We have made it to day 8 of our 12 Days of Gluten Free Cookies series!! Honestly, I am feeling the cookie craze over here. After Christmas is over I am going on a liquid diet for New Year’s followed by a much needed veggie overdose after the first of the year. Who’s with me? Until then though it’s cookies for days!! If you have been around for the first few recipes of this series then you know exactly what I am about to say, but just in case you are new to the 12 Days of Gluten Free Cookies craze here are a few things you should know…
- All of the recipes in this series are gluten free and vegetarian, some are vegan, and some are dairy free too. If you have a dietary restriction some of the recipes may just be a simple substitution away from fitting into your diet. So, please check the recipes before deciding that a cookie is not for you and if you have questions leave me a comment. I am here for you!!
- I used King Arthur Flour – gluten free multi-purpose flour for all of the cookies in this series. Why? First, I am not affiliated with King Arthur Flour in any way, I simply wanted to make sure that all of the ingredients I used for these cookies were easy to find. Second, I know that custom blending flours can be intimidating so for now we are going to stick with something easy. The holiday’s are stressful enough without making cookies complicated.
Check out those gluten free cocoa cookies!!! These shortbread-esque chocolate cookies are almost impossible to stop munching on. Even our little fruit bandit was obsessed with them and was caught numerous times stealing these crunchy little morsels off of the cookie plate.
It’s hard to get mad at a kid with good taste though so, I couldn’t scold him too much. Although these cookies are pretty tasty on their own the addition of a generous sprinkle of sweetened cocoa powder before we nibbled put them over the top. Just for giggles I paired these cookies with a big glass of Nog. It was epic snacking and I have decided that Santa is going to be pretty impressed with this pairing too.
- 2 cups gluten free all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/4 teaspoon Kosher salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons sweetened cocoa powder for dusting
- Sift together the flour, unsweetened cocoa, cinnamon, and salt into a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 5 minutes. Add the sugar and beat until light in color and fluffy, about 2 more minutes, stopping to scrape down the sides of the bowl as necessary. Add the vanilla and mix until incorporated. Add the flour mixture then mix on low speed, scraping the sides of the bowl as needed, until just combined. Form the dough into a flattened disk and wrap in plastic wrap. Refrigerate for an hour or until firm.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Form the dough into 1-inch balls with a small cookie scoop and roll between the palm of your hands to smooth the edges; place on the prepared baking sheet. Bake until the cookies are firm about 20-25 minutes, rotating the pans halfway through the cook time. Cool the cookies completely on wire racks.
- Before serving dust the cookies with sweetened cocoa powder. Can be stored in an airtight container for up to 3 days.
Adapted from Martha Stewart