These thin chocolate cookies are great for snacking, using in pie crusts (see our gluten free Grasshopper Pie recipe) or for making mini ice cream sandwiches (just fill with your favorite ice cream). We usually make a bunch and keep them in the freezer for those recipes that call for chocolate cookie crumbs.

• 1 3/4 cups all purpose gluten-free flour
• (add 3/4 tsp xanthan gum if your flour mixture doesn’t include it)
• 1/2 cup unsweetened cocoa powder (we use Dutch-processed)
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 stick butter (1/2 cup) room temperature
• 2 eggs (room temperature)
• 1 1/2 tsp pure vanilla extract

DIRECTIONS

Preheat oven to 325° (fahrenheit)
Line baking sheets with unbleached parchment paper and set aside.

In a large bowl, mix dry ingredients until combined. Add butter, egg and vanilla, and mix until smooth. Divide the dough into two equal parts, and roll each out to 1/8 inch thickness between two sheets of unbleached parchment paper. Pull back the top sheet of parchment paper on first piece of dough.

Cut  the dough with a 2 1/4-inch round cookie cutter and transfer the cookies to the prepared baking sheets. Place them about 1-inch apart (they won’t spread much during baking). Gather the scraps, roll them out again, and cut more cookies. Repeat with the second piece of dough until you’ve got no more dough left to roll.

Bake in the center of the preheated oven and bake for 10 minutes or until the cookies spring back when pressed lightly in the center. Cool cookies on the baking sheet until firm, then transfer to a wire rack to cool completely.