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Nicole Modic
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Cookie Base:

  • 2 1/4 cups gluten free 1:1 flour (I always use Bob’s Red Mill)⁣
  • 1 tsp baking powder⁣
  • 1/2 tsp baking soda⁣
  • 3/4 cup sugar (I used regular sugar this time, but coconut sugar will work too, the color of the cookie will be darker)⁣
  • 1/2 tsp sea salt⁣
  • 3/4 cup non-dairy butter, room temp⁣
  • 1/4 cup non-dairy milk⁣
  • 1 tsp vanilla extract⁣


  • 2 1/2 cups powdered sugar⁣
  • 4 tbsp hot water⁣
  • 1/2 cup dairy free chocolate chips⁣


  • 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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in your posts and I’ll re-share!