Milk Chocolate Style-Dipped Sugar Cookies
- Dec 12, 2019
Thick, soft, and chewy gluten-free sugar cookies dipped in Lily's Milk Chocolate Style Chocolate!
- 1/2 cup vegan butter, or regular (room temp)
- 1/2 cup Truvia or granulated sweetener of choice
- 1/4 cup erythritol brown sugar
- 1 tsp vanilla extract
- 2 cups all purpose gluten free baking flour
- 2 Tbsp tapioca flour
- 1/2 tsp baking soda
- 3-5 tbsp almond milk
- Lily's chocolate of your choosing (melted over low heat with some coconut oil)
Preheat oven to 350 F and prepare a baking sheet with parchment paper. In a large bowl, beat the room temperature butter, Truvia, or granulated sweetener, and brown sugar erythritol with a handheld mixer on high until light and fluffy. Add in the vanilla and continue mixing until combined.
In another bowl, stir together the gluten free baking flour, tapioca flour, and baking soda until combined. Slowly add the flour mixture to the butter mixture and mix until a dry dough forms. Add in the almond milk one tablespoon at a time until the dough comes together.
Roll the dough out between two pieces of parchment paper until it's 1/4 inch in thickness. Use cookie cutters to cut out shapes. Bake for 7-10 minutes or just starting to turn golden. For super soft cookies, don't over bake.
Melt chocolate over low heat with some coconut oil. Once cookies have cooled, dip into melted chocolate.
Recipe from peanutbutterpluschocolate.