Multi-Function Cookies for Many Usages
Use for ice cream sandwich cookies, or to crumble up and use when you need to make a chocolate cookie crust.
- 1 1/2 cups GF flour mix*
- 1/4 tsp xanthan gum*
- 3/4 cup cocoa
- 1 cup + 2 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter or margarine, melted and cooled
- 1 egg
- 3 Tbsp milk or milk alternative
- 1 tsp lemon juice
- 1 tsp vanilla
*or substitue Bob’s Red Mill Biscuit & Baking mix in place of the flour mix and xanthan gum
In a mixer, add flour, cocoa, sugar, salt, gum and baking soda – pulse several times to mix thoroughly. Add butter and pulse until crumbly. Add in remaining ingredients and blend until smooth.
For sliced cookies, shape the dough into a log about 1 3/4 inches in diameter (or as big as you want your cookies). Or for cut-out cookies, shape into 2 flattened balls, wrap in plastic wrap and refrigerate until firm, at least one hour.
Slice or roll out cookies (between two pieces of plastic wrap) to 1/8 – 1/4″ thick, and place on a lined baking sheet. Chill in freezer for 10 minutes, then bake at 325°F for 12-15 minutes (depending on thickness). If you want softer cookies, remove from oven. If you want crispy cookies, turn oven off and let cookies sit in oven for another 15 minutes.