Chocolate Crème Sandwich Cookies

Classic sandwich cookies made with cocoa wafers and a smooth vanilla filling.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.

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: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect crispness, texture, and overall structure.

WORKING THE DOUGH

Chocolate wafer dough should be soft but not sticky.

Allowing the dough to rest briefly gives the flour and cocoa time to fully hydrate, improving structure and making the dough easier to handle.

Chilling the dough before baking helps the cookies hold their shape and bake more evenly.

INGREDIENTS

• Makes approximately 48 small cookies (24 sandwich cookies)
• 1¼ cups (156g) Heritage Baker's Flour
• 1 cup (140g) Homestead Sweetener
• ⅔ cup (67g) cocoa powder
• 8 tablespoons (120g) palm shortening, softened or melted and cooled
• 1 large egg (50g)
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract (optional)
• For a deeper color, use black cocoa or a small amount of charcoal powder.

INSTRUCTIONS

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, cocoa powder, and charcoal powder if using.
3. Add the shortening, egg, and extracts. Mix until a cohesive dough forms.
4. Allow the dough to rest for 15 minutes.
5. Portion the dough into small balls, approximately 10g each, and place on the prepared baking sheet. Gently flatten.
6. Alternatively, roll the dough between sheets of parchment paper and cut into shapes.
7. Chill briefly if needed to maintain shape.
8. Bake for 10–12 minutes.
9. Cool completely before filling.

VANILLA FILLING

1. 1½ cups (210g) Homestead Sweetener
2. 1 cup (240g) palm shortening, melted and warm
3. 2 teaspoons almond extract
4. 2 teaspoons clear vanilla extract (optional)
5. In a medium bowl, whisk together the melted shortening and extracts.
6. Gradually whisk in the sweetener until smooth.
7. Allow the filling to rest until thickened.
8. Sandwich a small dollop between two cooled cookies.
9. Allow the filling to set before serving.

VEGAN VARIATION

Replace the egg with 2 tablespoons nut milk and use plant-based shortening.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.