YIELD: 36 COOKIES
Just as versatile as their vanilla cousins, these wafers can wear many hats. Sandwich a little Caramel Frosting in between two cookies or add 1 teaspoon mint extract and dip them in melted chocolate for easy thin mints.
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Ingredients
¾ cup cold non dairy margarine
1 cup sugar
1 cup sorghum flour
¾ cup cocoa powder
½ cup potato starch
1 teaspoon xanthan gum
¼ teaspoon baking soda
2 tablespoons strong coffee
¼ cup additional cocoa powder
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Directions
Preheat oven to 350 °F.
Line a large cookie sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the margarine and sugar until smooth.
In a separate bowl, whisk together the sorghum flour, cocoa powder, potato starch, xanthan gum, and baking soda.
Fold the dry ingredients into the sugar mixture and mix until crumbly. Add the coffee and mix until a soft dough forms.
Gradually fold in the ¼ cup cocoa powder and mix just until the dough is workable.
Chill in the freezer for 5 to 10 minutes and then pinch off sections large enough to create 1-inch balls.
Place dough balls onto the prepared baking sheet and flatten with the bottom of a glass to about ¼ inch thick.
Bake for 16 minutes.
Allow cooling completely before serving.
Store in airtight container to keep crisp for up to 2 weeks.
