Mmmm…who could resist a cookie resembling a classic crème filled favourite? And the best part – it’s gluten free!
I ‘discovered’ this recipe by accident. While in the midst of creating another, this gluten free chocolate cinnamon cookie was born. So this past weekend, I decided to go back and give it a try.
For this recipe, I decided to use one of my favourite gadgets – my cookie press gun. I picked up this gadget many, many years ago – before they were so easy to find. When I first laid my eyes on it, I thought: what is this sweet invention, and, I must have it! And to this day, I’m so glad I gave in to my splurge. It’s perfect for when you feel like making cut-out cookies, but you’re too lazy to roll out the dough, or the dough you’ve made is not stiff enough to roll out. Plus, because the stencils are small, you get so many cookies out of one batch of dough. Perfect for mini indulgences!
I happened to have some swiss meringue vanilla buttercream on hand – perfect for filling these little choco treats.
Make sure to store the filled cookies in the refrigerator. You can choose to take them out a few minutes before eating, if you prefer the buttercream at room temperature. In my opinion though, this treat tastes much better cold from the fridge.
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Pure deliciousness!
Here are the recipes, enjoy!
Ingredients
- 1 cup white rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup premium unsweetened cocoa
- 2 1/2 tbsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1 1/4 cup butter or margarine, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- 5 large egg whites (5 oz)
- 1 1/4 cup granulated sugar
- 1 1/2 cups unsalted butter, softened and cut into cubes
- 1 tbsp pure vanilla extract
Method
- Preheat oven to 350°F. Lightly spray cookie sheets and set aside.
- Mix dry ingredients together in bowl and set aside.
- Cream butter and sugar until light and fluffy. Add egg and mix until well combined.
- Add dry ingredients in batches, mixing just until combined between each batch.
- Fill cookie press gun and close with preferred stencil. Press dough onto cookie sheets.
- Bake at 350°F for 8-10 min. Remove and let cool on cookie sheet for 2 minutes before transferring to wire rack to cool completely.
- Once cookies are completely cooled, fill with vanilla buttercream if desired.
- Before beginning, make sure mixer bowl is completely grease-free.
- Add egg whites and sugar and simmer over a pot of water (not boiling). Whisk constantly but gently, until temperature reaches 160°F of candy thermometer, or until sugar has completely dissolved and egg whites are hot (about 10 min).
- During cooking process, wipe down sides of bowl with wet pastry brush or spatula so granules of sugar don’t stick to the sides of the bowl and cook.
- Take off stove and place bowl back on mixer, fitted with whisk attachment.
- Whip until mixture is thick, glossy and neutral, and the outside of the bowl has cooled down. Switch over to paddle attachment and while mixing on low speed, add butter one cube at a time and mix until it reaches a silky smooth texture. If it curdles, keep mixing until it comes back smooth. Add vanilla and combine.
- Leftovers can be stored in the refrigerator for up to 1 week for freeze for up to 6-8 weeks. If frozen, you can thaw overnight out at room temperature and re-whip with paddle attachment.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
