Sweet & Fudgy Gluten-Free Chocolate Sugar Cookies Recipe

Soft, chewy chocolate sugar cookies that perfectly blend gluten-free magic with irresistible sweetness sparkle on every baker’s dream list.

These delectable treats promise pure indulgence without traditional wheat flour complications.

chocolate lovers rejoice in a recipe that delivers rich, decadent flavor with every single bite.

The delightful cookies melt seamlessly in your mouth, creating a sensational dessert experience.

Each carefully crafted morsel showcases how gluten-free baking can be both simple and spectacular.

Crisp edges and tender centers make these cookies an absolute crowd-pleaser for any gathering or quiet afternoon treat.

You’ll want to savor every delicious moment of this delightful gluten-free adventure.

Pairing Suggestions for Gluten-Free Chocolate Sugar Cookies

• Pair with Rich Dessert Wine: Select a sweet port or late-harvest Zinfandel that complements the deep chocolate notes, enhancing the cookie's rich flavor profile.
• Boost with Creamy Beverage: Enjoy alongside a cold glass of almond milk or a hot chai latte, which balances the cookie's intense cocoa taste and provides a smooth contrast.
• Match with Complementary Treats: Serve with fresh raspberries or strawberries to add a tangy brightness that cuts through the cookie's sweetness and provides a refreshing palate cleanse.
• Elevate with Espresso Companion: Brew a shot of dark espresso or strong black coffee to intensify the chocolate's depth and create a classic European-style dessert experience.

Storing Gluten-Free Chocolate Sugar Cookies

• Store cookies in an airtight container lined with parchment paper between layers for up to 5 days. Keep in the refrigerator to maintain freshness and prevent crumbling.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Warm cookies gently in the microwave for 10-15 seconds on low power. Alternatively, place cookies in a preheated oven at 275F for 2-3 minutes to restore their original texture and warmth.
• Keep unfrosted cookies in a sealed container at room temperature for 3-4 days. Add frosting just before serving to prevent sogginess and maintain crisp edges.

FAQs

• Can I replace almond flour with another gluten-free flour?

Yes, you can substitute with coconut flour or a gluten-free blend, but adjust liquid ratios as almond flour absorbs moisture differently.

• Is this recipe dairy-free?

The cookie base is dairy-free, but the buttercream contains butter. Use vegan butter for a completely dairy-free version.

• How do I make a flax egg for this recipe?

Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes until it becomes gelatinous, then use as an egg replacement.

• Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate for up to 3 days or freeze for 2 weeks before baking.

Gluten-Free Chocolate Sugar Cookies That Delight

• Quick and Easy Meal: Satisfy your craving for a hearty, delicious dish without spending hours in the kitchen, perfect for busy weeknights or spontaneous gatherings.
• Customizable Crowd-Pleaser: Transform basic fries into a mouthwatering meal that appeals to both kids and adults, allowing for personal toppings and flavor variations.
• No-Fuss Comfort Food: Combine the crispy goodness of fries with savory taco-seasoned beef and melted cheese, creating a comforting dish that feels like a restaurant-style treat at home.
• Versatile Dinner Solution: Easily adapt this recipe for different dietary preferences by swapping ground beef with ground turkey, chicken, or a plant-based alternative.

Ingredients for Gluten-Free Chocolate Sugar Cookies

• Almond Flour: A gluten-free alternative that provides a rich, nutty base for the cookies.
• Cocoa Powder: Gives the cookies a deep chocolate flavor and dark color.
• Baking Soda: Helps the cookies rise and creates a light texture.
• Salt: Enhances the overall flavor of the cookies.
• Coconut Sugar: Provides a natural sweetness with a hint of caramel flavor.

• Egg (or Flax Egg): Binds the ingredients together and adds moisture to the dough.
• Coconut Oil: Provides richness and helps create a tender cookie texture.
• Vanilla Extract: Adds a warm, sweet flavor to the cookies.

• Butter (or Vegan Buttery Stick), Powdered Sugar, Cocoa Powder: Create a rich and creamy chocolate buttercream base.
• Vanilla Extract: Adds depth to the frosting flavor.
• Almond Milk: Helps achieve the perfect frosting consistency.

• Sprinkles: Optional garnish for added color and festive touch.

How to Bake Gluten-Free Chocolate Sugar Cookies

Step 1: Warm Up the Oven

Preheat the oven to 350F. Grab a baking sheet and line it with parchment paper, creating a smooth surface for your delicious cookies.

Step 2: Mix Dry Ingredients

• Almond flour
• Cocoa powder
• Baking soda
• Salt
• Coconut sugar

Blend these ingredients until they’re perfectly combined and look like a chocolatey powder.

Step 3: Combine Wet Ingredients

• Egg (or flax egg)
• Coconut oil
• Vanilla extract

Pour these wet ingredients into the dry mixture and stir until a soft dough forms.

Step 4: Roll Out the Dough

Place the dough between two sheets of parchment paper. Gently roll it out to about 1/4 inch thickness, creating a smooth chocolate canvas.

