Ingredients
Cookie Base:
- 2 ¼ cups gluten free 1:1 flour (I always use Bob’s Red Mill)
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup sugar (I used regular sugar this time, but coconut sugar will work too, the color of the cookie will be darker)
- ½ tsp sea salt
- ¾ cup non-dairy butter, room temp
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
Icing:
- 2 ½ cups powdered sugar
- 4 tbsp hot water
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 350.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl (or stand mixer, preferred), add the sugar, butter, and milk, and beat until creamy, about four minutes.
- In a small bowl, whisk together the flour, baking soda, and salt
- Add the dry ingredients to the bowl with the wet ingredients, in two batches, beating until combined.
- Use a cookie scoop to form 14-16 cookies.
- Use the palm of your hand to flatten, wetting your hand so they don’t stick.
- Bake for 12-13 minutes.
- Remove from the oven, and after about five minutes, transfer to a baking sheet to cool.
- Next, make the icing.
- Mix the powdered sugar and water together.
- Whisk until there are no clumps and the icing is thick. If it’s too thick, then add a tablespoon of water.
- Spread a layer of the white icing on half of each cookie.
- Next, melt the chocolate. I do it in the microwave in 2, 30 second increments.
- Add melted chocolate to the bowl with the icing.
- Mix until there are no clumps and the icing is smooth.
- Cover the remaining half of the cookies with the chocolate icing.
- Store in the fridge for up to one week.
- Enjoy!
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What others are saying
Can I use oil or shortening?
Just made these and used ghee instead of vegan butter, still came out amazing! You’ve done it again 🙌🤍
You say add sugar twice? Do you add sugar on the second step too?
Hi Anna, thank you so much for pointing that out! You just add the sugar in step 3, when you cream the butter. The post has been updated to reflect this!