Gluten Free, Dairy Free, Soy Free, Egg Free (Vegan) Option
These chocolatey, no chill cut out cookies are quick and easy to make! They are tender and chewy and can be made with or without an egg. Plus, when topped with the homemade vanilla icing they taste like cookies and cream! It's the perfect Valentine's Day treat to bake for your sweetheart!
Why I Love This Recipe
This simple recipe is tender, chewy and chocolatey. Paired with the creamy, sweet made from scratch vanilla icing, it's flavor is reminiscent of cookies and cream poptarts. However, this dairy free icing hardens on the outside over 1-2 hours, while staying smooth and creamy on the inside.
Because this dough has no required chill time, Gluten Free Cut Out Chocolate Cookies are super quick to roll out and bake. With only 20 minutes of hands on time and 8 minutes of baking, this recipe is ready to decorate in under 45 minutes.
Vegan/egg free version
Gluten Free Cut Out Chocolate Cookies can be made with an egg or egg free/vegan. If you decide to make the vegan/egg free version it is extra wholesome! It’s made with milled flax seed which is high in fiber and is good for your digestive system.
I make both versions several time a year. Please note: if you opt to use an egg you’ll need to add extra water to keep the dough and, consequently the cookie, moist and tender.
Icing tips
Why add dairy free butter instead of all milk in this icing? Honestly, it’s the “secret” ingredient for a mouthwatering icing. You can use all milk if you prefer, but butter absolutely elevates traditional icing both in silky, creamy mouthfeel and taste.
If you use organic powdered sugar, I notice that it clumps more than non-organic. If you notice this as well, sift the powdered sugar prior to using it.
Moreover, the consistency of the icing recipe is a little thicker because I use more butter. I kept it thicker and spread it with a butter knife for the cookies photographed with pink and purple icing. I thinned the white icing more and was able to spread it using just the piping bag. If you want it thinner add extra dairy free milk ½ tablespoon at a time.
Using all-natural food dyes
Keep in mind adding food coloring can affect the texture of the icing as it adds liquid and thins it more. Especially if you are using all natural food coloring (which takes more to create vibrant color in icing), you’ll want to leave the icing a little thicker and allow it to be thinned slightly by the food coloring.
This is the dye free, all natural food coloring I use. It’s important to note that it takes more all natural food coloring to achieve a deeper color in the icing. However, for lighter pastel colors, like I used in these photos, I only needed to use a few drops.
Note: The nutritional information is calculated based on the version of this recipe that is made with an egg and ice water.
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📖 Recipe
Gluten Free Cut Out Chocolate Cookies {Dairy Free, Egg Free Option}
Equipment
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 whisk or fork
- 2 medium baking sheets
- parchment paper
- measuring cups and spoons
- 1 Rolling Pin
- cookie cutters
Ingredients
Option 1: Flax Eggs For Eggless/Vegan Cookies. Omit egg and ice cold water mixture. Replace with flax egg ingredients below. All other ingredients are the same.
- 2 tablespoon flax mill don't use whole seeds
- 6 tablespoon water
Dry Ingredients
- 1 cup almond flour
- ½ cup oat flour
- ½ cup cassava flour
- ¼ cup cacao powder may sub with cocoa powder
- ⅓ cup coconut sugar
- 1¼ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- ½ cup palm shortening may sub vegetable shortening
- 2 teaspoon pure vanilla
Option 2: Make with an egg. Omit flax egg and replace with ingredients below. All other ingredients are the same.
- 1 whole egg beaten
- 2-3 tablespoon ice cold water
Dairy Free Icing
- 2 cups organic powdered sugar sift if clumping*
- 2-3 tablespoon dairy free milk
- 2 teaspoon pure vanilla
- 2 tablespoon melted dairy free butter**
- 1 pinch salt
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper for easy clean up.
- If making the eggless version: in a small bowl mix milled flax seeds and water together and set to the side.
- In a large bowl whisk together dry ingredients: almond flour, oat flour, cassava flour, cacao powder, coconut sugar, baking soda, xanthan gum, pinch salt.
- Add palm shortening and cut in with a pastry cutter until it looks like coarse sand.
- **If making egg free version** Add flax egg mixture and pure vanilla. Cut in with a pastry cutter until the dough is fully combine and moist. Gather into a ball.**If making egg version** Add beaten egg, 2 tablespoon of water, and pure vanilla. Cut in with a pastry cutter until the dough is fully combine and moist. If it still looks slightly dry add an additional 1 tablespoon water. Gather into a ball.
- Flatten dough into a disc. Lightly dust a clean work surface with extra cassava flour. Place dough on surface.
- Top with a large sheet of parchment paper. Begin rolling out dough. Start from the center working out in all directions until dough measures about ¼" in thickness.
- Using cookie cutters cut out dough and place on a cookie sheet. If the cookies stick to the work surface, use an offset icing spatula to help loosen for easy removal.
- Gather all the scraps of dough into a ball. Repeat steps 6-8 until the scraps of dough leftover are too small to cut into another cookie. I usually repeat this process 3-4 times.
- These cookies do not spread during baking so you can place them pretty close together if you want. Bake 7-8 minutes.
- They will look done around the edges and slightly softer in the center, especially if the cookie is larger 4" shapes. Allow to cool about 5 minutes on baking sheet. Then, use a spatula to transfer to a wire rack to finish cooling about 5-10 more minutes.
- Prepare icing while cookies are baking. Add powdered sugar and pinch of salt to a medium bowl. Add 2 tablespoon almond milk, pure vanilla, and dairy free butter. Use a fork or whisk to combine. Add remaining almond milk ½ tablespoon at a time until desired consistency is reached. You don't want it to be too runny, as it will make for messy decorations.
- Leave icing as is or separate into different bowls and color as desired. Add to a small piping bag or small storage bag. Cut a small hole at the corner of the storage bag/end of the piping bag. Decorate cookies as desired.
- After decorating cookies allow icing to dry completely. Depending on how much icing you use this will take about 1-2 hours. Store in an airtight container with a sheet of parchment paper between layers at room temperature.
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