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)!
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.
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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
- 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!
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.
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.
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.
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
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.
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.
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.
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.
Other Chocolate Cookie Recipes You'll Love
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📖 Recipe
Double Chocolate Sandwich Cookies
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
Nutrition
Recipe adapted from Sally's Baking Addiction's Chocolate Sugar Cookies.
John
I popped these bad boys in the oven, made the filling and BOOM! Perfection!
Tony Sutherland
hi,
I was wondering if oat flour would be ok
Lee
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!
Nancy
Turned out really good! Will definitely make again. Didn’t do gluten free, but did do dairy free
Lee
SO glad they worked out with the AP flour!!! Thank you!