Little Debbie-Style Gluten Free Chocolate Chip Creme Pies
Ingredients
2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
5 tablespoons (70 g) unsalted butter, at room temperature
4 tablespoons (48 g) nonhydrogenated vegetable shortening, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
2 tablespoons (42 g) light corn syrup
1 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Stiff Sandwich Cookie Filling, plus an additional 1 to 2 tablespoons milk
Instructions
First, prepare the cookies. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, shortening, egg, corn syrup and vanilla, and cornstarch-dusted chocolate chips, mixing to combine after each addition. The dough should be thick but not stiff. Divide it into 1 1/2-inch balls. Roll them into smooth balls between your palms and press into disks about 1/3-inch thick. Place about 2 inches apart from one another on the prepared baking sheets, and place in the freezer for about 10 minutes, or until firm. Remove from the freezer and place in the center of the preheated oven. Bake until the cookies are very lightly golden brown on the edges and set in the center, about 12 minutes. Do not overbake. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Make the Stiff Sandwich Cookie Filling while the cookies are cooling, following the recipe instructions but adding more milk by the teaspoonful, beating well after each addition, until the filling is a bit softer but will still hold its shape. Transfer the filling to a pastry bag fitted with a 1/2-inch plain piping tip (or a large zip-top bag with a 1/2-inch hole cut in the corner) and invert half of the cookies. Once the cookies are cool, pipe about 3 tablespoons of filling on the inverted cookies and top with the other cookies to form a sandwich.
Adapted from the recipe for Little Debbie-Style Gluten Free Oatmeal Creme Pies on page 115 of Gluten Free Classic Snacks.