Spicy Cocoa Bites

Gluten-Free Vegan Spicy Cocoa Bites {Refined Sugar-Free}

So people have been commenting on how I’m on a cut-out cookies {or cookies in general} roll lately, and I have to say that admittedly I totally am! Once you get started with these, it becomes totally addictive! So many options, and they are all so good. While making one batch, I’m already thinking of another! {Does that ever happen to you with cooking/baking?}

Gluten-Free Vegan Spicy Cocoa Bites {Refined Sugar-Free}

So, while I was making a batch of these ginger thins, it occurred to me that gluten-free vegan spicy cocoa bites are the next logical step! If you like a cookie with a little spiced up kick, these will definitely make you happy! {And if you’re not a fan of spicy chocolate treats, simply keep the spices out and enjoy some lovely cocoa bites instead ;) }.

Gluten-Free Vegan Spicy Cocoa Bites {Refined Sugar-Free}

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Spicy Cocoa Bites


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 minutes
  • Yield: approx 60 1" cookies {1 cookie sheet's worth}

Ingredients

  • ¼ cup non-dairy butter, at room temperature OR coconut oil, softened
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup + 2 tbsp of my gluten-free flour blend {combine: ½ cup brown rice flour, 6 tbsp tapioca starch, ¼ cup sweet rice flour, ¼ tsp guar gum} {or if using a store-bought blend, I highly recommend Pamela’s Artisan Flour Blend}
  • ¼ cup cocoa powder
  • 1 tbsp non-dairy milk or water
  • 1 tsp of each of the following spices: ground ginger, cayenne pepper, cinnamon
  • ½ tsp chili powder
  • ¼ tsp nutmeg
  • ⅛ tsp of each of the following spices: ground black pepper, cloves

Instructions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your small cookie cutter(s) handy.
  2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener and vanilla extract and mix to combine. Add in all remaining ingredients 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 — and then 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 non-dairy milk or water (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 ⅛” thickness {the thinner you roll them out, the crispier they’ll be; just don’t make them so thin you can’t transfer them ;) }. 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 6 minutes, until the edges just begin to become golden. 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 5 minutes and enjoy!

Happy Baking!

Audrey

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

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