These Black Cocoa Chocolate Sugar Cookies Will Make Your Heart Skip a Beat!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: regular flour (not gluten-free)

Almond flour is lower in carbs but may change texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips reduce sugar content while maintaining flavor.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while providing sweetness.

Add 1 cup (226 g) softened butter and 1 cup (200 g) sugar to a bowl and start mixing to begin the creaming process.

Add 4 oz (113 g) softened cream cheese to the butter and sugar mixture and mix for about 30 seconds.

Scrape down the sides of the bowl to ensure everything is mixed well.

Add 1 egg yolk to the mixture and mix for another 20 to 30 seconds.

In a separate bowl, combine 1 and 3/4 cups (245 g) Kim's gluten-free all-purpose flour blend, 1/4 teaspoon salt, and 3/4 cup (80 g) black cocoa.

Pulse the dry ingredients into the wet mixture on low until well combined.

Add about 1 teaspoon of vanilla extract and mix until incorporated.

Roll out the dough between two sheets of parchment paper to about 1/4 to 1/2 inch thick and refrigerate for about 1 hour to harden.

Melt gluten-free candy wafers in a microwavable bowl on half power for 30-second intervals until almost completely melted, then stir to finish melting.

Pour melted candy wafers into small molds using a decorating bag or spoon, tapping the molds to help the chocolate spread.

Chill the molds in the fridge for a few minutes until set and then remove the chocolate hearts from the molds.

Cut out cookies using a heart cookie cutter from the chilled dough, ensuring the dough is not too soft; if it is, refrigerate for another 10 to 15 minutes.

Preheat the oven to 350°F (175°C) and bake the cookies for about 12 to 14 minutes until set on the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are still slightly warm, place a chocolate heart on top of each cookie to adhere it, using residual warmth to melt it slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens