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Ingredients
Scale
- 1 cup Bob's Red Mill 1:1 gluten-free flour
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 stick butter, melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1½ teaspoons Singing Dog vanilla extract
- 1 large egg, room temperature
- 4 oz OliveNation Barry Callebaut mini dark chocolate chips
- 4 oz OliveNation holiday compound chips
- 2¾ cups powdered sugar
- 1 stick butter, softened
- 3 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Whisk together gluten-free flour, baking soda, and salt in a bowl.
- Cream melted butter, brown sugar, granulated sugar, and vanilla until smooth. Add the egg and mix well.
- Gradually combine dry ingredients with wet mixture; fold in chocolate chips.
- Scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 8 to 10 minutes until golden.
- While cookies cool, whip softened butter for frosting until creamy.
- Gradually add powdered sugar, salt, and heavy cream, mixing until rich and creamy.
- Pipe frosting on half of the cooled cookies, then top with remaining cookies to create sandwiches.
Notes
Ensure all ingredients are at room temperature for best results.
Store leftovers in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 2
- Cholesterol: 30