• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lane & Grey Fare
  • Home
  • Recipes
  • Subscribe
  • Our Story
menu icon
go to homepage
  • Easter Recipes
  • Recipes
  • Our Story
  • Portfolio
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter Recipes
    • Recipes
    • Our Story
    • Portfolio
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert

    Double Chocolate Sandwich Cookies

    Published: Mar 11, 2021 · Modified: Jun 9, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe

    These Double Chocolate Sandwich Cookies have a luscious layer of chocolate fudge sandwiched between two soft chocolate sugar cookies. They’re sweet, rich and just overall delicious. If that wasn't enough, they’re gluten free, egg free, nut free and can easily be dairy free (vegan)!

    Looking down at Double Chocolate Sandwich Cookies with their exposed fudge center.

    These chocolate sandwich cookies are the most decadent little treats. These eggless sugar cookies with the chocolate center were my daughter’s idea; she loves rolling dough but wanted the cookies themselves to be all chocolate! Fore vanilla, check out my Cut Out Sugar Cookies!

    If you're looking for a regular sugar cookie without the rolling, check out my Dark Chocolate Sugar Cookies!

    If you’re looking for more dark chocolate cookie recipes, try Dark Chocolate Sugar Cookies, Chocolate Marshmallow Cookies, Eggless Chocolate Cookies and Chocolate Blossom Cookies.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to make Double Chocolate Sandwich Cookies
    • Expert Baking Tips
    • Recipe FAQS
    • Other Chocolate Cookie Recipes You'll Love
    • 📖 Recipe
    • Double Chocolate Sandwich Cookies

    Reasons to Love these Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft Cookies & Gooey Inside- The cookies are soft, chewy and oozing with chocolate inside!
    • Chocolate Fudge- They are fully loaded with our chocolate fudge!
    • Double Chocolate- There is chocolate in two different ways like in our Chocolate Thumbprint Cookies!

    Ingredient Notes

    A dark gluten free Double Chocolate Sandwich Cookie with fudge.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Vegan Baking Stick/Butter- Only use room temperature. If you use melted, the cookies will spread too much while baking.
    • Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
    • Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Dark Chocolate Sugar Cookies.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Chocolate Chips- I use semi sweet for the filling but feel free to use whatever you prefer. For vegan, make sure to use vegan chocolate.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. 

    How to Make this recipe with All Purpose Flour

    • Use 1 ½ packed cups of regular flour (252 grams).
    • Make sure to also use packed cups of cocoa powder. 
    • Only use 2 tablespoons of milk.
    • You still need to chill the dough due to the lack of eggs.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Egg free, gluten free and nut free Double Chocolate Sandwich Cookies.

    How to make Double Chocolate Sandwich Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Whisk Together the Dry Ingredients

    In a medium bowl, combine the gluten free flour, both cocoa powders, baking powder and salt. Whisk to combine.

    Whisking together the dry ingredients in a glass bowl.

    Step 2: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    Cornstarch and water in a glass bowl.
    Cornstarch and water in a bowl mixed thoroughly.

    Step 3: Cream the Sugars

    In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the butter or vegan baking stick and both sugars until soft and creamy. About 2 minutes.

    Step 4: Add in the Other Wet Ingredients 

    Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.

    Butter and sugar mixed together with a spatula.
    Step 3
    The liquid ingredients in a bowl with a spatula.
    Step 4
    Mixing the dry and wet ingredients to make a chocolaty batter.
    Step 5

    Step 5: Add in the Dry Ingredients 

    With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.

    Step 6: Chill the Dough and Preheat the Oven

    Remove dough from bowl, shape into a round flat disc. if the dough seems too sticky, add a little cocoa powder on the dough to keep it from sticking. Wrap in plastic wrap and refrigerate for at least 1 hour. It needs to harden otherwise the cookies will spread all over the place. You can even chill overnight.  

    After an hour, take the dough out and let it rest on the counter for about 10 min. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.

    Step 7: Roll Out the Dough and Cut Out the Cookies

    On a clean work surface, after the 10 min, use a rolling pin to roll out your dough. If it seems too sticky, add some more coca powder to prevent sticking.

    Roll the dough to about ¼ inch in thickness. Take your linzer cookie cutters or just basic round cookie cutters and cut the cookies. If you’re using linzer cookie cutters, I only like to cut a hole in the center of the top cookie and not the bottom cookie, otherwise the filling oozes everywhere.

