Raspberry Cookie Sandwiches

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Recipe Ingredients:
1 1/3 cups	Gluten Free All Purpose Baking Flour
1 tsp	Xanthan Gum
1/3 tsp	Salt
1	Egg
1/2 cup	Coconut Oil, melted
1/4 cup	Agave Nectar
1 tsp	Vanilla
	Filling
1/2 cup	Frozen Raspberry Juice Concentrate
1 tbsp	Sweet White Rice Flour
Cooking Directions:
1.	For the filling: Heat the raspberry juice concentrate in a small saucepan to a simmer. Add brown rice flour and stir constantly for about a minute until thickened. Set aside to cool.
2.	For the cookies: Preheat oven to 350 degrees. Mix dry cookie ingredients in a bowl. Mix wet cookie ingredients in a separate bowl. Mix wet and dry cookie ingredients together. If the dough seems too wet to roll out, add 1 to 2 tablespoons of baking flour. Roll out onto well floured surface to about 1/8 inch thick. Cut into desired shape with cookie cutter or the rim of a small glass. Place on greased cookie sheet and bake for 8 minutes. Cool on rack.
3.	When the cookies have cooled and the filling is no longer hot (warm to room temperature is ideal), spread filling between two cookies. Let cookies cool and refrigerate. Makes about 20 cookie sandwiches.

Gluten Free Xanthan Gum
Use gluten free xanthan gum to add thickness and volume to bread and other gluten-free baked goods. This is a popular thickener among customers with allergies to gluten.

Gluten-Free All Purpose Baking Flour
Our gluten-free all-purpose baking flour will quickly become a trusted kitchen companion for all your gluten-free baking needs. Make fresh breads, cakes, muffins, and other baked goods.

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