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Gluten-Free Chocolate Sugar Cookies

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These gluten-free chocolate sugar cookies are rich and indulgent, topped with a creamy chocolate buttercream. Perfect for any occasion, they can be decorated with sprinkles or enjoyed plain.

Ingredients

Scale

For the Cookies:

  • 2 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup coconut sugar (or granulated sugar)
  • 1 large egg (or flax egg for vegan option)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract

For the Chocolate Buttercream:

  • 1/2 cup butter, softened (or vegan buttery stick)
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups organic powdered sugar
  • 1 tsp vanilla extract
  • 2–4 tbsp almond milk (adjust for consistency)

Instructions

Make the Cookies:

  1. Preheat and Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, baking soda, salt, and coconut sugar.
  3. Add Wet Ingredients: In a separate bowl, whisk the egg (or flax egg), coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until a dough forms.
  4. Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll out to about 1/4 inch thick.
  5. Cut into Shapes: Use your favorite cookie cutters to cut the dough into shapes. Transfer the cookies to the prepared baking sheet, spacing them slightly apart.
  6. Bake: Bake for 10-12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Chocolate Buttercream:

  1. Cream Butter: In a mixing bowl, beat the softened butter (or vegan buttery stick) with a hand mixer until creamy.
  2. Add Dry Ingredients: Add cocoa powder and powdered sugar, mixing on low speed until combined.
  3. Add Vanilla and Almond Milk: Stir in the vanilla extract and 2 tablespoons of almond milk. Gradually add more almond milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.

Assemble the Cookies:

  1. Decorate: Spread or pipe the chocolate buttercream onto cooled cookies. Top with sprinkles, if desired.
  2. Serve: Let the frosting set for a few minutes before serving.

Notes

  • To make this recipe vegan, swap the egg for a flax egg and use a vegan buttery stick for the butter.
  • If you don’t have almond flour, you can substitute it with another gluten-free flour, but texture may vary.
  • You can freeze the dough for later use—just wrap it tightly and store it in the freezer for up to a month.

Nutrition

Find it online: https://easyfoodflash.com/gluten-free-chocolate-sugar-cookies/