Gluten-free chocolate sugar cookies
May. 19th, 2020 05:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cappyheadI made these last summer and they turned out perfectly.
https://meaningfuleats.com/chocolate-almond-flour-cookies-gluten-free/
Ingredients
1/2 cup butter, softened
1/4 cup coconut oil, softened (not melted)
1/3 cup brown sugar, packed
1/2 cup cane sugar
2 eggs
2 teaspoons vanilla
2 cups almond flour, see note
1/2 cup coconut flour
1/2 cup cocoa powder (I used a mix of Penzey's Natural Cocoa mixed with a couple of tablespoons of black cocoa powder)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chocolate chips, melted
Instructions
In the bowl of a stand mixer (or in a bowl with a hand mixer), place the butter, coconut oil, brown sugar, and cane sugar. Mix until creamed together, about 2 minutes. Add the eggs and vanilla and mix for 1 minute until smooth. Add the remaining ingredients and mix on low for 30 seconds until combined, then 1-2 minute more until totally smooth. Form into a ball then wrap in plastic wrap and shape into a disc. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 350F. Remove the dough from the fridge. Let sit at room temperature for 10 minutes if the dough has been in the fridge for longer than an hour. Roll the dough out in-between 2 sheets of parchment paper. Cut into desired shapes, then slide the parchment with the cookies onto a baking sheet and freeze for 15 minutes before trying to get the shapes out. (This helps them hold their shape and transfer to the baking sheet easier.) Transfer the cut-outs to a lined baking sheet. Bake for 12-14 minutes, until set. Let cool on the pan for 3-4 minutes then transfer to a wire rack to continue cooling. Repeat with the remaining dough. Frost as desired.
If you don't want to go through the process of cutting out shapes, freezing the dough, and transferring the frozen shapes to another piece of parchment paper (which trust me, is tedious), you can just make 1.5 inch sized balls of dough and flatten them with your hand to about 1/4 inch thick. Or make rough rectangles. They'll still be delicious.
KEEWERD
https://meaningfuleats.com/chocolate-almond-flour-cookies-gluten-free/
Ingredients
1/2 cup butter, softened
1/4 cup coconut oil, softened (not melted)
1/3 cup brown sugar, packed
1/2 cup cane sugar
2 eggs
2 teaspoons vanilla
2 cups almond flour, see note
1/2 cup coconut flour
1/2 cup cocoa powder (I used a mix of Penzey's Natural Cocoa mixed with a couple of tablespoons of black cocoa powder)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chocolate chips, melted
Instructions
In the bowl of a stand mixer (or in a bowl with a hand mixer), place the butter, coconut oil, brown sugar, and cane sugar. Mix until creamed together, about 2 minutes. Add the eggs and vanilla and mix for 1 minute until smooth. Add the remaining ingredients and mix on low for 30 seconds until combined, then 1-2 minute more until totally smooth. Form into a ball then wrap in plastic wrap and shape into a disc. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 350F. Remove the dough from the fridge. Let sit at room temperature for 10 minutes if the dough has been in the fridge for longer than an hour. Roll the dough out in-between 2 sheets of parchment paper. Cut into desired shapes, then slide the parchment with the cookies onto a baking sheet and freeze for 15 minutes before trying to get the shapes out. (This helps them hold their shape and transfer to the baking sheet easier.) Transfer the cut-outs to a lined baking sheet. Bake for 12-14 minutes, until set. Let cool on the pan for 3-4 minutes then transfer to a wire rack to continue cooling. Repeat with the remaining dough. Frost as desired.
If you don't want to go through the process of cutting out shapes, freezing the dough, and transferring the frozen shapes to another piece of parchment paper (which trust me, is tedious), you can just make 1.5 inch sized balls of dough and flatten them with your hand to about 1/4 inch thick. Or make rough rectangles. They'll still be delicious.
KEEWERD
