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