Gluten-Free Vegan Chocolate Cut-Out Cookies

Gluten-Free Vegan Chocolate Cut-Out Cookies {Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free}

Gluten-Free Vegan Chocolate Cut-Out Cookies {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… ;) }.

Perfect Gluten-Free Vegan Chocolate Cut-Out Cookies {Refined Sugar-Free}

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 {Refined Sugar-Free}

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Gluten-Free Vegan Chocolate Cut-Out Cookies


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 mins
  • Cook Time: 13 mins
  • Total Time: 33 minutes
  • Yield: 26 - 28 2" cookies

Ingredients

  • 1/2 cup non-dairy butter, at room temperature OR coconut oil, softened
  • 1/2 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • dash of salt
  • 2 1/4 cups gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, 3/4 cup tapioca starch, 1/2 cup sweet rice flour, 1/2 tsp guar gum}
  • 1/2 cup cocoa powder
  • 2 tbsp non-dairy milk

Instructions

  1. 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.
  2. 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.
  3. Roll out one of the dough balls between two sheets of parchment paper to 1/4″ 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.
  4. 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.

Happy Baking!

xo Audrey

~~

Disclaimer: This post contains an affiliate link to the gluten-free flour blend used.

    1. laura
      • Audrey
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