Ingredients
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For The Chocolate Cookie Dough
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¾ cup (96 g) Pastry Flour
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½ cup (80 g) Buckwheat Flour
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¼ teaspoon Xanthan Gum
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½ cup (52 g) natural unsweetened Cocoa Powder
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½ cup (110 g) organic Cane Sugar
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1½ teaspoons Baking Powder
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½ teaspoon Salt
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12 tablespoons Shortening
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2 tablespoons Applesauce
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1 teaspoon Vanilla Extract
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Up to 2 tablespoons cold Water
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For The Filling
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1 cup (265 g) Vanilla
Directions
You won’t find any wheat in this chocolate sandwich cookie, yet it tastes just as good as the traditional kind. Dunk it in your favorite non-dairy milk. The chocolate cookie dough can be prepared as wafers without the sugary filling, or with ½ cup of chocolate chips mixed in for a double chocolate treat.
Steps
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1
Done
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To make the CookiesCombine the flours, xanthan gum, cocoa powder, sugar, baking powder, and salt in a large mixing bowl. |
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2
Done
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Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms. |
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3
Done
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Add the applesauce and vanilla and work the liquids into the dough. Add up to 2 tablespoons of cold water as needed, ½ tablespoon at a time, until the dough forms. |
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4
Done
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Separate the dough into two sections and roll each into a cylinder about 1½ inches (4 cm) thick and 6 inches (15 cm) long. Wrap the rolls tightly in plastic and refrigerate for at least an hour. Cookie dough rolls can be refrigerated for up to 2 weeks. |
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5
Done
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When you are ready to bake the cookies, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. |
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6
Done
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Slice the cookies from the roll, about ⅜ inch (10 mm) thick. Place the cookies on the baking sheets with space in between. If the dough breaks apart, simply stick it back together. |
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7
Done
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Bake each sheet of cookies separately, in the center of the oven, for 11 to 13 minutes. Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Store unfilled cookies in an airtight container at room temperature for up to 3 days. |
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8
Done
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To Fill the Cookie SandwichesWhen completely cooled, arrange the cookies in pairs, aligning like sizes and shapes. |
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9
Done
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Spread a layer of frosting on the flat side of the first cookie in each pair; use about 1 tablespoon of frosting per cookie. Lay the second cookie on top, flat side down, and gently press them together. Filled cookies are best eaten the day they are made. |
