Gluten Free Cut Out Chocolate Cookies {Dairy Free, Egg Free Option}
These tender, chewy chocolate cookies can be made with or without an egg and are topped with a creamy homemade vanilla icing!
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.
Notes
*The organic powdered sugar I buy is 365 Whole Food brand and is good quality but clumps badly. Sifting it solves this problem.
**I use melted butter purely for taste in this recipe. It gives it a buttery, silky, creamy mouthfeel! You won’t regret trying this “secret” ingredient!
Note: The nutritional information is calculated based on the version of this recipe that is made with an egg and ice water.
Nutrition
Calories: 213kcalCarbohydrates: 26gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 0.2mgSodium: 68mgPotassium: 38mgFiber: 2gSugar: 17gVitamin A: 0.3IUVitamin C: 0.2mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!