- Yield: 2 Dozen
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) water
- 1 cup (200 g) superfine sugar
- ¾ cup (65 g) cocoa powder
- ½ teaspoon (3 g) salt
- ½ cup (60 g) Bob’s Red Mill tapioca flour
- 2 cups (250 g) Bob’s Red Mill white or brown rice fl our or sorghum flour
- ¼ teaspoon (1.2 g) baking powder
- 1 teaspoon (4.6 g) baking soda
- 0.33 cup (80 ml) water (optional)
- ½ cup (100 g) Spectrum Organic Shortening
- 2 cups (240 g) powdered sugar
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (10 ml) rice milk, safe milk alternative, or water
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4).
- To make the cookies: In a food processor, pulse together the oil, ½ cup (120 ml) water, sugar, cocoa, and salt. Add the fl ours, baking powder, and baking soda. Blend until dough forms a ball. If dough is too dry and is not forming into a ball, add the remaining 1⁄3 cup (80 ml) water a little at a time until a ball forms.
- Scoop out a 1-inch (2.5-cm) piece of dough and roll into a ball. Place 6 dough balls on a baking sheet lined with aluminum foil. Flatten evenly.
- Bake for 9 to 10 minutes, or until the tops appear crackled. Let cool on the baking sheet for 2 minutes. Th ey should be fi rm like crackers, not super-soft. If they are too soft, bake for 5 more minutes. Once the cookies are the desired hardness, take a fork and make crisscrossing indentations on each cookie. Carefully lift each cookie off of the aluminum foil and cool on a fl at surface or refrigerate.
- To make the fi lling: Place all fi lling ingredients in a food processor. Blend until smooth. Th e consistency should be thick like butter. If runny, add more powdered sugar. Frost the fl at side of one cookie and top with another cookie.