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Gluten Free & Allergy Friendly Wagon Wheel Cookies

An Australian holiday favorite! The Wagon Wheel Cookie sandwiches our sugar cookie recipe with raspberry jam AND marshmallow. Then the cookies 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
Makes: 15 2" sandwiches

Ingredients

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 jar of fruit jam or jelly (6 oz)
6 allergy friendly marshmallows
6 oz Pascha Chocolate Semisweet Vegan Chocolate Chips
 

How-To

Preheat oven to 350ºF. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and 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 for about 6 - 8 minutes, or until they start to brown.

Completely cool the cookies before you begin to assemble the sandwiches, or you’ll have a mess! Turn each cookie upside down. Slice the marshmallows in half. Then place half of a marshmallow on six cookies. Spread a teaspoon of jam on the other cookies. Sandwich the marshmallow cookie with the jam cookie.

In a small bowl, melt the chocolate in the microwave until warm - not super hot or boiling. Quickly dip each sandwich into the chocolate, coat it completely, then allow the excess to drip off. Move to a wire rack to harden the chocolate.

Note: You can use any fruit jam or jelly you want, we like raspberry the best!