Chocolate Sugar Cookies - Gluten Free, Eggless
These chocolate cut-out cookies are perfectly rich, soft, and delicious!
Ingredients
- 2 cups (296g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
- 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.