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Gluten Free Cocoa Cookies

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Ingredients

Scale
  • 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

Instructions

  1. Sift together the flour, unsweetened cocoa, cinnamon, and salt into a bowl.
  2. 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.
  3. Preheat the oven to 325°F and line two baking sheets with parchment paper.
  4. 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.
  5. Before serving dust the cookies with sweetened cocoa powder. Can be stored in an airtight container for up to 3 days.

Notes

Adapted from Martha Stewart

Find it online: https://thismessisours.com/gluten-free-cocoa-cookies/

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