Milk Chocolate Style-Dipped Sugar Cookies

Name: Milk Chocolate Style-Dipped Sugar Cookies
Ingredients: 1⁄2 cup 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 tbsps tapioca flour; 1⁄2 tsp baking soda; 3-5 tbsps almond milk; LILY'S chocolate of your choosing (melted over low heat with some coconut oil)

Thick, soft, and chewy gluten-free sugar cookies dipped in LILY'S Milk Chocolate Style Chocolate!

Ingredients & Directions

Ingredients

1⁄2 cup

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 tbsps

tapioca flour
1⁄2 tsp

baking soda
3-5 tbsps

almond milk
LILY'S chocolate of your choosing (melted over low heat with some coconut oil)

Directions

Equipment Needed 

oven

baking sheet

parchment paper

large bowl

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 tbsp 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 contributed by Peanut Butter + Chocolate.