vegan gluten-free soy-free sandwich cookies

Easy to make and bake chocolate sandwich cookies use cake mix and whatever frosting you prefer!

I love refrigerator cookies. They are essentially slice and bake. The dough can be frozen then thawed then baked.
You can just make the dough one day and then slice and bake on a different day.

These cookies are gluten-free, dairy-free, egg-free, vegan, soy-free, nut-free, seed-free and contain only kosher ingredients. They are also pretty easy to make.

There are a few key steps that you need to do to get a good result. First, make sure you let the egg replacer set up. It has to sit until it gets thick. Second really incorporate the egg replacer into the solid shortening. It should be room temperature and you want it smooth and well mixed with the egg replacer. Third, don’t just put them on the cookie sheet fresh out of the refrigerator. You can slice them all at once but let them warm up a bit before baking, finally and most important, slice them thin. I made several sizes and slices. The thick ones were very biscotti-like. The thin ones are great.

Please note that the recipe was designed to be used with commercial egg replacer. I have a different recipe for use with real eggs.

One complete frosting recipe (sunbutter, coffee, caramel and vanilla all work well)
1/2 tsp freeze dried espresso granules
1 tsp vanilla
1 cup spectrum butter flavor shortening melted and cooled to warm bath temperature
2 T egg replacer plus 8 T water mixed and set aside to thicken
1 package Namaste gluten free chocolate cake mix (26 oz)

Measuring cups and spoons
1 aluminum cookie sheet
1 silicone nonstick sheet for the cookie sheet (I use a a silpat)
Fork for blending shortening and egg replacer together
Metal Spatula for removing cookies
Wax paper for rolling cookie dough (freezer paper will also work, but avoid plastic wrap or foil.
Bowl for mixing
Cooling rack

Mix egg replacer, water,and coffee granules until they dissolve
Let egg replacer sit for at least five minutes until it thickens and the amount of lumps is greatly reduced. It should get to the consistency of actual eggs.
Mix shortening and egg mixture with a fork to form an emulsion. I find it easiest to add the egg replacer slowly to the shortening and then keep mixing it in. This can take a few minutes.
Add cake mix about 1/2 cup at a time and combine with a fork until blended. Near the end you may need to knead with your fingers.
Allow mixture to rest for a few minutes, this will make it less sticky and easier to handle
Put about 1/4 of the contents of the bowl onto a piece of waxed paper and shape it into a fat log about 1 to 2 inches in diameter. These are small cookies.
Put the dough log into the refrigerator and chill it for at least an hour. At this point the dough can be frozen. It will firm up (possibly too firm if you leave it in there overnight)
Slice into disks about 1/8 inch thick (very thin)
Bake up to 20 per cookie sheet with 4 across and 5 lengthwise at 375 degrees F for 7 mins. They do get bigger but not a lot bigger.
Cool them on the sheet for about 5 minutes then set on a rack to finish cooling
When they are completely cooled (room temperature) match them up by size and shape
Spread frosting on one cookie and top with the other cookie
Refrigerate or freeze until ready to serve.