Do you have trouble finding healthy cookies for your growing toddlers? Finding treats that are “gluten-free, dairy-free, and low in sugar”, in our local grocery stores for my 22-month old son, Leo, is next to impossible. This motivated me to create this chocolate sandwich cookie recipe. They are very easy and quick to make at home.
I have to say, there are many great foods Leo can eat as snacks, such as my homemade low salt cinnamon roasted almonds, fresh fruits, and avocado. I am glad he enjoys all kinds of fresh fruits very much. The vitamins, minerals, dietary fibers and natural sugars are all good and necessary things his body needs. However, sometimes I like to give him some other treats, like cookies, but without added sugar.
A few weeks ago, while Leo and I were in our doctor’s waiting room, we met a mother and her little girl who is the same age as Leo. She was a little bit fussy, so her mother handed her a piece of Clif Bar to comfort her and said: “I know it’s not good for you, but it will keep you happy.” Both the sugar content and the mother’s words surprised me. There are 24 grams of sugar in one bar. A bit much for a toddler, isn’t it?
Another reason I created this recipe was for one of my best friends, Yuan. Her son, Jason, who is a few weeks younger than Leo, is allergic/intolerant to gluten, egg, and nuts. They are going to go back China to visit for a few weeks. She needed some convenient food for him that she could take on the airplane for the 15-hour trip. These homemade allergy-free healthy cookies will be perfect for that.
To make the dark chocolate cookie dough, I used my food processor to combine the chilled gluten-free flour, stevia, vegan butter and coconut oil. I also added some chilled applesauce to moisturize the dough and help with shaping it into a ball. If you like a crispy version, just press the ball down to a 1/8” thick disk and then bake the cookie dough for 18 minutes at 325 ºF. You can add a coconut cream filling between two cookies if you like.
Would you like some of these healthy chocolate sandwich cookies for you and your toddler to enjoy? They are gluten-free, vegan, nut-free, and no-sugar added and very quick and easy to make. Of course you can use cookie cutters to cut the cookie dough for various shapes. Have fun with these healthy cookies!
- 1-½ cups all-purpose gluten-free flour approximate 8.7 oz
- ¼ cup Maseca Corn Masa flour
- ¼ cup coca powder
- ¼ tsp baking soda
- ¾ tsp pure stevia extract powder I used Now brand
- 6 oz vegan butter
- 2 oz coconut oil soft but not liquid
- 2 tbs applesauce
- 1 tsp vanilla extract
- ½ cup unsweetened coconut cream
- 2 tsp agave nectar
- Place the gluten-free flour in freezer 1 hour before making the cookie dough.
- Use a fine mesh strainer to sift the flours and cocoa powder over a mixing bowl and then transfer them into a food processor. Pulse the flour with both baking soda and stevia powder. Add the rest of cookie ingredients and pulse until the mixture just comes together. If the dough is too soft at this point, place the dough in the freezer for 10 minutes until the dough is firm.
- Preheat the oven to 325 ºF. Scoop out one golf ball sized chunk of dough at a time and roll it into a ball. It will yield about 16-18 balls. Place the balls onto a parchment paper lined baking sheet.
- Use your palm to gently press down each cookie ball to form an approximately 2-1/2 inch disk.
- Bake the cookies for 18 minutes until the tops feel dry. Let the cookies cool for 5 minutes on the baking sheets and then carefully transfer them onto a wire cooking rack to cool completely.
- While the cookies are cooling, mix together the filling ingredients. Spread approximately 1/2 tbs of the filling between two cookies, letting the bottom sides face each other.
For homemade all-purpose gluten-free flour (yield 40 oz all-purpose gluten-free flour)
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
4 oz cornstarch
4 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.