    Step 8: Bake the Cookies

    Place the cookies on the baking sheet about 3 inches apart.

    Pop the extra cut out dough into the fridge while these are baking. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 9 minutes.

    Step 9: Make the Chocolate Filling

    In a medium microwave safe bowl, heat the chocolate chips and the butter or vegan baking stick in 15 second increments, stirring after each time until melted.

    Do not rush this process because if you overheat the chocolate, it will seize up and basically not be usable.

    Step 10: Assemble the Cookies

    Using a butter knife or small icing spatula, frost the bottom side of one cookie and then place another cookie on top of the wet chocolate, making sure the bottom is on top of the chocolate.

    You want both bottoms of the cookies to be touching the chocolate filling and the nice tops of the cookies to be on the outside. 

    If you made linzer cookies, some of the chocolate might ooze up the top of the cookie and that’s totally fine. Work quickly because the chocolate hardens fast. 

    Repeat this step for the rest of the cookies. If the chocolate gets too hard to work with, reheat in 10 seconds increments. 

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cookies too dry and bitter.
    • Use Room Temperature Butter- Do NOT use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Chill the Dough- If you don’t chill the dough for at least an hour, the cookies will spread and be flat and thin.
    • Melt the Chocolate and Butter Slowly- If you rush this process and try to even heat the chocolate in 20 second increments, you can overheat the chocolate. If that happens it will seize up and basically not be usable.

    Recipe FAQS

    Can I make the dough ahead of time?


    You can make the dough the night before. Shape into a disc, wrap in plastic and keep in the fridge.

    If doing this, there is no need to chill again prior to baking.

    Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.

    You can also freeze half the dough. After you make the dough, make two discs instead of one. Wrap them in plastic wrap and put the one for the freezer in a zip top bag. Thaw the dough in the fridge the night prior to using.

    Can I make the cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Keep in mind, the center of the cookie will harden rather quickly. You can microwave them for a few seconds if you'd like the center melted.

    Do I have to use both sugars?


    I would. If you use only brown, the cookies may spread too much due to the added moisture and if you only use granulated they may be too dry.

    How do I store these Double Chocolate Sandwich Cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth on the hot chocolate filling.

    Several Double Chocolate Sandwich Cookies on a baking tray.

    Other Chocolate Cookie Recipes You'll Love

    • Chocolate Blossom Cookies
    • Dark Chocolate Sugar Cookies
    • Chocolate Thumbprint Cookies
    • Chocolate Marshmallow Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A dark gluten free Double Chocolate Sandwich Cookie with fudge.

    Double Chocolate Sandwich Cookies

    Author: Lee
    These Double Chocolate Sandwich Cookies have a luscious layer of chocolate fudge sandwiched between two soft chocolate sugar cookies. They’re sweet, rich and just overall delicious. If that wasn't enough, they’re gluten free, egg free, nut free and can easily be dairy free (vegan)!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 9 mins
    Chill Time 1 hr
    Total Time 1 hr 39 mins
    Course Dessert
    Cuisine American
    Servings 15 Cookies Sandwiches
    Calories 333 kcal

    Ingredients
     
     

    For the cookies:

    • 1.5 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • ¾ cups unsweetened cocoa powder (I use ½ cup Dutch and ¼ cup Dark)
    • 1 teaspoon baking powder
    • Pinch of kosher salt
    • ¾ cup unsalted butter or vegan baking sticks, room temperature
    • ½ cup granulated sugar
    • ½ cup light brown sugar , packed
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • ¼ cup milk
    • 1 teaspoon pure vanilla extract

    For the filling:

    • 1 ½ cups semi sweet chocolate chips
    • 6 tablespoons unsalted butter or vegan baking stick

