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My Gluten Free Nutella Cookie Sandwich Recipe (dairy free option)

My gluten free Nutella cookie sandwich recipe is simple to make and even better to eat! Better still, nobody would ever know it's gf!

Ingredients

For the cookies

  • 100 g caster sugar
  • 100 g light brown sugar
  • 120 g butter, melted (for dairy free use a hard block of Stork)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 300 g gluten free plain flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 80 g milk or dark chocolate chips
  • 80 g white chocolate chips

For the buttercream filling

  • 175 g butter, room temperature (for dairy free alternative, a hard block of Stork works well)
  • 390 g icing sugar
  • 260 g chocolate spread (Nutella is great for this, as is the Crunchie spread - for dairy free use a dairy free one)
  • 1 tbsp milk (any type) (optional)

Instructions

For the cookies

  1. In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined - don't stop mixing until it fully combined!

  2. Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.

  3. Add your gluten free flour, bicarbonate of soda and salt to the bowl. Mix until combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).

  4. Add the chocolate chips and give them a good mix in so they are dispersed evenly.

  5. Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).

  6. Heat your oven to 170C and prepare a couple of baking trays with good quality, non-stick baking paper.

  7. Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball - around 53g - I weigh mine so they're even!) and place them on your trays. The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of separate batches.

  8. Pop them into the preheated oven for 15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.

  9. Remove from the oven and leave to cool on the baking tray before moving them.

For the buttercream filling

  1. Make sure your butter is soft enough before you begin. Place your butter into a stand mixer alongside your chocolate spread. Mix on a medium speed for about 5 minutes. (If you don't have one, an electric hand mixer will do).

  2. Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.

  3. Your buttercream should now be complete. If it is too stiff you can add a tbsp on milk but I never find it that necessary.

To assemble your cookie sandwiches

  1. You can either just spread the filling or pipe the filling for your cookie sandwiches. If you are piping, spoon your buttercream into a piping bag with a large star nozzle and pipe onto the bottom of one cookie. Then sandwich another cookie on top. Same applies if you are just spreading - spread some buttercream on the bottom of one cookie and sandwich another on top!

  2. Enjoy!