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Gluten Free Raspberry Cream Chocolate Cookies

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Cookie 62g Total Servings: 30

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
170
Fat / Lipides
8 g
12%
Saturated / Saturé
5 g
25%
+ Trans / Trans
0g
Cholesterol / Cholestérol
25mg
8%
Sodium / Sodium
105mg
4%
Carbohydrate / Glucides
23g
7%
Fibre / Fibres
0g
0%
Sugars / Sucres
13g
Protein / Protéines
1g

20%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Cookie 62g Total Servings: 30

Amount Per Serving
Calories
170
Calories from Fat
72
% Daily Value *
Total Fat
8 g
12%
Saturated Fat
5 g
25%
+ Trans
0g
Cholesterol
25mg
8%
Sodium
105mg
4%
Total Carbohydrates
23g
7%
Fiber
0g
0%
Sugars
13g
Protein
1g

Vitamin A 20% • Vitamin C 0%
Calcium 2% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

50 mins

Cook time

10 mins

Total time

240 mins

Ingredients  

Chocolate Wafer

3 ounces semi-sweet chocolate - chopped (86 g)

1 package Kinnikinnick All Purpose Flour Blend (454 g)

¼ cup cocoa powder (27 g)

¼ tsp baking soda (1 g)

½ tsp salt (2 g)

½ tsp baking powder (2 g)

1 cup butter - softened (192 g)

1 cup granulated sugar (215 g)

1 tsp vanilla extract (2 g)

1 large egg (56 g)

Optional: additional Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies

Raspberry Cream Filling

6 oz white chocolate - chopped (170 g)

4 oz cream cheese (125 g)

1 cup icing sugar (160 g)

2 tbsp cream 33% (28 g)

¾ cup fresh raspberries (120 g)

Optional: 2 - 3 drops red food colouring (1 g) 

Coating

12 oz semi-sweet chocolate - chopped (344 g)

1 tbsp shortening (13 g) 

Optional: confetti sprinkles (gluten free)


Raspberry Chocolate Cookies Gluten-free

Directions

Chocolate Wafer

  1. Preheat oven to 350°F (176°C). Line 3 baking trays with parchment paper.
  2. Using a bain marie (snug bowl over a pot of water) melt chopped chocolate. Remove from heat and cool.
  3. Combine Kinnikinnick All Purpose Flour Blend, baking soda, cocoa powder, salt and baking powder. Set aside.
  4. Cream butter, vanilla, and sugar until light and fluffy. 
  5. Add egg to creamed mixture, beat well after addition.
  6. In a slow steady stream, add melted chocolate. Mix until incorporated scraping down bowl mid-way.
  7. Slowly add dry ingredients to creamed mixture. Mix until fully incorporated.
  8. Form dough with hands into a log. Cover with plastic wrap and place on counter (dough does not need to be chilled prior to working off).

Working Off Dough

  1. Divide dough into 3 portions.
  2. Roll dough on a lightly floured surface - about ⅛” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies).
  3. Cut out dough using your favourite cookie cutter shape (approx. 2" diameter). Continue with remainder of dough. (approx. 60 wafers).
  4. Place Chocolate Wafers on parchment-lined baking trays and bake in preheated oven for 7 - 8 minutes. Cool for 5 minutes and remove from pan.
  5. Match cooled Chocolate Wafers together for top and bottom.
Gluten-free Raspberry Chocolate Cookies

Raspberry Cream Filling 

  1. In a small pot melt chopped chocolate and cream. Set aside to cool slightly.
  2. In a medium bowl, mix cream cheese until soft.
  3. Add icing sugar and mix until smooth.
  4. Slowly add melted chocolate mixture and mix until combined.
  5. Add raspberries and food colouring. Mix just until combined.
  6. Cool filling for 2 hours. Mixture should be semi firm prior to piping in cookies.
Gluten-free Raspberry Chocolate Cookie Flowers

Assembly 

  1. Pipe approximately ½ tablespoon filling on base of cookie (finished side down).
  2. Place wafer on top (finished side up).
  3. Let filled Raspberry Cream Chocolate Cookies set in refrigerator for 1 hour.

Chocolate Coating (melt prior to dipping)

  1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
  2. Remove from heat and cool slightly.
  3. Dip set Raspberry Cream Chocolate Cookies halfway in melted chocolate or use a pipping bag to drizzle chocolate.
  4. Allow excess chocolate to drip off prior to placing on parchment paper.
  5. Decorate with optional confetti sprinkles.
  6. Let set in the refrigerator for 30 minutes or overnight.

Yields 30 sandwich cookies


 

Tips & Variations

  • Time saver: Raspberry filling can be run ahead of time.

  • Wafers and finished filled cookies freeze well.

 


Stock up your pantry

All Purpose Flour Blend Retail Bulk

It's better in bulk. Gluten-free All Purpose Flour you can use as one-to-one replacement for regular flour in your favourite recipes. Perfect for gluten-free breads, desserts and savoury dishes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.
Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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