Ever completely lose your baking groove for days on end, leaving you wondering what in the world are you even doing in the kitchen?! Sometimes I wonder if that is just the Universe passing along that mojo to someone else who desperately needs it because they too just experienced a week of complete and utter flops. It’s like this “giving circle of baking groove mojo” that is constantly perpetuating. Well, if that is the case then, Thank you to whomever the Universe took from to give to me. I was in great need today of getting ONE successful cookie recipe after miserable attempt after the other.
It was a great lesson learned when it comes to gluten-free vegan baking. Number 1: Make sure that your baking soda is still good. Despite being way before the expiration date, still make sure it’s fresh. That will do a lot for your cookies. Number 2: Make sure you are using vegan butter with the highest amount of fat in it. Number 3: Be patient. Even if a recipe that claims to have great success does not when you make it, try it again. Sometimes it can be due to not weighing your flour so you are either using too much/too little. Gluten-free vegan baking can be finicky so just remember it’s not always you.
Troubleshooting tip of the day for cookies:
For cookies that are spreading way too much, the problem is that your dough has too much liquid in it. Try adding another 1/4 c. flour to keep structure. You can also try using half vegan butter and half shortening. The shortening plays a nice role in keeping shape to a dough when baking. You can always place the raw cookie dough into the freezer for 15-20 minutes once you place it on the baking sheet. Look at that! So many options.
Hostess Cookie Sandwiches
- Yield: 42 1x
Ingredients
For the cookie:
- 4 oz. nondairy chocolate chips, melted
- 1/2 c. vegan butter, softened
- 1 Tbsp. flaxseed meal + 3 Tbsp. water (allow to thicken for 5 minutes)
- 1/4 tsp. vanilla extract
- 1 1/3 c. Cara’s gluten-free flour blend
- 1/4 c. brown sugar
- 1/4 c. granulated sugar
- 3/4 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
For the vegan marshmallow filling:
- 1/4 c. non-hydrogenated shortening
- 1/4 c. vegan marshmallow crème (Ricecreme is a great choice)
- 1/2 c. powdered sugar
- 1/4 tsp. vanilla extract
- pinch of sea salt
Other ingredients:
- 2 c. melted nondairy chocolate (for coating)
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl blend the butter and sugars together until nice and fluffy with an electric mixer on medium speed.
- Add the flax “egg” and vanilla until just incorporated. Add the melted chocolate and mix in.
- In a medium bowl whisk together the flour, xanthan, baking soda, and salt. Pour half of the dry ingredients into the large bowl with the chocolate mix. Mix until combined. Repeat with the remainder of the flour mix.
- Scoop a 2 tsp. spoonful of the cookie dough onto the baking sheet. Bake cookies for 6-8 minutes.
- Take the back of a spoon and gently flatten the top down. Allow to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool down completely.
- Whip together the ingredients for the marshmallow filling with an electric mixer on medium speed until fluffy and well combined.
- Take a spoonful onto one cookie and sandwich with another one. Coat in melted chocolate and allow to set completely.
Notes
This recipe creates 42 individual cookies and 21 cookie sandwiches.
Nutrition
- Serving Size: 1 cookie sandwiches
- Calories: 105
- Sugar: 3g
- Sodium: 7mg
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 0.3g
- Protein: 0.3g
To celebrate a cookie success, I made you an ultra-decadent recipe that is reminiscent of those childhood (or adult) favorite Hostess Cupcakes. I don’t know why I wanted to make these in cookie form, I just did. I have learned to not question myself because who knows why I do what I do. I just do…
You might want to limit your cookie sandwich eating to approximately one because these babies are rich. It will satisfy that need for chocolate in one simple bite, I promise.
If you need to substitute flours, use this post as a means to guide you. Can’t have flaxseed? Here is a post for egg substitutes. Hope this helps you on your allergen-friendly baking journey…
I am so happy I came across your delicious blog because these hostess cookie sandwiches look amazing (and I love that we have kind of the same name… almost!)And I have never had a ‘real’ hostess so this recipe looks like the perfect way to start 😀 Pinned!
If this is the result of you losing your baking mojo, then I’d say you are doing just fine! Haha! These look absolutely delectable and seriously mouthwatering. I haven’t had one of those Hostess cakes in so many years…I swear I think I was a kid the last time!
I totally know what you mean though…some days, none of my recipes jive and I feel like the whole day was a total waste….I mentioned to you on Instagram that I have been working on a brownie recipe…blondies actually, and I finally hit blondie heaven today…I have been working on the recipe on and off for the past week and trying different combos of liquid to flour ratios and finally, it worked! Totally stunk that it took so long, but I really did become a better baker for it and learned a few tricks on the way, so these rough patches are really worth it!
P.S. I cannot wait until your cookbook arrives!!!
Looks like you need some help eating those up 😉
Oh my gosh! All these pictures of yummy cookies are killing me! They look terribly tempting and good. So beautifully cracked on the top and that marshmallow filling…I’m sure it’s mouth-watering! 🙂
xoxox
PS: I also baked vegan cookies this week! Hope you like my recipe. ^_^
Loved your recipe, Gemma! They are the perfect flavors to get me ready for my upcoming Hawaii trip so I just might have to give those a go 🙂 xo!
OMG these are to die for! You’re so talented. Don’t feel bad, you’re not alone in the “where’s my inspiration” boat. It happens to me too! 🙂
Thank you SO MUCH for such lovely words, Kathleen! xo
I want these right now!! They look soooo good! When does the Fork & Beans bakery open already?! 😉
Whenever you are in LA next I will make these for you 🙂
So Beautiful!!! Love it!!! Excellent!!!!
You are so sweet, Viv! xo
Yum! My friend Stephanie makes the Fauxtess Cupcakes from Vegan Cupcakes Take Over the World all the time, but I’d love to try the dessert in cookie form! And gluten-free!
Ooooh, I better go get that book and make these in cupcake form. Or shall I just call Stephanie? 🙂 Thanks for the comment, Bianca! xo
Brilliant! I want one!!!!! And I love your intro … so, so true! 🙂
xo,
Shirley
Come over Shirley! I will gladly share 🙂
Well, no rookie made that cookie. I just don’t understand how anyone could eat just one chocolate and marshmallow anything. There is no self control in this house. I may just have to put down the green juice and plan my next sugar high. Hostess marshmallow cookie bites are worth any “failure” you may have had. P.S. You do use those for pie crusts right? Whiz what you don’t want to eat, press into a pie tin, bake, add raw cheesecake? Why am I so hungry now? xoxoxo
I need you to move next door to instruct me on matters like these please. QUICKLY!
These look amazing! I love the originals but haven’t had them in years, now I can. Thank you baking mojo fairy.
HAHA! Baking Mojo Fairy. BMF. I’m making t-shirts.
These are so cute,Cara…Ok maybe im wrong you look like morgan on rich kids.:)Hope your enjoying your book release.
Ha, I had to look that one up. Maybe the blonde hair is similar? xo