Gluten Free Chocolate Sugar Cookies
Chocolate sugar cookies are DIVINE!
Sink your teeth into a thick, soft, chocolate
cookie of joy!
Preheat oven to 350 degrees.
In a medium bowl, mix together:
In the mixing bowl, add:
Mix the butter, sugars and honey on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #1 for 15 seconds. Scrape the bowl.
Then, add to the mixing bowl:
Mix on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #2 for 15 seconds. Scrape the bowl.
Your goal is to just blend the ingredients and not over mix.
Then, add to the mixing bowl:
Mix on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #1 for 15 seconds. Scrape the bowl.
Check your batter for any flour mixture not incorporated into your batter. If you find some, fold it into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Put the cookie dough in the refrigerator for 30 minutes. Put your rolling pin in the freezer for 30 minutes as well.
Put parchment paper on a cookie sheet.
Put half of the dough on the parchment paper.
Put a piece of parchment paper on top of the dough.
Roll out dough to a thick slab.
Cut out the shapes. Leave 1 to 2 inches in between cookies because they spread a little.
Remove the excess dough and use it in your next rolling of dough.
Bake for 8 minutes.
Put the hot cookie sheets on the rack to cool.
As the cookies cool, make your royal icing:
In a separate mixing bowl, put in:
Using your mixer paddle, mix the egg whites and vanilla on your highest speed until they are frothy. It will take between 30 and 60 seconds.
Take 4 cups of powdered sugar and sift it. The sifting is an extra step that is worth it. You will have a smoother texture to your icing that is heavenly.
Add the sugar to the frothy liquid and blend on high speed for 5 to 7 minutes. You want the icing to produce firm peaks when you lift the paddle out of it.
Divide the icing into two to three bowls and add any colors that you want. Liquid food coloring can make your icing more runny that you want. Powdered coloring is the best or use gel coloring as a second choice.
You may use icing tips and bags or put the icing into a sandwich bag and cut off the corner – it all depends on the level of precision that you want.
Ice, eat and enjoy!!
Final Thoughts:
As always, feel free to email me at Maureen@WickedlyWholesome.com with questions. I look forward to seeing photos of your cookies!
In a medium bowl, mix together:
- 25 grams of almond flour
- 141 grams of brown rice flour
- 129 grams of white rice flour
- 19 grams of tapioca starch
- 69 grams of cocoa
- 1/2 teaspoon of salt
In the mixing bowl, add:
- 226 grams of unsalted butter
- 210 grams of granulated sugar
- 21 grams of honey
Mix the butter, sugars and honey on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #1 for 15 seconds. Scrape the bowl.
Then, add to the mixing bowl:
- 1 egg
- 1 1/2 teaspoon of vanilla
Mix on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #2 for 15 seconds. Scrape the bowl.
Your goal is to just blend the ingredients and not over mix.
Then, add to the mixing bowl:
- The flour mixture.
Mix on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #1 for 15 seconds. Scrape the bowl.
Check your batter for any flour mixture not incorporated into your batter. If you find some, fold it into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Put the cookie dough in the refrigerator for 30 minutes. Put your rolling pin in the freezer for 30 minutes as well.
Put parchment paper on a cookie sheet.
Put half of the dough on the parchment paper.
Put a piece of parchment paper on top of the dough.
Roll out dough to a thick slab.
Cut out the shapes. Leave 1 to 2 inches in between cookies because they spread a little.
Remove the excess dough and use it in your next rolling of dough.
Bake for 8 minutes.
Put the hot cookie sheets on the rack to cool.
As the cookies cool, make your royal icing:
In a separate mixing bowl, put in:
- 3 oz of pasteurized egg whites (It is important to have the pasteurized version that comes in a carton at the store and to not use raw egg whites from your eggs at home.)
- 1 teaspoon of vanilla
Using your mixer paddle, mix the egg whites and vanilla on your highest speed until they are frothy. It will take between 30 and 60 seconds.
Take 4 cups of powdered sugar and sift it. The sifting is an extra step that is worth it. You will have a smoother texture to your icing that is heavenly.
Add the sugar to the frothy liquid and blend on high speed for 5 to 7 minutes. You want the icing to produce firm peaks when you lift the paddle out of it.
Divide the icing into two to three bowls and add any colors that you want. Liquid food coloring can make your icing more runny that you want. Powdered coloring is the best or use gel coloring as a second choice.
You may use icing tips and bags or put the icing into a sandwich bag and cut off the corner – it all depends on the level of precision that you want.
Ice, eat and enjoy!!
Final Thoughts:
As always, feel free to email me at Maureen@WickedlyWholesome.com with questions. I look forward to seeing photos of your cookies!
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I can’t wait to hear your input!
Your taste buds are needed!
If you are a Gluten Free Badass want to help taste test our recipes, sign up below.
As a subscriber you will receive emails every other week about live streams and recipes and receive an invitation annually to a taste testing party in Oak Creek, WI.
I can’t wait to hear your input!
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