If you have someone in your life that eats gluten free, you’ll want to save this recipe for chocolate sandwich cookies for later. It’s super easy to whip up for your spring gatherings and is a fun and festive way to celebrate.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
One thing that used to make me feel really upset was finding out that a friend had been diagnosed with celiac (a disease where your body can’t digest gluten). I have had several friends throughout the years come to this realization and it can be devastating to think about a life without all your favorite foods. However, it seems to me that in the past 5-10 years there have been so many products developed and sold that are gluten free and this always makes me feel happy for my friends.
This week I headed over to Walmart and was happy to see that there are several products from Pillsbury in the baking aisle. There are cake mixes, brownies mixes, cookie mixes and frostings that are all gluten free. This makes it easy to whip something special up for a gluten-free-eating-friend or family member. Stock up and keep these items in your pantry so you’ll always have something delicious on hand to make in no time. Sometimes gluten free products can be really expensive but I thought the price point on these baking mixes was spot on.
I know you’ve probably made homemade oreos before, right? They’re the cookies that call for a Devil’s Food Cake Mix and you put a thick layer of frosting between two of the cooled cookies. They are delicious and super popular whenever I bring them to a potluck or picnic. They are seriously the first thing that gets eaten. Kids love them and so do adults. They are chewy and soft and it doesn’t hurt that there is frosting in them! Well I decided to use a Pillsbury Gluten Free Devil’s Food Cake Mix to make these cookies. And it worked! Hooray!
Lately, my daughter has really been getting into baking. Her latest hobby is to watch all sorts of baking shows on the Food Network. She’s only 10 but I want to encourage baking and cooking because it’s a life skill that is so important.
This is one of those recipes that is easy enough for a child to make (or at least help with). I told her what to put in the bowl and she stirred and then we rolled the cookie dough on to a baking sheet. She is on spring break so it was a fun activity to do together while we had some down time from the normal hustle of daily life.
Within 8 minutes the cookie dough has baked into nice chocolate cookies that could be eaten as is…but we’re using frosting remember?
As soon as the cookies cooled down I used some homemade frosting that I had leftover in my freezer to frost the sandwich cookies. However, to make this recipe even easier I would suggest buying a can of the Pillsbury frosting (all of their frosting is already gluten free). You can go with a fudgy chocolate or vanilla or Funfetti…totally up to you.
Watch for another post in the next couple of weeks where I’ll share how I used Pillsbury Gluten Free Premium Brownie and Cookie Mixes at a spring cookout. I think you’ll like it 🙂
Some helpful links:
- Save on Pillsbury products!
- Mix up a Gluten Free Moment
- Pillsbury on Facebook, Pinterest and Instagram
- Gluten Free Pillsbury Products
And you can search the hashtag #MixUpAMoment to find all sorts of great gluten free spring treat ideas.
Print
Gluten Free Chocolate Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 20 chocolate cookies or 10 chocolate sandwich cookies 1x
Description
A simple gluten-free recipe for chocolate sandwich cookies.
Ingredients
- 1 (17 oz) package of Pillsbury Gluten Free Devil’s Food Premium Cake Mix
- 1/2 cup canola or vegetable oil
- 2 Tbsp melted butter
- 1 Tbsp water
- 2 eggs
- 1 container Pillsbury frosting (choose a flavor or your choice)
Instructions
- Heat your oven to 375° F.
- In a medium bowl combine the cake mix, oil, melted butter, water and eggs.
- Mix until well combined. The dough may be a little crumbly.
- Form the dough into balls using 1 1/2 Tbsp of dough for each ball. This should make 20 cookies. Place dough onto a cookie sheet that has been lined with parchment paper.
- Bake the cookies for about 7-8 minutes. Remove the cookies from the oven and drop the cookie sheet onto the countertop to flatten the cookies a bit. Transfer cookies to a cooling rack.
- Let the cookies cool for about 15-20 minutes.
- Spread frosting between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 3-4 days. These cookies freeze well, up to a month.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
