-
1
1.)
-
2
Preheat your oven to 325F.
-
3
Lightly grease your cookie sheets it took 3 1/2 sheets to bake the full batch.
-
4
2.)
-
5
Beat together the butter, sugar, salt and espresso powder.
-
6
Feel free to sample this concoction its yummy.
-
7
3.)
-
8
Beat in the egg,water, and vanilla.
-
9
Then add the cocoa powders, wheat free flour and xanthan gum.
-
10
The dough will be stiff.
-
11
(Theres no leavening in these cookies.
-
12
You can stop worrying about forgetting it now.)
-
13
4.)
-
14
Use a teaspoon-sized cookie scoop (or make 2 teaspoon sized balls) to scoop out the dough and place them 1.5 2 inches apart on the greased cookie sheets.
-
15
Use a flat bottomed glass slicked with a light coating of canola oil to flatten the cookies to 1/8 inch thickness.
-
16
Theyll be flat.
-
17
Really flat.
-
18
But it will work.
-
19
I promise.
-
20
Just think of how thin and crispy Oreos are and squish away.
-
21
The more evenly sized, the better.
-
22
Look past the plate of baked cookies to see that corner of unbaked ones see theyre super flat, but delicious!
-
23
5.)
-
24
Bake for 17-20 minutes.
-
25
I recommend baking 1/2 sheet to begin with.
-
26
You want them to be just so; set but not overly done.
-
27
They will come out set, but a little flexible and thats ok. Youve overdone them if they break instead of coming off the cookie sheet.
-
28
6.)
-
29
Get the cookies off the sheet almost immediately after you remove them from the oven.
-
30
Theyre crisp and delicate.
-
31
Cool them on a clean counter or cooling rack.
-
32
A really thin spatula helps get these babies off the sheet.
-
33
7.)
-
34
Assemble the filling while the rest of the batch bakes.
-
35
That way you can frost the cool cookies while the rest bake.
-
36
To assemble the frosting, beat the shortening and powdered sugar on low until it starts to stick together.
-
37
(It will take quite a bit of beating, and youll be tempted to think Im lying to you about it coming together, but Im not.)
-
38
Add the water and beat until smooth.
-
39
8.)
-
40
Frost the bottom side of a cookie with 2.5 -3 teaspoons of filling.
-
41
Squish another cookie on top until it sticks, being careful not to break it.
-
42
I use frost loosely, because I made 3 small balls of filling and used my fingers to squish them into an even layer between the cookies.
-
43
My 6 year olds loved helping with this and squishing the cookies with the glass.
-
44
Apparently, squishing food with impunity is very satisfying to young kids.
-
45
9.)
-
46
Eat these babies and enjoy.
-
47
Theyre rich, buttery and amazing.
-
48
Plus, since theyre wheat free that means theyll be just as crisp tomorrow and the day after.
-
49
Ingredient Notes: * Espresso powder is made from dehydrated espresso and is available from King Arthur Flour.
-
50
1/2 teaspoon of finely ground espresso coffee would work, too.
-
51
** Flour I use a mix of 2 parts superfine brown rice flour + 2/3 part potato starch + 1/3 part tapioca flour/starch.
-
52
You can get superfine rice flour from Authentic Foods or by processing regular brown rice flour in a VitaMix for 60 seconds.
-
53
You need a high-powered blender to get the flour fine enough my KitchenAid blender doesnt cut it.
-
54
***Black cocoa powder is different from high cocoa content, Dutch process powder.
-
55
Its quite black and imparts an extremely chocolaty flavor.
-
56
It also gives these cookies their characteristic black color.
-
57
I got mine from King Arthur flour, but it is carried by many bakery supply stores.
