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Almond Marmalade Sandwich Cookies, Vegan + Gluten-Free
Prep Time
10 mins
Cook Time
10 mins
Chill time
1 hr
Total Time
1 hr 20 mins
 

These vegan gluten-free Almond Marmalade Sandwich Cookies are a beautifyul and unique addition to any holiday cookie platter!

Course: Dessert, Sweets
Keyword: Almond, Aquafaba, Cookies, Gluten Free, Marmalade, Vegan
Servings: 12 cookies
Ingredients
Wet Ingredients
  • 1/4 cup coconut oil, room temperature but not melted!
  • 1/4 cup earth balance or other vegan butter, room temperature
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tbsp aquafaba (chickpea liquid)
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
Dry Ingredients
  • 1 3/4 cups Bob' Red Mill 1-1 GF Flour, plus more for rolling
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Filling and Glaze
  • 1/2 cup icing sugar
  • 1/4-1/2 tsp almond extract
  • 1-2 tsp hot water
  • 1/4-1/2 cup (appx) marmalade
Instructions
Make the cookies

  1. Beat the coconut oil, earth balance, and sugars until slightly fluffy. Add in the aquafaba and extracts, and beat for another minute or so.

  2. Mix in the flour, baking powder, and salt, until combined and you have a nice smooth ball of cookie dough.

  3. Shape the dough into a disk and wrap with saran. Chill for at least an hour.

  4. When your dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  5. Roll the dough out between two sheets of parchment paper that have been dusted with 1-1 flour. Roll them out to about 1/4 inch.

  6. Cut out cookies with a circular cookie cutter (or cookie cutter of your preference!) and place on the baking sheet, leaving a couple of inches in between (but don't worry, these don't spread much!)

  7. Place the baking sheet into the freeze and allow the dough to chill again for 10 minutes -- this will help the cookies keep their shape. Also note that you should never place the cookies on a warm baking sheet.

  8. Bake the cookies for 8 to 10 minutes, shorter for thinner cookies and longer for thicker cookies. Let the cookies cool on the baking sheet for 10 minutes before touching them. After the 10 minutes, move them onto a cooling rack and let cool completely.

Fill and Glaze the Cookies

  1. When the cookies are completely cool, spread about 1-2 tsp of marmalade on a cookie and then place another cookie on top (you want the filling to be sandwiched in between the bottoms of the cookies).

  2. Mix together the icing sugar and desired quantity of almond extract and thin with hot water, starting with 1 tsp and adding another (or more extract) until you get the consistency of a glaze.

  3. Using a fork or spoon, gently spread some icing on the top of the cookies. You don't want too much, otherwise it will over power the rest of the cookie.