Six Gluten-Free Vegan Cookie Fillings
Love sandwich cookies? This recipe for vanilla crème filling is gluten-free and vegan — and oh so versatile. With a few ingredient switcheroos, you can make five more flavors of cookie crème filling: coconut, fudge, peanut, grasshopper (mint), and almond. Scroll down for the variations on this basic vanilla crème recipe:
Vanilla Crème Filling for Cookies
Preparation time: 10 minutes
Cooking time: 3 minutes
Yield: 1 cup
2 tablespoons boiling water
2 tablespoons organic palm oil shortening
2 cups powdered sugar
1 drop vanilla extract
In a medium, heat-proof bowl, combine the boiling water and shortening.
Let the shortening melt.
Stir in the powdered sugar and vanilla. Beat with a mixer until the mixture is light.
The consistency will be plastic and spreadable.
Use the filling to make sandwich cookies. Roll the filling into a ball and place it between two cookies, flat sides together.
Gently press down to spread the filling.
Cover the bowl with plastic wrap to prevent drying if you make this filling before the cookies are ready.
Per 1 tablespoon serving: Calories 72 (From Fat 15); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 0mg; Carbohydrate 15g; Dietary Fiber 0g; Protein 0g.
You can vary this vegan cookie filling in many ways:
Coconut Crème Filling: Substitute 2 tablespoons coconut oil for the shortening and coconut extract for the vanilla.
Fudge Crème Filling: Reduce the shortening to 1 tablespoon and melt 1 ounce chopped bittersweet or unsweetened chocolate into the shortening and then add the sugar and water.
Peanut Crème Filling: Reduce the shortening to 1 tablespoon and add 1/4 cup natural peanut butter to the shortening and water mixture.
Grasshopper Crème Filling: Substitute 2 tablespoons boiling peppermint tea for the boiling water and mint or peppermint extract for the vanilla. You can tint this green with a drop of food coloring.
Almond Crème Filling: Substitute almond extract for the vanilla.