These Chocolate Sugar Cookies are gluten-free, refined sugar-free, and vegan. Use your favorite cookie cutters and top with my pink whipped frosting. Enjoy as a healthy dessert!
If you love a simple, classic dessert, these cookies are for you. With only 7 ingredients, they’re easy to make and have a delicious, fluffy texture.
Through limiting refined sugar over the past years, my taste buds and sweet tooth have definitely adjusted! Accustomed to refined sugars and prefer a sweeter cookie? Add an extra tablespoon of maple syrup to the dough, or garnish cookies with a sprinkle of coconut sugar before baking.
For cookie cutters, I used large heart shapes to make a Valentine’s Day treat. You can do classic circles, or try other holiday shapes depending on the time of year.
The plain cookies make a great snack, but don’t forget to top these with my whipped cream frosting for the ultimate cookie dessert! You can also use a store-bought frosting.
This recipe is:
- vegan + vegetarian
- refined sugar-free
No, you can cut them into any shapes! Try plain circles or a holiday cutout.
For a sweeter cookie, you can lightly sprinkle 1-2 teaspoon of coconut sugar on top of the cookies before placing them in the oven. My favorite topping is my pink whipped cream frosting!
I like to store all baked goods in an air-tight container in the fridge because they last longer. You can heat them up for 10 seconds in the microwave before enjoying!
Chocolate Sugar Cookies
- 2½ cup almond flour
- ½ cup cacao or cocoa powder
- 1 pinch sea salt
- 1 teaspoon baking powder
- ¼ cup applesauce
- ⅓ cup maple syrup real
- 2 teaspoon vanilla extract
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- Combine dry ingredients (flour, cacao, sea salt, baking powder) in a mixing bowl. Whisk well and ensure there are no clumps.
- Combine wet ingredients (applesauce, maple syrup, vanilla extract) in a small mixing bowl, then pour into the dry ingredients.
- Mix well with a rubber spatula. It will seem dry at first, but continue to mix until it's fully combined.
- Lay a sheet of wax paper on the counter, then lightly flour the top. Begin to flatten your dough on top of the wax paper. Add flour on top of the dough to avoid sticking, then roll out with a rolling pin.
- Use cookie cutters to cut into a shape such as hearts. Add a sprinkle of flour or cocoa powder as needed to avoid sticking. Transfer to baking sheet.
- Bake for 11 minutes, then remove and let cool for 15 minutes.
- Option to frost cookies with my pink whipped cream frosting recipe. You can also sprinkle extra pitaya powder on top for a tie-dye effect. Enjoy!
- Almond flour dough is more delicate, so it’s important to flour surfaces to avoid sticking and use parchment paper.
- Option to add 1 more tablespoon of maple syrup for a sweeter cookie. You can also sprinkle coconut sugar on top of the cookies before baking.
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