Chocolate Crème Sandwich Cookies
- Oct 7, 2025
- 2 min read
Updated: Apr 4
Deeply chocolatey and delicately crisp. Classic sandwich cookies made with cocoa wafers and a smooth vanilla filling.
Forage Baker's Notes
Flour matters.
Gluten-free flours—and even wheat flours—can vary widely in weight per cup. For best results, we recommend using a kitchen scale. If measuring by volume, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners matter too.
Sweeteners significantly affect texture and structure. For best results, we recommend Homestead Sweetener or traditional sugar. Homestead Sweetener is a 1:1 replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may alter crispness or softness.
Working the Dough
Chocolate wafer dough should be soft but not sticky. A brief rest allows the flour and cocoa to hydrate fully, improving structure and making the dough easier to roll or portion. Chilling before baking helps the cookies hold their shape and bake evenly.
Recipe
Makes: about 48 small cookies (24 sandwiches)
Ingredients
1¼ cups Heritage Baker’s Flour (156g)
1 cup Homestead Sweetener (140g)
⅔ cup cocoa powder (67g) For deeper color, use black cocoa or a small amount of charcoal powder
8 Tbsp palm shortening, softened or melted and cooled (120g)
1 large egg (50g)
2 tsp vanilla extract
2 tsp almond extract (optional)
Directions
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sweetener, cocoa powder, and charcoal powder (if using).
Add shortening, egg, and extracts; mix until a cohesive dough forms.
Let dough rest 15 minutes.
Portion dough into small balls (about 10g each), place on prepared sheet, and gently flatten.Alternatively, roll dough between sheets of parchment and cut into shapes.
Chill briefly if needed to maintain shape.
Bake 10–12 minutes. Cool completely before filling.
Vanilla Filling
Ingredients
1½ cups Homestead Sweetener (210g)
1 cup palm shortening, melted and warm (240g)
2 tsp almond extract
2 tsp clear vanilla extract (optional)
In a medium bowl, whisk melted shortening with extracts.
Gradually whisk in sweetener until smooth.
Let rest until thickened.
Sandwich a small dollop between two cooled cookies.
Allow filling to set before serving.
Vegan Variation
For a vegan version, replace the egg with 2 tablespoons nut milk and use plant-based shortening.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
