Gluten Free Chocolate Drop Cookies
These cookies are basically drops of baked cake, especially when you ice them! They are light, moist, and an easy alternative to cupcakes.
Ingredients
- 1½ cup gluten free all-purpose flour
- 6 tbsp cocoa powder
- 1 tsp gluten free baking powder
- ¼ tsp salt
- 1/2 cup butter
- 2 tbsp butter when using cocoa powder you need to add an extra 2 tablespoons of butter.
- 1 cup lightly packed brown sugar
- 1 large egg room temperature.
- ½ cup milk room temperature.
- 1 tsp vanilla extract
Chocolate icing
- 2 cups icing sugar
- ¼ cup cocoa powder
- ¼ cup butter softened
- ¼ cup strong brewed coffee
- ½ tsp vanilla extract
Instructions
Cookies
- Preheat oven to 350°F.
- Gently melt butter in microwave, set aside to cool.
- In a large bowl sift together flour, cocoa powder, salt and baking powder.
- When measuring check to make sure the brown sugar is lump free. If it is combine with a slightly beaten egg.
- Add the vanilla extract to the milk and combine with the egg and sugar mixture.
- Mix the dry and wet ingredients together until fully incorporated.
- Let the batter stand for 10 mins before baking.
- Drop 1 slightly heaping tablespoon of batter onto your cookie sheet.
- Bake 12 cookies to a tray on the middle rack, one tray at a time for 13-15 minutes.First time baking this recipe? Try baking just one, letting cool completely to make sure it is properly baked.
- Cool before icing.
Chocolate Icing
- In a medium bowl beat softened butter and icing sugar until combined.
- Add the extract then 1 tablespoon of the liquidat a time until you use all 4 tablespoons or reach the desired consistency.
- If the icing is too thick, add a little bit more liquid, too thin, add a little more icing sugar.
- Ice cookies with approximately ½ tbsp of icing.