Gluten-Free Shortbread Cookies

The dough for these cookies can be made ahead of time and stored in your refrigerator for up to a week (stored in an airtight container)! You can take a little out at a time and bake what you need if you would like. I use sprouted garbanzo bean flour from To Your Health Sprouted Flour Co. but you can use regular garbanzo bean flour that can usually be found at any health food store and many grocery stores. I find the flavor and digestibility much better in the sprouted version. The buckwheat flour I use is made by taking raw buckwheat groats and grinding them into a fine flour either in your high-powered blender or coffee grinder. Do NOT use store-bought buckwheat flour that is made from roasted buckwheat groats....these are two totally different flours that behave very differently in baking, and also taste much different! You can view my post on How to Make Raw Buckwheat Flour for more information. Use my Dairy-Free Sweet Potato Buttercream Frosting in between two cookies and drizzle with melted dark chocolate chips if desired.