These chocolate cut-out cookies are perfectly rich, soft, and delicious!
Course Dessert, Snack
Keyword chocolate, cookies, eggless, gluten free
Prep Time 15mins
Cook Time 12mins
Chill Time 1hr
Total Time 1hr27mins
Author Taleen Benson
2cups (296g)gluten free flour blend
½cup (42g)unsweetened cocoa powder
1cup (226g)unsalted butterroom temperature
¾cup (150g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
In a medium bowl, whisk flour, cocoa powder, baking powder, and salt together until fully combined. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar together until smooth. Add egg replacer and vanilla. Lower the speed on the mixer and slowly add in the flour mixture while continuing to mix.
Split the dough into two large rounds. Place each round between two sheets of parchment paper and roll with a rolling pin until each is about ¼ inch thick. Cover and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F and line a baking sheet with parchment paper. Use cookie cutters to cut the dough into desired shapes and arrange on baking sheet.
Bake for 11-12 minutes. Let cool on sheet for 5 minutes before transferring to a cooling rack and allow to cool completely before decorating.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, feel free to use 1 egg instead of the egg replacer.
As you can see in my photos, I use large cookie cutters. This recipe always yields right around 16 cookies for me, but this will vary based on the size and shapes you are cutting.