Description
Enjoy a gluten-free twist on the classic Australian TimTams with these homemade chocolate biscuit sandwiches. Made with almond flour and tapioca starch, these treats are rich, fudgy, and perfect for satisfying your chocolate cravings without gluten.
Ingredients
Scale
Cookie Dough
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup solid coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Filling
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon milk of choice
Coating
- 1 cup gluten-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together the almond flour, cocoa powder, tapioca starch, baking soda, and salt until well combined.
- Incorporate Coconut Oil: Cut the solid coconut oil into the dry ingredients until the mixture becomes crumbly, similar to coarse crumbs.
- Add Wet Ingredients: Stir in the maple syrup and vanilla extract, mixing until a cohesive dough forms.
- Shape the Cookies: Place the dough between two sheets of parchment paper and roll out to about 1/4 inch thickness. Using a knife or cookie cutter, cut the dough into small rectangles approximately 2 by 1 inches. Arrange them on the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes until set. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Make the Filling: In a bowl, beat together the softened butter, powdered sugar, cocoa powder, and milk until the mixture is smooth and fluffy.
- Assemble Sandwiches: Spread a thin layer of the filling on the flat side of one cookie and sandwich it with another cookie, gently pressing together.
- Prepare the Chocolate Coating: Melt the gluten-free dark chocolate chips and coconut oil together until smooth, using a double boiler or microwave in short bursts, stirring frequently.
- Coat the Sandwiches: Dip each sandwich cookie into the melted chocolate to fully coat it. Place the coated cookies on parchment paper and refrigerate until the chocolate is firm, about 30 minutes to an hour.
Notes
- Store the TimTams in the refrigerator to maintain the best texture.
- For a dairy-free version, use dairy-free butter and chocolate.
- Arrowroot starch can be substituted for tapioca starch if desired.
