Gluten Free Irish Oatmeal Sandwich Cookies are made with certified gluten free oats and filled with a subtle coffee filling. The oatmeal cookie is not overly sweet- the coffee infused cookie filling makes up for that! This recipe is adapted to gluten free cooking from a recipe appearing in the December, 2008 issue of Gourmet Magazine- Irish Coffee Crunchies.
More Gluten Free Holiday Cookie and Candy Recipes
More Gluten Free Holiday Cookie and Candy Recipes
Ingredients:
- 1 cup lightly toasted and ground certified gluten free oats (see tips)
- 1/4 cup certified gluten free oat flour (see tips)
- 1/4 cup arrowroot flour
- 1/2 teaspoon gluten free baking powder
- 1/8 cup confectioner's sugar
- 1/4 cup softened butter
- 1 tablespoon strong black coffee
- 1 teaspoon milk
- Rice flour to sprinkle on waxed paper to roll cookie dough
- For frosting:
- 1/2 cup confectioner's sugar
- 1 tablespoon strong black coffee
- 1+ tablespoons milk
Preparation:
Preheat oven to 350° F
Line 2 large baking sheets with parchment paper or lightly butter.
Yield- 12 sandwich cookies
Tips-
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Line 2 large baking sheets with parchment paper or lightly butter.
- Combine butter and confectioner's sugar and beat with an electric mixer until light and fluffy.
- Add coffee and milk and beat until blended.
- In a separate bowl, combine certified gluten free oats, oat flour, arrowroot and baking powder and use a large whisk to thoroughly blend.
- Slowly add the dry ingredients to the butter-sugar mixture.
- Form the dough into a ball (if the dough is too crumbly add more milk, a few drops at a time).
- Lightly flour a large sheet of waxed paper. Put the ball of dough on the waxed paper and place another sheet over it.
- Press down on the dough to form a flattened disk.
- Use a rolling pin to roll the dough to 1/8-inch thick.Use a round 2 1/2-inch cookie cutter, dipped in rice flour to cut out 24 cookies.
- Bake in preheated oven for 15 minutes, or until done.
- Cool on rack before adding filling.
- When the cookies are cool, combine sugar, coffee and 1 tablespoon of milk in a mixing bowl and beat on high until smooth. If the filling is too thick to spread, add more milk, a few drops at a time while beating.
- Place a scant teaspoon of filling in the middle of 12 cooled cookies. Place another cookie on top and gently press down on the cookie, just until the filling spreads to the outer edge of the cookie sandwich. Use your finger to wipe any excess filling from the edge of the cookie.
- Store in an airtight container or freeze.
Yield- 12 sandwich cookies
Tips-
- To toast oats- put oats on a large baking sheet and toast in preheated 325° F oven for 10-12 minutes. To lightly grind oatmeal, place cooled, toasted oats in a clean coffee bean grinder and pulse 2-3 times.
- To make oat flour, place oatmeal in a clean coffee bean grinder and pulse until the oats are a fine flour.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
