Chocolate Sugar Cookies

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All the sweet simplicity of a sugar cookie but CHOCOLATE. And complimented with berry pink frosting on top. Easy to make, fun to decorate, delicious to devour!

Have I been patiently waiting since christmas for the next holiday to come around for which frosted cutout cookies would be appropriate so I could make a CHOCOLATE version of my favorite sugar cookie recipe? Maybe.

And lemme tell ya, it has been a loooooooooong one and a half cutout cookie-less months. But very worth the wait.

Non chocolate sugar cookies will forever be the classic, but these roll-and-cut cookies are gloriously unclassic. They are so tender and soft except around the very edges. The edges have just enough crisp that you know if they weren’t chocolate colored they would be beautifully golden. And there’s no actual sugar in them (shhhhhh!), just maple syrup, so they aren’t too sweet. Think: DARK chocolate sugar cookie. Which makes the berry frosting on top taste that much better.

Just seven ingredients. Mixed by hand. Easy to make. Easier to eat.

Before you get to rolling and cutting and cookie heart-making, there are a few things I need you to know:

This recipe uses almond flour and you really, really, REALLY need to too. That is what makes them rich and moist and just yummy in every way. Don’t try to substitute oat flour, they will be tragically dry.
You don’t have to make hearts (or any shape. Forming balls and squishing them on the pan works too. If you do choose to roll and cut, be sure to do so on a piece of wax paper and flour it well so they don’t stick. If the dough is too sticky or fragile to work with, chilling for 1-2 hours will help. But not essential (I skipped it).
Optional idea! I tested one batch with coffee extract and did not regret it. Because coffee + chocolate FOR LIFE. So try that if you like, or even a teaspoon of espresso powder. Caffeinated cookies ftw.

You could stop here. But I am too big a fan of frosting…

Excuse me while I fangirl one more time about how PERFECT a frosting coconut butter makes with so little effort. And so little added sugar, I didn’t actually sweeten this one at all and it was still lusciously delicious. And it spreads and hardens exactly like a cookie frosting is supposed to.

It is similar to the frosting on top of these cupcakes, but with freeze dried strawberries instead of raspberries. There are many natural ways you could create a pink-ish purple color:

Freeze dried strawberries, raspberries, or blueberries
Beet powder or pitaya powder
Real berries pureed and blended with the coconut butter. Note: this is NOT the best option for longevity, the fresh ingredients may cause it to separate or turn a funky color with time.

And a dusting of freeze dried berries crushed on top because what’s a frosted cookie without sprinkles? Un-festive that’s what. Nope, not in my kitchen.

Sending you cookie baking love with extra frosting, friends ♥

★★★★★4.2 from 5 reviews

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: cookies
Method: baking
Cuisine: american

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Description

All the sweet simplicity of a sugar cookie but CHOCOLATE. And complimented with berry pink frosting on top. Easy to make, fun to decorate, delicious to devour!

Ingredients

Scale

Cookies

1/4 cup (70g) unsweetened applesauce
1/3 cup (120g) maple syrup
1 tsp vanilla extract
Optional: 1/2 tsp coffee extract
1 tsp baking powder
1/2 cup (40g) cacao powder
2 1/2 cups (280g) almond flour
Pinch of salt

Berry Frosting

3/4 cup (180g) coconut butter
Optional: 2 tbsp maple syrup ((at room temperature))
1/4–1/2 cup non-dairy milk ((at room temperature))
1–2 tbsp freeze dried strawberries (ground)

Instructions

Preheat the oven to 350F.
For the cookies, combine the applesauce, maple syrup, and extract(s) in a bowl. Mix.
Add the rest of the ingredients. Mix to form a ball of dough. If it is super sticky you can add 1/4 cup extra flour or chill for 1-2 hours for easier rolling.
Dust a piece of wax paper with flour and roll out the dough on the wax paper to about 1/4 inch thickness.
Cut into hearts (or any shape you like) and use a spatula to carefully transfer to a baking pan lined with parchment paper.
Collect and re-roll the dough scraps. You should be able to get about 2 dozen cookies depending on the size of your cookie cutter.
Bake for 12 minutes at 350F. Remove from the oven and cool completely before frosting.
For the frosting, melt your coconut butter (5-10 seconds in the microwave).
Combine the coconut butter and maple syrup in a blender. Blend. It will seize up, add the nondairy milk slowly until it becomes creamy again.
Add the berry powder to desired color/flavor.
Frost your cooled cookies and refrigerate until the frosting is set.
Enjoy!

Keywords: baking, chocolate, cookies, vegan, gluten-free, paleo

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