GF Dark chocolate cookies

​Love Oreos but not so much the stuff inside? These treats should appeal to you. Perfect for dunking in milk, these tender, delicate, crumbly chocolate cookies are gluten-free, egg-free and can be easily made vegan, as well. We made them as drop-and-smash cookies and mini cut-out cookies. We sprinkled the tops with sugar in the raw for a little sparkle a little more sweetness.

These cookies have an intense chocolate flavor and practically melt in your mouth. They are best the same day as baked, but the dough refrigerates and freezes well for quick bakes anytime. Our founder/inventor didn't want to share these cookies, so we popped the extras into the freezer.

Recipe is adapted from Jerrelle Guy, Black Girl Baking.
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ingredients

• 1-1/2 cups almond meal or flour
• 1/2 cup unsalted butter or coconut oil, room temperature
• 3/4 cup sugar in the raw or granulated
• 1/2 cup cacao powder or cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspooon vanilla extract
• extra sugar for sprinkling on top of cookies

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directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment
2. In your mixer, fitted with your SideSwipe or flat beater, cream together butter and sugar on medium speed until fluffy. Add vanilla and beat again until combined.
3. Add baking powder and soda and salt. Mix on medium speed until well incorporated.
4. Add cocoa powder and mix on low until fully mixed.
5. Add almond flour and mix on low speed, about one-half cup at a time, just until combined.
6. Scoop dough in 1 Tablespoon scoop, then roll by hand into balls. 
7. Place on lined cookie sheet, and using the bottom of a measuring cup (or similar), flatten cookies until about 1/4 inch thick (6mm discs). 
8. Sprinkle liberally with large-grain sugar
9. Bake for 10-12 minutes, until puffed and baked through.
10. Remove from oven and allow to cool for 10 minutes on warm cookie sheet.
11. Carefully transfer to a plate and eat the same day.

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option - rolled cookies

We also made these are rolled mini-cookies. We rolled dough about 1/4-inch tick, then cut out small butterflies. We baked these cookies, which were about half the size of the ones above, about 6 minutes.​