Chocolate Wafer Cookie Recipe

Chocolate Wafer Cookie Recipe
Vegan and Gluten-Free. Makes about 24 cookies.

Or make 12 Chocolate Cookie Sandwiches
from this dough. 

These are easy fun to make. The scant ingredients
mix together quickly.

You can grate these chocolate wafers to use as
chocolate cookie crumbs to sprinkle on icing or
to make crumb crust for mini-cheesecakes.

Simply put the dough into a plastic bag, press out all ”
the air. Squish it together, form into a 9″ long strand
about 2″ thick. Chill until firm enough to slice,
(2 hours or overnight). Make 1/8″ thin slices.

You can eat these plain as a tasty snack, or add them
to a decorative cookie platter. When cool, fill with nut
butter, fondant, or jam as a cookie sandwich, dust them
with confectioners sugar through a strainer.

They make great bases for mini-cheesecakes.
To decorate them, before baking, press onto them
chopped nuts or pecan halves or colored sprinkles.

Ingredients
6 tbs. Coconut or olive oil soft or melted
1⁄4 cup dark brown sugar, packed
1⁄4 cup plus 2 tbs. sugar
1 teaspoon vanilla
3 tablespoons low-fat milk (or water)

1 cup oat or almond flour
1⁄2 cup plus1 tablespoon cocoa powder,
cocoa powder (natural or Dutch process)
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt

Directions
In a medium bowl,
beat the oil with an electric
mixer until creamy;

Add the sugars and vanilla and beat on high speed 
for about one minute.

whisk in the flour, cocoa,
baking soda and salt.

Beat in the milk On low speed,

Beat in the flour mixture, just until
incorporated.

Gather the dough together with your hands and form
it into a neat 9 to 10 inch log.

Wrap it in wax paper, or plastic bag, folding or twisting the
ends without pinching or flattening the roll.
(you may find it easier to improve the shape of your roll
after it has chilled a bit).

Chill for at least until needed. (The dough can
be refrigerated for up to three days and frozen for up to three
months). But it needs to be pliable to slice it.

Place your oven racks in the upper and lower thirds of the
oven and pre-heat to 375 degrees F.

Lightly grease two baking sheets or line them with
parchment paper.

Use a sharp knife to slice rounds of the chilled dough a scant
1/4 inch thick. Place them one inch apart on baking sheets.
Bake ten to twelve minutes, rotating the pans halfway through.

The cookies will puff and crackle on top, then settle down
slightly when done.
Use a spatula to transfer the cookies to wire racks to cool
completely.
Store in an air-tight container for up to two weeks, or freeze
up to two months.

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