Gluten-Free Cake Batter Cookie Sandwiches with Buttercream Frosting taste like a cookie and a piece of cake in one decadent bite. They are gluten- and grain-free as well as low in added sugar. Keep scrolling for the recipe.
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There are few things I love more than all things cake batter and all things cookies. So, it’s unbelievable that it’s taken me this long to combine the two! Without a doubt, these cookies would be delicious on their own, but I couldn’t help but take them up a notch by sandwiching them with some rich and smooth homemade buttercream frosting.
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Gluten-Free Cake Batter Cookie Sandwiches with Buttercream Frosting taste like a cookie and a piece of cake in one decadent bite. They are gluten- and grain-free as well as low in added sugar.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Ingredients
- 2 cups fine almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cake batter extract *
- 1/3–1/2 cup rainbow sprinkles
Filling Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- splash of milk **
Instructions
To make cookies:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- Whisk together egg, maple syrup, butter & cake batter extract
- In a separate large bowl combine the almond flour, salt and baking soda. Add wet ingredients to dry ingredients and combine, then fold in the sprinkles
- Refrigerate dough for 20-30 minutes (so it’s easier to work with)
- Roll dough into 16 balls and flatten slightly. Place on baking sheet
- Bake for 8-9 minutes. Immediately transfer to cooling rack and let cool completely
To make frosting filling:
- Cream the butter using a hand or stand mixer, then beat in the powdered sugar
- Add a splash of milk only if necessary to help combine
- Lastly beat in vanilla extract until smooth and creamy consistency
To assemble cookie sandwiches:
- Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
- Enjoy immediately and keep stored in the refrigerator
Notes
* If you don’t have or do not want to use cake batter extract, you can instead use 3/4 teaspoon vanilla extract + 1/4 teaspoon almond extract, OR 1 teaspoon vanilla extract (it just won’t lend to that cake batter taste!)
Store cookie sandwiches in an airtight container in the refrigerator for up to a week
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Tips, Tricks, and More!
Now, this recipe really does combine the best of cookies with the best of cake. The texture is SO fluffy. And when sandwiched with the buttercream, it — honestly — tastes like a slice of cake. If you closed your eyes, then you’d probably never know it was a cookie sandwich!
Without a doubt, these cookies are going to be a hit. As is, this recipe makes a smaller batch (they’re quite rich!). However, it can easily be doubled!
If you do have leftover cookies, then no worries! Simply store cookie sandwiches in an airtight container in the refrigerator for up to a week.
Notes on Ingredients in Gluten-Free Cake Batter Cookie Sandwiches
This recipe (without any substitutions) is entirely grain- and gluten-free. Though they are rich and decadent, these cookies are low in added sugar. How amazing is that?!
Do I have to use cake batter extract?
If you don’t have or do not want to use cake batter extract, then you can instead use 3/4 teaspoon vanilla extract + 1/4 teaspoon almond extract, OR 1 teaspoon vanilla extract (it just won’t lend to that cake batter taste!).
What almond flour should I use?
When making this recipe, be sure to use finely ground almond flour (not almond meal) as it lends to the soft and chewy texture you want in these cookies. In this case, I used my favorite brand of almond flour, Bob’s Red Mill.
I have not tried this recipe using another type of flour. Regular all-purpose flour, whole wheat flour or oat flour may work, but I cannot say for sure. Though, I do not recommend using coconut flour as it has a very different absorption.
Substitutions
If you’d like, then you can use honey instead of maple syrup.
In addition, you can use coconut oil instead of butter.
Frosting Alternatives
Another filling option is my cream cheese frosting! I think it would go fantastic with these cookies. You can find the recipe for my homemade cream cheese filling in my Snickerdoodle Cooke Sandwiches.
Or if you want to skip making your own filling, then you can use your favorite store-bought frosting. In that case, I would recommend my two favorites: Miss Jones and Simple Mills.
What sprinkles?
I used regular rainbow sprinkles, but for a more natural alternative I like using these sprinkles with no artificial dyes.
As always, if you make these Gluten-Free Cake Batter Cookie Sandwiches with Buttercream Frosting or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
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The BEST Grain-Free Brownies
Grain-Free Frosted Sugar Cookies
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