We made it to day 12 of our 12 Days of Gluten Free Cookies series!! OMG, I am up to my eyeballs in cookies. Literally cookies for days and days….and days. I am so proud of us having made it through all of these cookie recipes together and since we gifted a few we can still button our pants. You did gift a few, right? Don’t forget there is a bonus cookie tomorrow thanks to Joy the Baker being awesome and letting us share her Vanilla Bean Confetti Cookies a few days ago.
If you have been around for the other recipes in this series then you know exactly what I am about to say, but just in case you are new to the 12 Days of Gluten Free Cookies craze here are a few things you should know…
- All of the recipes in this series are gluten free and vegetarian, some are vegan, and some are dairy free too. If you have a dietary restriction some of the recipes may just be a simple substitution away from fitting into your diet. So, please check the recipes before deciding that a cookie is not for you and if you have questions leave me a comment. I am here for you!!
- I used King Arthur Flour – gluten free multi-purpose flour for all of the cookies in this series. Why? First, I am not affiliated with King Arthur Flour in any way, I simply wanted to make sure that all of the ingredients I used for these cookies were easy to find. Second, I know that custom blending flours can be intimidating so, for now, we are going to stick with something easy. The holidays are stressful enough without making cookies complicated.
Today’s cookies are CRAZY! Crazy good, crazy flavor combo, and as big as a moon pie which makes them crazy big too. Maybe I should have named them crazy cookies, but I didn’t. I call these bad mama jama’s Thai Peanut Butter Coconut Cream Sandwich Cookies.
I saw a recipe for Thai Peanut Butter Cookies in the December issue of Vegetarian Times and it called to me. This cookie had it all; peanut butter, Thai red curry paste, coconut flakes…it was pure exotic Christmas magic. I am a sucker for a good peanut butter cookie sandwich and I know you are too. So, I made those exotic peanut butter cookies my own and removed the gluten, tweaked the ingredients a bit, and added that luscious coconut cream filling you see gluing those cookies together.
Now these don’t taste like your typical peanut butter cookie, they have a little oomph from the curry paste and they are soft and chewy instead of crisp. You don’t have to worry about them being too out there in flavor though because even our 3-year-old has been begging for more of these.
Thai Peanut Butter Coconut Cream Sandwich CookiesPrint
For the cookies
- 2 cups gluten free all purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup ( 2 sticks) unsalted butter , softened
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 cups crunchy peanut butter
- 1 teaspoon vanilla extract
For the filling
- 2 1/2 cups confectioners’ sugar
- 6 tablespoons non-hydrogenated shortening
- 2 tablespoons hardened coconut cream (The solid cream at the top of a can of full fat coconut milk)
- 1 tablespoon full fat coconut milk
- Whisk together the flour and baking soda in a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, sugar and brown sugar on medium speed until light and fluffy; about 3 minutes. Add the eggs and the curry paste, beat for an additional minute. Add the peanut butter and vanilla, and mix until completely incorporated. Add the flour mixture in 3 additions, beating after each addition until completely combined.
- Shape the dough into a 3-inch wide cylinder, and wrap in plastic wrap. Refrigerate for 4 ours or overnight.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Slice the dough into 1/4-inch-thick rounds, reshaping to create circles as necessary, then place 2-inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are crispy but the cookies are still soft in the middle. Cool completely on the baking sheets before removing.
For the filling
- Combine the sugar, shortening, coconut cream, and coconut milk in a large mixing bowl and beat with an electric mixer for about 2 minutes until the cream has thickened and is smooth in texture.
- Transfer the coconut cream mixture to a large plastic bag, make a small slit in one corner and squeeze the cream in a circular motion around the outside of one cooled cookie working towards the center. Gently spread the icing with a knife or offset spatula and place another cookie on top.