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Gluten Free Chocolate Sandwich Cookies

Recipe from: Molly's Eats

At Molly’s Eats in Edmonton, Alberta locals are lining up for a smorgasbord of international comfort food; mac and cheese with pulled pork & bacon and a Columbian-inspired platter with plantains, pork belly and sausage.

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CHOCOLATE GANACHE
1/4 cup heavy cream
2/3 cup icing sugar
9 ounces white chocolate

Heat cream, but do not bring to a boil. Add icing sugar and stir until smooth.
Remove from heat and add white chocolate, continuing to stir until chocolate melts and is well blended. Refrigerate overnight before using.

COOKIE DOUGH
2 cups butter
3 cups sugar
4 eggs
2 tablespoons vanilla extract (gluten free)
5 teaspoons baking powder (gluten free)
1/2 tsp salt
4 cups cocoa (gluten free)
4 tsp ground cinnamon (gluten free)
1/2 cup icing sugar

Use a high quality cocoa. If the cocoa you have is lumpy, sift it prior to using.

Preheat oven to 375 degrees Fahrenheit.

In an electric mixer, cream butter with sugar on low speed. Add eggs, vanilla, baking powder, salt, cocoa and cinnamon.

Roll dough out in 1-inch balls then coat in icing sugar. Bake for 13 minutes. If dough is very soft & cookies are flattening out while baking, refrigerate unbaked dough until firm before baking remaining cookies.

Allow cookies to cool completely, then scoop approximately 1 tablespoon of chocolate ganache per sandwich cookie, or to desired amount. Form sandwiches and enjoy.

Yield: 18 to 24 sandwich cookies