{Gluten-Free, Vegan, Refined Sugar-Free}
No serious cookie recipe box is complete without a good chocolate cut-out cookie. So bringing you these perfectly scrummy and incredibly simple to make gluten-free vegan chocolate cut-out cookies! Though these are great for gifting, beware, you'll have to try really hard not to eat them all yourself {as evidenced by the numerous cookies last seen alongside my morning coffee over the last few days... ;) }.
These were great unfrosted {they have a perfectly chocolatey/somewhat brownie-like flavor}, but if you wanted to ice these cut-outs, feel free to use this dairy-free royal icing or a good chocolate frosting {like this or this recipe} and some sprinkles or crushed candy cane for a more festive look. Personally, for the most part I've been sticking to my simple, unfrosted, uniced, unsugared, chocolate cut-out cookies, but I won't judge if you wanted to spruce things up a little ;)
Gluten-Free Vegan Chocolate Cut-Out Cookies
A perfectly chocolatey gluten-free cut out cookie, made from a few simple ingredients. Dairy-free and refined sugar-free.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 26 - 28 2" cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
- ½ cup non-dairy butter, at room temperature OR coconut oil, softened
- ½ cup maple syrup
- ½ tsp pure vanilla extract
- dash of salt
- 2 ¼ cups gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ teaspoon guar gum}
- ½ cup cocoa powder
- 2 tbsp non-dairy milk
Instructions
- Preheat oven to 350F. Line two cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.
- Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener, vanilla, and salt and mix once again to combine. Add in flour, cocoa powder, and milk and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener or milk (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
- Roll out one of the dough balls between two sheets of parchment paper to ¼" thickness. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
- Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to darken. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 10 minutes and enjoy!
Notes
See optional frosting or icing ideas at the top of this post.
Christine says
Hi!
First time trying anything like this and they turned out great! Any suggestions on storage and how long they’ll last? Room temp or fridge? How long? Can they be frozen?
Thanks so much for the great recipe!
The Real Person!
Hi Christine. So glad you're enjoying this recipe! :) You can store these in an airtight container (once they are completely cooled) at room temperature for 4-5 days without any problems. I find the texture is best when they're fresh (a touch crisper), but they stay good for quite a while. If you freeze these, they'll keep longer of course, though I find when frozen cookies thaw out they have a softer texture, so you can always re-bake for a few minutes to firm them up again. Enjoy!
R. Yaniv says
Got a question…How are these cookies with embossing rolling pins. Any special tricks to obtain a good impression and does it stay when baked?
The Real Person!
I haven't had great success with an embossing rolling pin on these. I do have another cookie you might want to try with embossing stamps if it interests you: https://www.unconventionalbaker.com/speculaas-cookies-gluten-free-dairy-free-egg-free-refined-sugar-free/
With this specific recipe (the chocolate ones), you could try using a smaller stamp to decorate them though. Like in these cookies for example: https://www.unconventionalbaker.com/cashew-butter-tea-biscuits-gluten-free-cookies/
Amanda Duncan says
Would avocado oil work as a replacement for the butter/coconut oil in this recipe?
The Real Person!
Hey Amanda, I think it might not be the right consistency as it's purely liquid, so might be hard to make a firm enough dough that rolls out for cutouts.
You could maybe get away with using avocado oil (maybe a smaller amount) and just roll the cookies by hand into small flat discs, but I've not tried this myself so it's just a guess -- if you give it a go, would love to hear how it turns out.
laura says
Can I make this with regular whole wheat flour?
The Real Person!
Hi Laura. I've had readers report that these cookies worked well with regular flour, so I'd say yes -- go for it :)
Danielle says
Aw, it's been so long since I've made cut out cookies! These look so fun for my kiddos. Thanks for sharing at Savoring Saturdays!
The Real Person!
Cut-out cookies are so much fun -- kids or not ;) . I hope you get a moment to make some soon -- nothing beats a cookie baking session with mom ;)
Jillian Hudson says
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/
The Real Person!
Thank you, Jillian -- so glad you like this recipe! I's be more than pleased to share it with your party :)