2/3 cup + 2 tablespoons tapioca flour
2/3 cup chickpea (garbanzo bean) flour
2/3 cup cornstarch
1 ½ teaspoons xanthan gum
½ cup unsweetened, high-quality cocoa powder (be sure it´s gluten free)
1/8 teaspoon baking soda
1 cup (2 sticks) Earth Balance Buttery spread (dairy free)
½ cup + 2 tablespoons powdered sugar
½ cup granulated (white) sugar
1 teaspoon pure vanilla extract
Approximately 1 cup raspberry preserves, or as needed
12 ounces high quality bittersweet or semi-sweet chocolate (I recommend Scharffenberger)
Combine the flours, cornstarch, xanthan gum, cocoa powder and baking soda in a medium sized bowl; stir to mix, and set aside. With an electric mixer, cream the buttery spread, sugars and vanilla until light and fluffy. On low speed, slowly add the flour mixture; blend well. Form the dough into a ball, wrap in plastic wrap, and refrigerate until easier to handle.
Pre-heat the oven to 325 degrees, and lightly oil cookie sheets, or line with non-stick foil. Soften dough about 10 minutes, if necessary. Roll the dough between wax paper, slightly more than 1/8 inch thick. Use a 1 ½ or 2 inch cookie cutter (round) to cut the dough. Roll up the scraps, roll out the dough again and cut until all the dough has been used up. Bake about 10-12 minutes, or until just barely firm to the touch.
When the cookies are cool, turn them over and spread with raspberry preserves, joining 2 cookies together like a sandwich; (be sure the raspberry preserves is at room temperature, and give it a good stir, so it spreads easily). Melt the chocolate over very low heat, stirring occasionally with a spatula. Pour the chocolate into a deep bowl. Take each sandwich cookie, and dip one half of the cookie into the chocolate, using the spatula to help, if needed; let the excess chocolate drip off. (Dip only ½ of each cookie into the chocolate, leaving the other half free). Lay the cookies on wax paper to cool and harden. (Makes approximately 36 cookies)