2 cups all-purpose gluten free flour
1 tsp guar or xanthan gum (unless your all purpose flour already includes this)
1 cup light brown sugar
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg, lightly beaten
6 Tbsp butter, melted
1 recipe vanilla buttercream frosting
Line two sheet pans with parchment paper. Heat oven to 350 degrees.
Combine flour, brown sugar, cocoa powder, baking soda and salt in a bowl and whisk them together. Add buttermilk, egg and melted butter. Stir, just until blended.
Prepare a large resealable (ziploc) bag by snipping off about an inch of one corner of the bag. Spoon batter into the prepared bag. Pipe logs of batter onto your parchment paper. I made mini sandwiches and mine were about 3x1 inch logs before baking. Bake until firm to the touch, about 9-12 minutes. Transfer to wire rack and let cool completely.
Pipe the frosting on the bottom of one cookie and place the bottom of another cookie on top. Voila! Devil Dog. If you don't have a piping bag, just snip the corner off another ziploc bag and fill with frosting to complete this step.