Quick Chocolate Wafer Cookies

Quick  Chocolate Wafer Cookies
Vegan and Gluten-Free

Or make Chocolate Cookie Sandwiches
from this dough, or for chocolate cookie
crumbs or crumb crust for mini-cheesecakes..

These are fun to make. The scant ingredients
mix together so quickly. These cookies are  the
answer to making decorative chocolate cookie
crumbs crust.

Put the dough into a plastic bag, press out all the
air, squish it together, form into a 9″ long strand
about 2″ thick. Once chilled until firm enough to slice.
Make slices 1/8″ thick.

You can eat these plain as a snack, or add them
to a decorative cookie platter.

Press onto them chopped nuts or pecan halves
or colored sprinkles. Dust them with confectioners
sugar through a strainer.

Or, as a sandwich, fill with nut butter, fondant, or jam.
make great bases for mini-cheesecakes. You should
get about 24 cookies.

Ingredients

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

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)

Directions
In a medium bowl, whisk together the flour, cocoa,
baking soda and salt; set aside.

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.

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 350 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.