Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)
These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle.
Servings: 10 sandwich cookies
Ingredients
For Strawberry Cookies:
- 8 tablespoons coconut oil or butter, softened
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- ¼ tsp. almond extract optional, skip if nut free
- Pinch salt
- 1/2 cup coconut flour plus 2 tablespoons (60g total)
- ⅓ cup tapioca flour
- 1/4 cup strawberry powder see note
For Chocolate Ganache:
- 1/3 cup coconut milk
- ½ cup Enjoy Life Mini Chocolate Chips
To assemble:
- 1/4 cup strawberry preserves or jam store-bought or you can make your own here
Instructions
For cookies:
- Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
- With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
- Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
- Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
- Let rest for 10 minutes until the dough has stiffened up slightly (see note).
- Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
- Bake for 12 minutes on middle rack.
- Remove from oven and cool completely.
For ganache:
- Place Enjoy Life Mini Chips in a small heat proof bowl.
- Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
- Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes.
- Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.
To assemble:
- Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
- Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
- Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.
Notes
To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
If you'd like to make your own jam, check out this post.
If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.