Gluten Free World Peace Cookies | Tastiest Chocolate Cookies Ever! (Vegan Option)
These rich, deep chocolate gluten free World Peace Cookies are naturally egg-free GF chocolate shortbread cookies. Super easy to make vegan, these allergy-friendly cookies are going to be a fast favorite!
½teaspoonxanthan gumomit if your blend already contains it
6tablespoons(30g)unsweetened cocoa powderDutch-processed or natural
10tablespoons(140g)unsalted butterat room temperature
1cup(218g)packed light brown sugar
2teaspoonspure vanilla extract
5ouncesdark chocolate wafersbroken into irregular pieces
Place a large sheet of parchment paper on a flat surface. Holding a fine mesh sieve directly over the paper, sift the flour, xanthan gum, cornstarch, cocoa powder, baking soda, and salt together. Set the dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter and brown sugar. Beat until light and fluffy (at least 4 minutes). Add the vanilla and beat to combine.
Add the sifted dry ingredients to the butter and sugar mixture. Beat slowly until the dry ingredients begin to get absorbed by the butter mixture.
Turn the mixer up to high speed, and beat until dough comes together. It will be very crumbly at first, and will darken in color and clump eventually.
Add the chocolate pieces, and mix until the chocolate is evenly distributed throughout the cookie dough.
Separate the dough into two equal pieces. Roll each piece of dough between the palms of your clean hands into a log with a 1-inch diameter. Wrap each log tightly in parchment paper or plastic wrap. Place in the refrigerator to chill for at least 2 hours, and ideally for 3 days.
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Remove one piece of dough from the refrigerator, and unwrap it on a cutting surface. Using a large serrated bread knife, slice the dough into disks about 3/4-inch thick.
To minimize cracking in the dough as you cut it, saw the knife back and forth, rather than cutting straight down. If the dough splinters at all, just press it back together firmly.
Place the disks of dough at least 2 inches apart from one another on the prepared baking sheets.
Place the baking sheets, one at a time, in the preheated oven and bake for 10 to 12 minutes, or until the cookies have spread and appear set in the center (they won’t be shiny once they’re set). They will feather around the edges a bit.
Remove the cookies from the oven. Working quickly, place a large, round cookie cutter over each cookie on the hot baking sheet and coax the edges back toward the center of the cookie by moving the cutter in a circular motion around the cookie.
Allow the cookies to cool completely on the baking sheet. They will firm up completely once they’re set.
Gluten Free World Peace Cookies | Tastiest Chocolate Cookies Ever! (Vegan Option) from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/gluten-free-world-peace-cookies/