Ingredients
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
Icing:
- 2 1/2 cups powdered sugar
- 4 tbsp hot water
- 1/2 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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