Chocolate Wafers
Preheat oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Cook30 min
- Total30 min
- Serves10
- LevelIntermediate
Ingredients
- ¾ cup cold non dairy margarine
- 1 cup sugar
- 1 cup sorghum flour
- ¾ cup cocoa powder
- ½ cup potato starch
- 1 tsp. xanthan gum
- ¼ tsp. baking soda
- 2 tbsp. strong coffee
- ¼ cup additional cocoa powder
Method
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the margarine and sugar until smooth. In a separate bowl, whisk together the sorghum flour, cocoa powder, potato starch, xanthan gum, and baking soda. Fold the dry ingredients into the sugar mixture and mix until crumbly. Add the coffee and mix until a soft dough forms.
- Gradually fold in the ¼ cup cocoa powder and mix just until dough is workable. Chill in freezer for 5 to 10 minutes and then pinch off sections large enough to create 1-inch balls. Place dough balls onto the prepared baking sheet and flatten with the bottom of a glass to about ¼ inch thick. Bake for 16 minutes. Allow to cool completely before serving. Store in airtight container to keep crisp for up to 2 weeks.
