Gluten Free & Allergy Friendly Wagon Wheel Cookies

An Australian holiday favorite, the Wagon Wheel Cookies sandwich our sugar cookies with raspberry jam and allergy friendly marshmallow, and then take a quick dip in bittersweet chocolate - we can't get enough of them!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 15 2" sandwiches


3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
To Assemble:
1 6 oz jar of fruit jam or jelly (we like raspberry, but any will do!)
6 allergy friendly marshmallows
6 oz Pascha Chocolate Semisweet Vegan Chocolate Chips

How To

Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown.

Cool cookies completely, then begin to assemble the sandwiches. Turn each cookie upside down. Slice the marshmallows in half, and place half a marshmallow on six of the cookies. Spread a teaspoon of jam on the other half. Sandwich the marshmallow half together with the jam half.

In a small bowl, melt the chocolate in the microwave until warm. Quickly dip each sandwich in the chocolate, coating completely, and allow the excess to drip off. Move to a cooling rack to harden the chocolate.