These Chocolate Sugar Cookies are gluten-free, refined sugar-free, and vegan. Use these with your favorite cookie cutters and top with my pink whipped frosting.
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!
Notes
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.