Gluten-Free Chocolate Sandwich Cookies

To make the cookies: In a large bowl, whisk together the contents of the cookie mix packet and the cocoa.

Add the butter, egg, and vanilla; beat until thoroughly combined. This will take 2 to 3 minutes in a stand mixer fitted with the flat beater attachment.

Divide the dough in half and place one piece on a sheet of parchment. Place another sheet of parchment on top.

Roll the soft dough between the sheets of parchment until it's 1/4” thick. Put the dough, sandwiched between the parchment, on a baking sheet. Repeat with the remaining dough. Refrigerate the rolled-out dough for 2 hours.

To make the filling: Place the freeze-dried fruit and 1 cup (113g) of the confectioners’ sugar in the bowl of a food processor and process until the fruit is finely ground and powdery.

Add the remaining confectioners’ sugar, cream cheese, and butter and process until the mixture is uniform.

Add the milk and process until you have a stiff but spreadable filling.

Preheat the oven to 350°F.

To cut the cookies: Remove one piece of dough from the refrigerator. Peel off the top piece of parchment and use it to line a baking sheet.

Using a 2” round cutter, cut out cookies and transfer to the prepared baking sheet. Gather, re-roll, and cut the scraps as needed.

Repeat with the remaining piece of dough.

To bake the cookies: Bake the cookies for 13 to 15 minutes, until firm to the touch in the center. Remove them from the oven and cool completely before filling and finishing.

To assemble the sandwiches: Place 2 teaspoons of filling on the bottom of a cooled cookie. Place another cookie, right side up, on top of the filled cookie. Repeat until all the cookies are filled.

Storage instructions: Store cookies, well wrapped, at room temperature for up to two weeks; freeze for longer storage.