Chocolate Polka Dot Cookies.
Chewy, rich chocolate cookies are rolled in crunchy pearl sugar for a festive treat!
Ingredients
For the cookies:
- ⅝ cup vegan buttery spread softened
- ½ cup organic cane sugar
- ⅛ cup light brown sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons dairy free chocolate chips melted
- 2 Tablespoons unsweetened apple sauce
- 1 ¼ cups gluten free flour blend I used King Arthur Gluten Free Multi-Purpose Flour
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon salt
For the topping:
- ⅔ cup Swedish pearl sugar
Instructions
- In a medium sized bowl, whisk together the gluten free flour, unsweetened cocoa powder, and salt. Set aside.
- Cream the vegan buttery spread and sugars on medium speed until light and fluffy.
- Add the vanilla extract and unsweetened applesauce and mix to combine. Add the melted dairy free chocolate chips and mix until smooth.
- Add the dry ingredients, and mix until smooth. Refrigerate the dough for one hour.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Put the pearl sugar in a small bowl.
- Roll the chilled dough into balls that are a little over an inch wide. Roll the dough balls in the pearl sugar to coat thoroughly.
- Place the balls on the cookie sheet and bake at 350 degrees F for about 13-16 minutes.
- Let cool on the baking sheet.
- Store in an airtight container.
Notes
Store cookies in an airtight container. They should stay fresh for about 5 days.
If you would like to freeze this cookie dough, roll the dough into balls and place on a tray. Freeze until solid, then store in a ziploc freezer bag. Roll in the pearl sugar before baking. It may take a couple of extra minutes to bake the frozen cookie dough.
Nutrition
Calories: 111kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 52mgPotassium: 30mgFiber: 1gSugar: 12gVitamin A: 230IUCalcium: 10mgIron: 0.5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!