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    Home / Recipes / Recipes / Desserts

    Faux-reo Cookie Wafers

    Oct 20, 2011 · Leave a Comment

    Faux-reo Cookie Wafers
    DessertsTips & Tricks

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    • Yield Makes 25 – 30 chocolate cookie wafers
    • |
    •  

    Ingredients

    • 1 ¼ cups sorghum flour
    • ½ tablespoon corn or potato starch
    • ½ cup unsweetened Dutch process cocoa
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup sugar
    • ½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter
    • 1 large egg

    Directions

    Set 2 racks in the middle of the oven. Preheat to 375F degrees.

    In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.

    Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart.  With moistened hands, slightly flatten the dough.

    Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.

    Recipe Courtesy:  Tina Turbin

    « Thai Chicken Wraps
    Gluten-Free Chocolate Chip Cookies »

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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