{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
Prep Time: 20 mins- Cook Time: 13 mins
- Total Time: 33 minutes
Yield: 26 - 28 2" cookies 1x
Print Recipe
Pin RecipeIngredients
- 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
- 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 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.
- 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
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Disclaimer: This post contains an affiliate link to the gluten-free flour blend used.
Can I make this with regular whole wheat flour?
Hi Laura. I’ve had readers report that these cookies worked well with regular flour, so I’d say yes — go for it :)
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!
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 ;)
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/
Thank you, Jillian — so glad you like this recipe! I’s be more than pleased to share it with your party :)