened as the cookies are already sweet enough.
Making ganache is very easy : bring the cream to a boil, pour over the chocolate and mix with a hand blender until smooth.
It needs to be made the day before so that it has time to set in the fridge. Take it out of the fridge a couple of hours prior to filling the sandwiches to reach the right consistency for piping.
Chickpea flour cookies
I love this cookie recipe, it’s the fastest and easiest recipe I’ve ever had. And the smell when baking is amazing! I already published the recipe on my blog, with different flavors.
Chickpea flour, which is also known as gram, besan or garbanzo bean flour can be found in natural food stores or in the gluten free aisle of your grocery store.
It has a lot of health benefits, it is rich in vitamins and minerals, high in fiber and proteins which is great for people on a vegetarian or vegan diet. Who said cookies were not good for you?!
Chocolate & Jam Sandwich Cookies | Vegan, GF
Ingredients
Chocolate ganache
- ¾ cup dark chocolate (150 g)
- ½ cup + 1 tbsp vegan coffee creamer (150 ml) – see notes
Cookies
- 1 ½ cup chickpea flour (180 g)
- 1 pinch salt
- 1 tsp baking soda (6 g)
- 4 tbsp brown sugar (40 g)
- ⅓ cup canola oil (80 ml)
- ⅓ cup maple syrup (120 ml)
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (100 g)
- raspberry jam for the center
Instructions
Chocolate ganache – make the day before
- Bring the coffee creamer to a boil in a small pot. Pour over the dark chocolate chips/pieces and mix with a hand blender until smooth.
- Cover with plastic wrap directly on top of the ganache and refrigerate overnight.
Cookies
- Take the ganache out of the fridge and preheat the oven to 350°F – 180°C.
- In a bowl, mix the chickpea flour, baking soda, salt and brown sugar.
- Add the canola oil, maple syrup and vanilla extract and mix until combined.
- Lastly, add the chocolate chips.
- Divide the dough in 26 small cookies (20 g each), roll and flatten with the palm of your hands. Place on a baking sheet lined with parchment paper and bake for 8 minutes. Allow to cool down.
Assembling
- Once the ganache has the right consistency, pipe a circle on half of the cookies, leaving a hole in the center.
- Fill the center with jam and close the sandwich with the other half of the cookies.
- Put in a container and keep in the fridge.
Notes
You can substitute the raspberry jam with orange jam or peanut butter.
Because of the ganache, these sandwich cookies need to be kept in the fridge. Put them in a container, they are going to stay nice and soft, with some crunchiness from the chocolate chips.
For the vegan coffee creamer, I used one from the brand Califia Farms, the unsweetened coconut cream and almond milk. You can use other brands and types, I personally would keep it unsweetened as the cookies are already sweet enough.
Chickpea flour, which is also known as gram, besan or garbanzo bean flour can be found in natural food stores or in the gluten free aisle of your grocery store.
Calories are per one sandwich cookie.