Gluten Free Chocolate Sugar Cookies

 Move over regular sugar cookies and learn how to make chocolate sugar cookies for he holidays. They are so easy to make, flourless courtesy of the almond flour, super delicious, chocolatey and most importantly vegan friendly and gluten free.

You know the holiday season is right around the corner when you start to see sugar cookies appearing everywhere.

They are so easy to make and taste so delicious you will want to eat the entire batch.

We love sugar cookies in our household, namely right before the holidays begin, while adhering to Caribbean traditions.

Without sounding biased but, the way I make sugar cookies are always a household hit with my family and there's never any leftovers.

Move aside regular old sugar cookies and say hello to these chocolate, yes, that's right chocolate sugar cookies.

These cookies are rich in a chocolate flavour, firm (definitely) don't crumb and highly addictive.

Besides, sugar cookies are a great way for you to tap into your inner creativity and not to mention the inner child in you.

I've seen some pretty amazing cookies with spectacular decor, make them alone or with your little ones (let them take the credit).

Ingredients you need

• Almond and coconut flour - both of these are pseudo "flours" but work incredibly well for gluten/grain free baking such as these cookies, just make sure you are using almond flour and NOT ground almonds.
• Powder sugar - I use my homemade powdered sugar for this recipe because it effortlessly blends in with the other dry ingredients.
• Cacao powder - I like to use vegan cocoa powder for that chocolate taste, it is incredibly rich and you don't need to depend on any vegan chocolate chips.
• Coconut yoghurt/dairy free butter - both fats are needed to make the dough.
• Vanilla extract and pink salt - for taste/flavour enhancement.

Reasons to make these cookies

• They are incredibly easy to make
• Perfect for anyone who adores chocolate or has a craving for chocolate.
• Suitable for anyone who is vegan, lactose intolerant, paleo or gluten free
• Doesn't contain any eggs, refined sugars or a medley of flours.
• They make the perfect homemade gift for a loved one.
• These cookies are chewy but firm and hold their shape.

The steps

• Fit your stand mixer with the paddle attachment.
• Place the almond flour, powdered sugar, coconut flour, cacao powder and pink salt in the mixing bowl.
• Start to add the vegan butter and mix on low speed, gradually increasing the speed until a crumble is formed.
• Proceed to add the vanilla extract and the coconut yoghurt.
• Continue to mix (starting on low and building the speed up) until large clumps have formed.
• Scoop out the mixture and make a dough ball with your hands. Make sure the dough isn't sticky, if it is then add a bit more almond flour and re-form the dough ball.
• Saran wrap (cling film) the dough and leave to set in your refrigerator for about an hour to chill (very important).

• Preheat the oven to 325F/160C and line a baking tray with parchment paper and set aside.
• Place a sheet of parchment paper on a flat surface and remove the dough from the refrigerator, unwrap it and place in the centre of the parchment paper.
• Place another piece of parchment paper on top of the dough.
• Use a rolling pin to roll the dough flat (about ¼ inch) then use a cutter to cut out the cookies in the shape that you desire (you may need a pallet knife to lift the cookies onto the baking tray).
• Repeat the above steps and re-roll any scraps of leftover dough in between the parchment paper and shape.
• Bake the cookies in the oven for 10-12 minutes or until the edges are lightly golden.
• Once baked, leave to cool for about 5-10 minutes (they will be fragile) and transfer them to a cooling rack.

Notes and tips

• Make sure the sugar that you are using is powdered. I used my Powdered Sugar recipe.
• This recipe makes about 12-15 cookies.
• Be sure to chill the dough before rolling it out, chilled dough is important for the cookie formation.
• I used my stand mixer to form my dough, you can use hand held dough/pastry blender instead or even do the entire recipe by hand (it will take longer).
• Feel free to add any additional flavouring i.e cinnamon, ginger etc...
• If you don't have coconut yoghurt, use another vegan yoghurt or vegan cream cheese.
• Make sure to store the cookies in an air tight container for up to 3 days.
  

More cookies to try

• Gluten Free Shortbread Cookies
• Vegan Chocolate Cherry Cookies
• Vegan Pistachio Cookies
• Sorrel Cookies

More sweet treats to try

• Jamaican Sweet Potato Pudding
• Vegan Sticky Toffee Pudding
• Avocado Chocolate Crumble
• Vegan Pumpkin Parfait
• Jamaican Bread Pudding

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Gluten Free Chocolate Sugar Cookies

Move over regular sugar cookies and learn how to make chocolate sugar cookies for he holidays. They are so easy to make, flourless courtesy of the almond flour, super delicious, chocolatey and most importantly vegan friendly and gluten free.

5 from 11 votes

Print Pin Rate

Course: Baked goods

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 281kcal

Author: Charla

Ingredients

• ▢ 1¾ cup almond flour (196g)
• ▢ ¼ cup coconut flour (30g)
• ▢ ¾ cup powder coconut sugar (120g)
• ▢ ¼ cup cacao powder (25g) + 1tbsp
• ▢ ½ cup dairy free butter (106g) softened
• ▢ 1 teaspoon vanilla extract (5g)
• ▢ 2-3 tablespoon coconut yoghurt (30g)
• ▢ ⅛ teaspoon pink salt (0.75g)

Instructions

To make the cookie dough

• Fit your stand mixer with the paddle attachment.
• Place the almond flour, powdered sugar, coconut flour, cacao powder and pink salt in the mixing bowl.
• Start to add the vegan butter and mix on low speed, gradually increasing the speed until a crumble is formed.
• Proceed to add the vanilla extract and the coconut yoghurt.
• Continue to mix (starting at low and building the speed up) until large clumps have formed.
• Scoop out the mixture and make a dough ball with your hands. Make sure the dough isn't sticky, if it is then add a bit more almond flour and re-form the dough ball.
• Saran wrap (cling film) the dough and leave to set in your refrigerator for about an hour to chill (very important)

Making the cookies

• Preheat the oven to 325F/160C and line a baking tray with parchment paper and set aside.
• Place a sheet of parchment paper on a flat surface and remove the dough from the refrigerator, unwrap it and place in the centre of the parchment paper.
• Place another piece of parchment paper on top of the dough.
• Use a rolling pin to roll the dough flat (about ¼ inch) then use a cutter to cut out the cookies in the shape that you desire (you may need a pallet knife to lift the cookies onto the baking tray)
• Repeat the above steps and re-roll any scraps of leftover dough in between the parchment paper and shape.
• Bake the cookies in the oven for 10-12 minutes or until the edges are lightly golden.
• Once baked, leave to cool for about 5-10 minutes (they will be fragile) and transfer them to a cooling rack.

Notes

• Make sure the sugar that you are using is powdered. I used my Powdered Sugar recipe.
• This recipe makes about 12-15 cookies.
• Be sure to chill the dough before rolling it out, chilled dough is important for the cookie formation.
• I used my stand mixer to form my dough, you can use hand held dough/pastry blender instead or even do the entire recipe by hand (it will take longer).
• Feel free to add any additional flavouring i.e cinnamon, ginger etc...
• If you don't have coconut yoghurt, use another vegan yoghurt or vegan cream cheese.
• Make sure to store the cookies in an air tight container for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 20g | Protein: 15g | Fat: 62g | Saturated Fat: 9g | Sodium: 640mg | Fiber: 10g | Sugar: 4g | Calcium: 137mg | Iron: 3mg

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