Gluten Free Chocolate Sugar Cookies

4 standard portions

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Ingredients

• 1¾ cup almond flour ((196g))
• ¼ cup coconut flour ((30g))
• ¾ cup powder coconut sugar ((120g) )
• ¼ cup cacao powder ((25g) + 1tbsp)
• ½ cup dairy free butter ((106g) softened)
• 1 tsp vanilla extract ((5g))
• 2-3 tbsp coconut yoghurt ((30g))
• ⅛ tsp pink salt ((0.75g))

Method

1. Fit your stand mixer with the paddle attachment.
2. Place the almond flour, powdered sugar, coconut flour, cacao powder and pink salt in the mixing bowl.
3. Start to add the vegan butter and mix on low speed, gradually increasing the speed until a crumble is formed.
4. Proceed to add the vanilla extract and the coconut yoghurt.
5. Continue to mix (starting at low and building the speed up) until large clumps have formed.
6. Scoop out the mixture and make a dough ball with your hands. Make sure the dough isn't sticky, if it is then add a bit more almond flour and re-form the dough ball.
7. Saran wrap (cling film) the dough and leave to set in your refrigerator for about an hour to chill (very important)
8. Preheat the oven to 325F/160C and line a baking tray with parchment paper and set aside.
9. Place a sheet of parchment paper on a flat surface and remove the dough from the refrigerator, unwrap it and place in the centre of the parchment paper.
10. Place another piece of parchment paper on top of the dough.
11. Use a rolling pin to roll the dough flat (about ¼ inch) then use a cutter to cut out the cookies in the shape that you desire (you may need a pallet knife to lift the cookies onto the baking tray)
12. Repeat the above steps and re-roll any scraps of leftover dough in between the parchment paper and shape.
13. Bake the cookies in the oven for 10-12 minutes or until the edges are lightly golden.
14. Once baked, leave to cool for about 5-10 minutes (they will be fragile) and transfer them to a cooling rack.