Gluten Free Chocolate Butter Cookies
Adapted from Alice Medrich’s, Chewy Gooey Crispy Crunchy.
Ingredients
Units
- 1/3 cup plus 1 tablespoon sweet rice flour
- 1 cup plus 2 tablespoons oat flour (make sure it's gluten free)
- 1/4 cup cacao powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
- 2/3 cup maple sugar
- 2 ounces cream cheese, cut into chunks
- 1 1/2 sticks unsalted butter, softened, cut into chunks
- 1 teaspoon vanilla extract
Instructions
- Whisk together the rice flour, oat flour, cacao powder, salt and baking soda in a medium bowl. Place sugar, cream cheese, butter and vanilla into a bowl attached to a standing mixer. Mix until just smooth and creamy. Add the flour mixture and mix until ingredients are just incorporated. Pour dough out on the counter and form into a 9-inch disk. Wrap with parchment paper or plastic wrap and refrigerate for two hours.
- Preheat oven to 325º and adjust rack to middle position. Line a baking sheet with parchment paper. Roll dough out to 1/4-inch thick. Cut dough with cookie cutters and place on baking sheet. If the dough gets too soft, simply wrap it back up and place in the fridge for 15 minutes. Bake cookies for 12 minutes or until light brown around the edges. Cool completely. Store in an airtight container for up to one week.
Nutrition
- Serving Size: Makes 36 2 1/2 inch cookies