Gluten-Free Chocolate Tea Cookies


One recipe, three tasty treats

These crispy cookies have a nice dark-chocolate taste that stands great alone and works well with peppermint and mocha flavors. Sandwich white icing in between two cookies to create a familiar treat I nickname the “gl-oreo.”

2 sticks (½ pound) unsalted butter or Earth Balance vegan buttery sticks
1 cup granulated sugar
3 cups Gluten-Free All-Purpose Flour Blend + ½ cup for dusting your counter
½ cups cocoa, sifted
1 tablespoon cornstarch
1 teaspoon salt
¾ teaspoon xanthan gum

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. Cream butter and sugar on medium speed until fluffy, scraping the bowl once or twice as you work.

3. In a large bowl, combine flour blend, cocoa, cornstarch, salt and xanthan gum. Add in half the butter and sugar mixture and mix to combine. Add remaining butter and sugar mixture, scraping the bowl after each addition. Beat on medium speed until ingredients are combined.

4. Divide dough into two balls. Set one aside, covered at room temperature. Press the other ball down to make it easier to roll. Dusting the counter as you work, roll out the dough to just over ¼-inch thick.

5. Cut out dough into rounds using a cookie cutter 2-inches in diameter. Repeat with remaining dough.

6. Place cookies on prepared sheets and bake in preheated oven for about 12 minutes. Cookies are done when tops are firm to touch. Remove from oven and cool.

Each cookie contains 130 calories, 6g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 119mg sodium, 20g carbohydrate, 1g fiber, 1g fiber.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.