Description
Delight in these Halloween-themed Gluten Free Chocolate Sugar Cookies featuring a rich cocoa flavor combined with a creamy peanut butter fluff filling. Perfect for festive cookie sandwiches that are both indulgent and suitable for gluten-free diets.
Ingredients
Scale
Gluten Free Chocolate Sugar Cookies
- ¾ cup, plus 2 tablespoons blanched almond flour
- ¼ cup tapioca flour
- 2 tablespoons unsweetened cocoa powder, Dutch process, plus more for rolling the dough
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 ½ tablespoons unsalted butter, room temperature
- 6 tablespoons organic cane sugar or granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
Peanut Butter Fluff Filling
- ¼ cup marshmallow cream
- 3 tablespoons creamy peanut butter
- 1 tablespoon pure maple syrup
- 1 pinch salt
Instructions
- Mix dry ingredients: In a small mixing bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt until evenly combined.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the beater attachment (using the 3-quart mixing bowl), add the unsalted butter and sugar. Beat on medium-high speed until light and fluffy, scraping down the sides as needed.
- Add wet ingredients: Incorporate the egg yolk and vanilla extract into the creamed butter and sugar mixture, beating at medium speed until smooth and creamy, scraping the bowl sides as necessary.
- Combine dry and wet ingredients: Gradually sprinkle the dry flour mixture into the wet ingredients, start mixing on low speed to incorporate, then increase to medium speed to form a dough with no dry streaks that pulls away from the bowl sides. Scrape down the bowl during mixing.
- Chill the dough: Transfer the dough onto plastic wrap, shape into a flat disc, wrap tightly, and refrigerate for at least 1 hour to firm up.
- Preheat and prepare baking sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and cut cookies: Lightly dust a clean surface with Dutch process cocoa powder to prevent white streaks. Place chilled dough in the center and roll to ¼ inch thickness or thinner for sandwich cookies. Cut into desired shapes and place cookies 2 inches apart on prepared sheets.
- Bake cookies: Bake for 8-9 minutes until edges are set. Allow cookies to cool on the baking sheet on a wire rack for at least 5 minutes before transferring them directly to the wire rack to cool completely.
- Prepare peanut butter fluff filling: While cookies cool, in a small bowl, combine marshmallow cream, creamy peanut butter, maple syrup, and pinch of salt. Microwave for 15 seconds to loosen the mixture, then stir until smooth and creamy. Avoid overheating.
- Assemble cookie sandwiches: Spread about one tablespoon of filling onto the bottom half of a cookie, then press the top half gently on top, allowing the filling to spread to the edges.
Notes
- This is a small batch recipe that can easily be doubled if desired.
- Yield depends on cookie cutter size and dough thickness; rolling to ¼ inch yields about 12 cookies with recommended cutters.
- Use Dutch process cocoa powder for a richer, less acidic cocoa flavor and for avoiding white streaks when rolling the dough.
- Ingredient substitutions are not recommended except granulated white sugar in place of cane sugar.
- For rolling dough, use cocoa powder instead of flour to prevent white streaks on cookies.
- Use creamy, traditional peanut butter (e.g., Jif) for the filling to avoid greasiness from natural butters.
- Stand mixer use requires a 3-quart mixing bowl to prevent ingredients from sticking to the sides.
- Cookie cutters used in the recipe can affect yield; specific cutters linked in original recipe source.
Nutrition
- Serving Size: 1 cookie (with filling)
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
