Wholesome Bakery Copycat Cookie Sandwich Recipe
Updated Recipe - "Cookie Dough Texture Fixed!"
Dry Ingredients:
2 cups GF oat flour (reduced from 2½)
½ cup tapioca starch
½ cup hazelnut meal ← ADDED BACK!
2 tablespoons sweet potato flour ← EXTRA BINDING
½ teaspoon xanthan gum
½ tsp baking soda
½ tsp sea salt
Wet Ingredients:
½ cup palm shortening
⅓ cup coconut oil (increased from ¼ cup)
1 cup date-cashew paste (increased from ¾ cup)
(1 cup dates, soaked in 1/4 c hot water 5 min + ¼ cup cashew butter + 2 tbsp maple)
2 tablespoons maple syrup
3 eggs: Add eggs ONE AT A TIME - beat 30 seconds after each egg
2 tsp vanilla extract
Mix-ins:
1 cup chocolate chips
Method Changes:
Make date-cashew paste (1 cup dates + ¼ cup cashew butter + 2 tbsp maple)
Cream fats + date paste 4 minutes
Add eggs ONE AT A TIME, beating well after each
Add maple and vanilla
Add dry ingredients on LOW speed - mix just until combined
Don't overmix with xanthan gum or cookies get tough
Fold in dry ingredients
Add chocolate chips
Chill 1-2 hours (longer = better)
Scoop, flatten slightly
Bake 350°F for 10-12 minutes (reduced time!)
Look underdone? Perfect! Take them out
Cool on pan 10 minutes before moving
To pipe the frosting, Chill Before Using ⭐
After making frosting:
Make frosting as normal
Refrigerate 30-60 minutes (not overnight, just chill)
Take out, let sit 5-10 minutes at room temp
Re-whip for 1-2 minutes to lighten texture
Use immediately
Result:
Perfect structure for piping/spreading
Overnight in the fridge, it becomes rock-hard (but a fun bite)
Just right consistency
This is what professionals do! Make frosting ahead, chill, re-whip before using.
Alternative:
GF Chocolate Chip Cookie (Almond-Free Version)
Dry Ingredients:
2 cups GF oat flour
½ cup tapioca flour (or arrowroot)
½ cup hazelnut meal OR cashew meal or sunflour (replaces almond meal)
½ tsp baking soda
½ tsp sea salt
Wet Ingredients:
½ cup organic palm oil (your Grain Brain! ✓)
¼ cup coconut oil, melted
¾ cup coconut sugar
¼ cup blue agave nectar (or maple syrup)
2 eggs (or flax eggs for vegan)
2 tsp vanilla extract
Mix-ins:
1 cup organic 72% dark chocolate chips
Method:
Mix dry ingredients
Cream palm oil, coconut oil, coconut sugar
Add agave, eggs, vanilla
Fold in dry ingredients
Fold in chocolate chips
Scoop onto baking sheet
Bake 350°F for 12-15 minutes
Cool completely
"Buttercream" Filling Recipe
Wholesome-Style Stable Buttercream
Ingredients:
1 cup organic palm oil (softened, not melted)
½ cup coconut oil (refined, softened)
3 cups powdered coconut sugar
2-3 tbsp coconut glycerin (for creaminess!)
2 tbsp agave nectar (adds smoothness)
2 tsp vanilla extract
¼ tsp sea salt
2-3 tbsp oat milk or coconut milk (for consistency)
For Chocolate Buttercream:
Add ½ cup organic cocoa powder
May need extra liquid
For Orange Buttercream (Carrot Cake):
Add 1-2 tsp orange extract
Add natural orange color (carrot powder, paprika, or turmeric)
Method:
Beat palm oil and coconut oil 3 minutes
Add powdered coconut sugar gradually
Add coconut glycerin (KEY ingredient!)
Add agave, vanilla, salt
Beat 5-7 minutes until fluffy
Adjust with milk for consistency
This is room temp stable because:
Palm oil is solid at room temp
Coconut oil reinforces structure
No dairy/eggs
Coconut glycerin acts as humectant (keeps it soft but stable)
Cookie Butter Spread ⭐
Blend crumbly cookies into amazing spread:
Break cookies into food processor
Add:
2-3 tablespoons coconut oil or palm shortening
1-2 tablespoons maple syrup
Pinch of cinnamon
Blend until smooth butter/paste
Use on: Toast, apples, bananas, or eat by spoonful!
This is basically homemade date-cashew cookie butter!
Cookie Crumb Crust
For pies, cheesecakes:
Crush cookies into fine crumbs
Mix with:
¼ cup melted coconut oil or butter
2 tablespoons maple syrup
Press into pie pan
Bake 10 minutes at 350°F
Delicious GF pie crust!