Gluten-Free Lacy Oat Sandwich Cookies

Serves: 4

Isabella Feil

1 January 1970

Based on User reviews:

57

Spice

43

Sweetness

39

Sourness

37

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

2 tbsps

Heavy Cream

1 tbsp

Brown Rice Syrup

170 g

Bittersweet Chocolate (high-quality, finely chopped)

1 tsp

Fine Sea Salt

3 cup

Granulated Sugar

5 tbsp

Unsalted Butter

1 tsps

Vanilla Extract

Directions:

1

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F

2

Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside

3

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F

4

Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside

5

Make the filling: In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer

6

Immediately remove pot from heat and stir in chocolate

7

Let stand for 3 minutes, and then stir until chocolate is melted and smooth

8

Add orange liqueur and stir to combine

9

Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes

10

In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer

11

Immediately remove pot from heat and stir in chocolate

12

Let stand for 3 minutes, and then stir until chocolate is melted and smooth

13

Add orange liqueur and stir to combine

14

Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes

15

Meanwhile, make the cookies: In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground

16

Set aside

17

In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter

18

Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute

19

Remove the pot from the heat and stir in vanilla

20

Add the oat mixture and stir until well combined

21

Let dough cool for 15 minutes

22

Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit

23

Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking

24

Let cookies cool completely before removing them from the baking sheets

25

In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground

26

Set aside

27

In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter

28

Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute

29

Remove the pot from the heat and stir in vanilla

30

Add the oat mixture and stir until well combined

31

Let dough cool for 15 minutes

32

Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit

33

Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking

34

Let cookies cool completely before removing them from the baking sheets

35

Assemble the sandwiches: Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere

36

Let set briefly before serving

37

Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks

38

Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere

39

Let set briefly before serving

40

Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks