(Recipe) Valentine Almond Flour Chocolate Sugar Cookies
(Recipe) Gluten Free Almond Flour Chocolate Sugar Cookies
Prep Time: 1 hour 10 mins
Cook time: 8 mins
Total time: 1 hour 18 mins
Serves 15 cookies
Delicious gluten-free, grain-free, and one-bowl recipe for chocolate sugar cookies prepared with almond flour. These simple, gluten-free chocolate sugar cookies can be formed into balls of dough or cut out shapes. If desired, top with a smooth, velvety chocolate frosting.
Recipe by Ambitiouskitchen.com
- 1/3 cup melted and cooled coconut oil
- 1/3 cup organic cane sugar (regular sugar or coconut sugar will also work)
- 1 tablespoon honey or maple syrup
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- 2-3 tablespoons coconut flour (start with 2)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Chocolate Buttercream (optional):
- 4 tablespoons butter, softened (or use vegan buttery stick)
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup organic powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond milk (or milk of choice) to smooth/thin out frosting
The coconut oil, sugar, honey, egg, and vanilla extract should all be combined and smoothed out in a big bowl.
Next add in almond flour, 2 tablespoons coconut flour, cocoa powder, baking soda and salt. Mix with a wooden spoon (not a whisk) until dough comes together. Allow dough to sit for 5 minutes. If dough is WAY too soft to form into a disc after 5 minutes, add in another tablespoon of coconut flour and mix again.
Form dough into a disc and wrap in plastic; chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer. Also optional to chill overnight if you want to save time.
Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Place dough on a large sheet of parchment paper that’s been dusted with a good amount of coconut flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick. The dough is soft, so you need to work quickly so that it doesn’t warm up too much! This is also the best method to prevent the dough from sticking to the rolling pin. Use your favorite cookie cutters to cut the dough into shapes, then use a spatula to help you transfer the cookies to the prepared baking sheet.
If you don’t want to make cutouts, there is no need to refrigerate the dough. Simply roll cookies into dough sized balls, then place on a baking sheet, flatten the cookies with a glass, or your hand, then bake at directed.
Place cutouts on a cookie sheet lined with parchment paper and bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.
For the frosting: Beat butter, powdered sugar, cocoa powder and vanilla on medium high until smooth and fluffy, about 2 minutes. Add a tiny splash of almond milk and beat again to make frosting more smooth. Frost each cookie then decorate however your heart desires.