Gluten-Free, Mostly Whole-Grain Chocolate Shortbread Cookies

Combine the chocolate chips, oat flour, rice flour, sugar, salt, and baking soda in the bowl of a food processor fitted with the steel blade. Process and pulse until the mixture feels like fine gravel, with the largest chocolate pieces no bigger than 1/4 inch (some of the chocolate will be more finely ground-this is correct).
Add the cream cheese and the butter to the bowl in several small pieces. Add the water. Process just until the butter and cream cheese are blended in and the dry ingredients look damp. Scrape the mixture together onto a sheet of wax or parchment paper and knead in any stray dry ingredients. Form a 12-inch log about 2 inches thick and wrap it well. Refrigerate for at least two hours and up to a couple of days.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 325u0b0 F for non-convection (adjust the temperature for convection according to the instructions with your oven). Line two baking sheets with parchment paper.
Use a sharp knife to cut slices 1/3 inch thick (I mark the log at 1-inch intervals and cut three slices between each mark) and place them 1 inch apart on lined sheets
Bake 16-20 minutes; the cookies will still be very soft but will firm up as they cool. Rotating the sheets from top to bottom and front to back about half way through the baking time. Set the pans on racks to cool and cool cookies completely before storing. Cookies keep for at least a week in an airtight container.