Sugar cookies with chocolate drizzle are a tasty and delicious treat to make for the holidays! Gluten free and vegan.
Is there anything better than sugar cookies? How about gluten free sugar cookies with chocolate drizzle?
These cookies are so easy to make, and they’re gluten free, vegan, and top 8 allergen free!
With a good gluten free flour blend (like Namaste Perfect Flour Blend), and plenty of chilling time, you can have beautiful sugar cookies that hold their shape during baking.
If you love holiday cookies, try these vegan and gluten free iced gingerbread cookies or these vegan snowball cookies.
Special Equipment
To keep things simple, I just used a scalloped round cookie cutter for these cookies. But you could make your gluten free sugar cookies any shape you like! Trees for Christmas, hearts for Valentine’s Day, flowers for springtime…there’s lots of possibilities!
Ingredient Notes
- Gluten Free Flour Blend – I like to use Namaste Perfect Flour Blend for cut out cookies. I find that it works really well and keeps the cookies from spreading out and losing shape.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread is what I use for all of my baking, and it works really well. If you have a different buttery spread you like, you can try that.
- Applesauce – Applesauce helps bind these cookies together. If you can’t have apples, you can use a flax seed egg replacer instead.
- Dairy Free Chocolate Chips – We like Enjoy Life chocolate chips, but feel free to use any brand that works for your dietary needs.
Variations
- Use both white chocolate and dark chocolate to add some contrast to the drizzles on top.
- Top these off with red and green sprinkles when the chocolate is still wet for a festive touch.
- Add some vanilla bean to the batter for an even stronger vanilla flavor.
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Recipe
Sugar Cookies with Chocolate Drizzle.
Ingredients
- 1 cup vegan buttery spread
- 1 cup organic cane sugar
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 3 cups gluten free flour blend I used Namaste Perfect Flour Blend
- ¼ teaspoon sea salt
- 1 cup dairy free chocolate chips
Instructions
- Cream the buttery spread until fluffy. Add the unsweetened applesauce and vanilla extract and continue to mix on medium speed.
- Add the gluten free flour and salt and mix on medium speed. If the dough seems crumbly, you may need to add a little bit more vegan buttery spread.
- Divide dough in half, and make into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Remove the dough from the refrigerator and let it sit for a few minutes to soften slightly.
- Flour the rolling surface and the rolling pin. Unwrap the dough and sprinkle flour on top. Roll the dough out until it is about ¼ inch thick. Use cookie cutters to cut into desired shapes, and place cookies on the prepared cookie sheets.
- Bake at 350 degrees F for 9-11 minutes, until golden brown on edges. Keep an eye on them, don’t overbake or they will be too crisp.
- Let cool on sheets for a few minutes, then transfer to wire racks.
For the chocolate drizzle:
- Place chocolate chips in bowl and microwave for one minute, then stir. If not fully melted, microwave in 10 second intervals until completely melted. Spoon into a ziploc bag or piping bag and trim the end off, then squeeze and drizzle the chocolate over fully cooled cookies.
- Place in the refrigerator to let the chocolate harden, then enjoy!
Roger
Delicious!!!
Katie
Wonderful recipe!
Chelsea McFadden
These were horrible. Super dry and had to throw out the entire batch. Please remove so others don’t go through the same pain.