Step 5: Shape the Cookies

Grab your favorite cookie cutters and start cutting out fun shapes. Carefully transfer these chocolate delights to the prepared baking sheet, leaving a little space between each cookie.

Step 6: Bake to Perfection

Slide the baking sheet into the oven and bake for 10-12 minutes. The edges should look set and slightly crisp.

Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Step 7: Prepare Chocolate Buttercream

In a mixing bowl, beat softened butter until it becomes creamy and smooth.

Step 8: Create Frosting Base

• Cocoa powder
• Powdered sugar

Mix on low speed until everything is well combined.

Step 9: Finish the Frosting

Stir in vanilla extract and 2 tablespoons of almond milk.

Gradually add more milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 10: Decorate with Deliciousness

Spread or pipe the chocolate buttercream onto the cooled cookies.

Sprinkle with decorative toppings if you want extra flair.

Step 11: Serve and Enjoy

Let the frosting set for a few minutes, then serve these mouthwatering gluten-free chocolate sugar cookies to your eager friends and family.

Tips for Gluten-Free Chocolate Sugar Cookies

• Select high-quality almond flour and pure cocoa powder for the best flavor and texture in your gluten-free cookies.
• If the dough feels too sticky, refrigerate for 15-20 minutes before rolling to make handling easier and prevent cracking.
• Watch cookies closely during the last few minutes of baking to prevent burning, as gluten-free cookies can dry out quickly.
• Add almond milk gradually to achieve the right buttercream consistency – smooth and spreadable without being too runny.
• Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their shape and texture.

Variations on Gluten-Free Chocolate Sugar Cookies

• Vegan Chocolate Delight: Replace egg with flax egg and use vegan butter or coconut oil instead of regular butter. Swap almond milk with oat milk for a creamy frosting.
• Keto-Friendly Option: Use erythritol instead of coconut sugar, replace almond flour with a mix of almond and coconut flour. Add sugar-free chocolate chips for extra richness.
• Nut-Free Alternative: Substitute almond flour with gluten-free oat flour or sunflower seed flour. Use seed butter instead of nut-based ingredients to make the recipe completely nut-free.
• Low-Sugar Version: Use stevia or monk fruit sweetener in place of coconut sugar. Reduce the amount of frosting or use a light dusting of cocoa powder instead of full buttercream.

Gluten-Free Chocolate Sugar Cookies Recipe

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• Total Time: 32 minutes
• Yield: 24 1x

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Description

Indulgent Chocolate Sugar Cookies bring sweet gluten-free magic to classic dessert lovers with rich, melt-in-your-mouth goodness. Crisp edges and tender centers make these treats perfect for sharing with friends and family at any gathering.

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Ingredients

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Main Ingredients:

• 2 1/2 cups (318 grams) almond flour
• 1 large egg (or flax egg for vegan option)
• 2 tablespoons (30 milliliters) coconut oil, melted
• 1/3 cup (64 grams) coconut sugar (or granulated sugar)

Flavor Enhancers:

• 1/4 cup (25 grams) unsweetened cocoa powder
• 1 teaspoon (5 milliliters) vanilla extract

Dry Ingredients:

• 1/2 teaspoon (2.5 grams) baking soda
• 1/4 teaspoon (1.5 grams) salt

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Instructions

1. Prepare the workspace by lining a baking sheet with parchment paper and heating the oven to 350°F (175°C).
2. Blend almond flour, cocoa powder, baking soda, salt, and coconut sugar in a large mixing bowl until thoroughly combined.
3. Whisk egg (or flax egg), coconut oil, and vanilla extract in a separate container until smooth.
4. Merge wet and dry ingredients, stirring carefully until a cohesive dough forms.
5. Place dough between two parchment paper sheets and gently roll to approximately 1/4 inch thickness.
6. Use cookie cutters to shape the dough, transferring delicate cutouts onto the prepared baking sheet with slight spacing.
7. Bake for 10-12 minutes, ensuring cookie edges appear firm and set.
8. Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
9. Cream butter using a hand mixer until light and fluffy.
10. Gradually incorporate cocoa powder and powdered sugar, mixing on low speed.
11. Add vanilla extract and initial almond milk, blending until smooth.
12. Adjust frosting consistency by incrementally adding almond milk.
13. Decorate cooled cookies by spreading or piping chocolate buttercream.
14. Optional: Sprinkle decorative toppings over frosted cookies.
15. Allow frosting to set for several minutes before serving.

Notes

• Swap almond flour with gluten-free oat flour for a nut-free alternative that maintains the cookie’s tender texture.
• Reduce coconut sugar by half and add monk fruit sweetener for a lower-carb, diabetic-friendly version of these rich chocolate cookies.
• Enhance the chocolate flavor by adding a pinch of espresso powder to the dry ingredients, which deepens the cocoa’s complexity without adding coffee taste.
• Freeze unbaked cookie dough for up to 3 months, wrapped tightly in plastic wrap, for quick and convenient treat preparation anytime.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 118
• Sugar: 3 g
• Sodium: 52 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 31 mg