Red Velvet Chocolate Sandwich Cookies

1. 

   1In a small bowl, combine 1/4 cup plant milk with 1/4 tablespoon white vinegar and let sit for 5-10 minutes to create buttermilk.
2. 

   2In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
3. 

   3In another bowl, mix cornstarch and water until smooth.
4. 

   4In a mixer, beat butter and dark brown sugar until creamy, then add the cornstarch mixture, buttermilk, molasses, vanilla, and food coloring until combined.
5. 

   5Gradually mix in the dry ingredients until just combined, then fold in chocolate chips and broken sandwich cookies.
6. 

   6Cover the dough and refrigerate for at least 2.5 hours.
7. 

   7Preheat the oven to 160°C and line a baking sheet with parchment paper.
8. 

   8Scoop the dough onto the baking sheet, pressing the tops into additional chocolate chips.
9. 

   9Bake for 13-15 minutes, reshaping cookies immediately after removing from the oven. Let cool for 5 minutes before transferring to a rack.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 cup unsalted butter or vegan baking stick, at room temperature
• 1 1/4 cups packed dark brown sugar
• 1/4 cup plant milk (soy, almond, oat, etc.)
• 1/4 tablespoon white vinegar
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 1 tablespoon unsulfured molasses