S'mores Sandwich Cookies {Gluten-free, dairy-free}
These no-bake treats are free of wheat, gluten, dairy, soy, nuts, and peanuts.
Recipe from:
Recipe type: Cookies
Serves: 14
  • 2 boxes Enjoy Life Vanilla Honey Graham Crackers (6.3 oz. each)
  • 1 10 oz. bag Enjoy Life semi-sweet Mega Chunks or mini chips
  • 3 teaspoons Organic Vegetable shortening or coconut oil
  • 4 egg whites
  • 1 cup organic cane sugar (or regular sugar)
  • 1/4 tsp. cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 of a 10 oz. bag Enjoy Life semi-sweet mini chips
Preparing the cookies:
  1. Pour the chocolate chunks or mini chips from the one full bag into a medium saucepan. Add the 3 teaspoons of organic vegetable shortening or coconut oil. Cook over low heat, stirring constantly with a spatula until smooth. Remove from heat.
  2. Lay all of the cookies from both boxes upside down on a cooling rack or cookie sheet. One by one, use an offset spatula to spread a layer of melted chocolate on the underside of each cookie. Set each back down, chocolate side up on the cooling rack or baking sheet. Repeat until all of the cookies are frosted. Place entire rack or sheet in refrigerator to allow the chocolate to set completely before filling.
Make the marshmallow frosting:
  1. Fill a medium sized saucepan with about an inch of water and place over medium heat, bringing to a boil.
  2. In a medium to large sized mixing bowl (one that will nest on top of the saucepan without touching the water), mix the egg whites, organic cane sugar and cream of tartar.
  3. Place the mixing bowl on top of the saucepan, and whisk constantly until the sugar dissolves. The sugar dissolves at around 120° and took about 3-4 minutes. Remove from heat.
  4. Carefully transfer the contents into the bowl of an electric mixer. Mix on low for 30 seconds, then gradually increase speed to high. Mix for an additional 6-8 minutes or until stiff glossy peaks form.
  5. Add the vanilla extract and mix just until combined.
Assembling the sandwich cookies:
  1. Remove the chocolate coated cookies from the refrigerator. Use an offset spatula to spread a thick layer of the marshmallow frosting on the chocolate side of a cookie. I did mine about 1/3 to 1/2 inch thick. Place another chocolate coated cookie on top, creating a sandwich. Set aside. Repeat until you've used all 28 cookies to make 14 sandwiches. Place back in fridge to help set for about 15-30 minutes.
  2. Remove from fridge. Gently press mini chocolate chips around edges of each cookie.
  3. If not serving immediately, store at room temperature or in the refrigerator if your house is warm!
Recipe by My Gluten-free Kitchen at https://mygluten-freekitchen.com/smores-sandwich-cookies-gluten-free/