contained either soy, egg or sunflower oil. And this means off limits. *sigh* Doesn’t matter. I. will. fix. this.
I had bit of an oops moment with these. I didn’t realize I needed an emulsifier for the missing eggs. You’ll notice some of the measurements are little strange and that explains it. I’ll keep working on this and get a revision the next time I make these.
- 1 cup sorghum flour
- 1 cup + 1 T teff flour
- 1 cup + 2 T sweet rice flour
- 1/4 cup white rice flour
- 3/4 cup cocoa powder
- 3/4 cup non hydrogenated organic palm shortening
- 3/4 cup organic sugar
- 5 T milk of choice
- 1/2 cup applesauce
- 3/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups organic powdered sugar
- 1/2 cup non-hydrogenated organic palm shortening
- 1 tsp vanilla
- Combine all dry ingredients in a bowl and mix well.
- Beat shortening, applesauce, milk, and sugar for 2-3 minutes.
- Add dry ingredients. Dough should be thick but not dry and crumbly.
- Roll out between 2 sheets of parchment paper.
- Cut into small circles. Transfer to baking sheet.
- Bake 9-10 minutes. They will harden a little after they cool on the pan.
- Beat shortening until fluffy and add in vanilla.
- Slowly add in powdered sugar. Scrape sides of bowl and continue to beat until fluffy. Filling will appear slightly dry. You may add more shortening or milk if you want a smoother texture, however, the cookies may get soft if there is too much moisture.
- Scoop filling into ziplock bag and cut off one corner to pipe filling on to center of cookies.
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