    Instructions
     

    • In a large bowl, whisk together the gluten free flour, the cocoa powder, the baking powder and the pinch of salt. 
    • In a small bowl, using a spoon, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
    • In a large bowl of an electric mixer or in a large bowl using a hand held mixer, beat the butter or vegan baking stick and both sugars until fluffy. About 2 minutes. 
    • Then slowly beat in the cornstarch water mixture, milk and vanilla until combined. It will look chunky and that’s normal.
    • Slowly add in the gluten free flour mixture a little at a time and beat until just combined. Use a spatula to scrape down the sides and combine.
    • Turn the mixer off and form the dough into a flat disc. If the dough seems too sticky, add a little cocoa powder on the dough to keep it from sticking. 
      Wrap the disc in plastic wrap and refrigerate for an hour. 
    • After an hour, take the dough out and let it rest on the counter for about 10 min. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
    • On a clean work surface, after the 10 min, use a rolling pin to roll out your dough. If it seems too sticky, add some more coca powder to prevent sticking. 
    • Roll the dough to about ¼ inch in thickness. Take your linzer cookie cutters or just basic round cookie cutters and cut the cookies.
      If you’re using linzer cookie cutters, I only like to cut a hole in the center of the top cookie and not the bottom cookie, otherwise the filling oozes everywhere.
    • Place the cookies on the baking sheet about 3 inches apart.
      Pop the extra cut out dough into the fridge while these are baking. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 9 minutes.

    Make the Chocolate Filling

    • In a medium microwave safe bowl, heat the chocolate chips and the butter or vegan baking stick in 15 second increments, stirring after each time until melted. 
      Do not rush this process because if you overheat the chocolate, it will seize up and basically not be usable.
    • Using a butter knife or small icing spatula, frost the bottom side of one cookie and then place another cookie on top of the wet chocolate, making sure the bottom is on top of the chocolate. 
      You want both bottoms of the cookies to be touching the chocolate filling and the nice tops of the cookies to be on the outside. 
      If you made linzer cookies, some of the chocolate might ooze up the top of the cookie and that’s totally fine. Work quickly because the chocolate hardens fast. 
    • Repeat this step for the rest of the cookies. If the chocolate gets too hard to work with, reheat in 10 seconds increments. 

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate for the filling. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of regular flour (252 grams), packed cups of cocoa powder and 2 tablespoons of milk. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 333kcalCarbohydrates: 35gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 37mgPotassium: 188mgFiber: 4gSugar: 21gVitamin A: 439IUCalcium: 56mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Recipe adapted from Sally's Baking Addiction's Chocolate Sugar Cookies.

    More Dessert

    • No Butter Chocolate Chip Cookies
    • Gluten Free Vanilla Cupcakes
    • Blueberry Cookies
    • Lemon Sugar Cookies

    Reader Interactions

    Comments

    1. John

      May 02, 2022 at 5:01 pm

      5 stars
      I popped these bad boys in the oven, made the filling and BOOM! Perfection!

      Reply
    2. Tony Sutherland

      November 28, 2022 at 6:45 pm

      5 stars
      hi,
      I was wondering if oat flour would be ok

      Reply
      • Lee

        November 29, 2022 at 12:28 pm

        Hi Tony! Sadly I cannot test this with oat flour but I was reading you may need to add a little extra oat flour. So if the recipe calls for 1 cup of flour, you should add 1 1/3 cups of oat flour. I would also use packed cups of flour. Sorry I can't be of more help!

        Reply
    3. Nancy

      December 08, 2022 at 2:09 pm

      5 stars
      Turned out really good! Will definitely make again. Didn’t do gluten free, but did do dairy free

      Reply
      • Lee

        December 09, 2022 at 9:43 am

        SO glad they worked out with the AP flour!!! Thank you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    LET'S CONNECT!

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

    Read More

    Easter

    • No Butter Chocolate Chip Cookies
    • Gluten Free Vanilla Cupcakes
    • Fruity Pebbles Treats
    • Strawberry Sugar Cookies
    • Fruity Pebbles Cookies
    • Cut Out Sugar Cookies

    Popular Recipes

    • Strawberry Sugar Cookies
    • Sprinkle Sugar Cookies
    • Chocolate Chip Sugar Cookies
    • Small Batch Chocolate Chip Cookies
    • Chocolate Lemon Cake
    • Cookies and Cream Cookies

    Footer

    ↑ back to top

    ABOUT
    ABOUT ME
    PRIVACY POLICY
    ACCESSIBILITY POLICY
    RESOURCES
    WORK WITH ME

    NEWSLETTER
    SIGN UP for emails and updates

    CONTACT
    CONTACT
    PORTFOLIO

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Lane & Grey Fare