{Gluten-Free, Vegan, Refined Sugar-Free}
A classic chocolate cut-out cookie deserves a spot in every reliable recipe collection. These gluten-free, vegan, and refined sugar-free chocolate cut-out cookies are rich, simple to prepare, and hold their shape beautifully—perfect for gifting, decorating, or enjoying with a cup of coffee. The texture leans slightly toward a brownie-like bite while remaining cookie-stable, and the flavor is satisfyingly chocolatey without any dairy or refined sugar.
These cookies are delicious unfrosted, with a clean chocolate flavor that stands on its own. If you prefer to decorate, you can use a dairy-free royal icing, a chocolate frosting, or a simple glaze, and finish with sprinkles or crushed candy cane for a festive touch. Many bakers choose to keep them plain and let the cookie flavor shine, but they also take well to icing and decorations if you want a more celebratory look.
Gluten-Free Vegan Chocolate Cut-Out Cookies
A simple, perfectly chocolatey gluten-free cut-out cookie made from a handful of pantry-friendly ingredients. These cookies are dairy-free and refined sugar-free while still being crisp enough to cut and decorate.
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 26 – 28 2″ cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
- ½ cup non-dairy butter at room temperature OR coconut oil, softened
- ½ cup maple syrup
- ½ tsp pure vanilla extract
- Dash of salt
- 2 ¼ cups gluten-free flour blend (for example, a commercial blend or your own mix: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ tsp guar gum)
- ½ cup cocoa powder
- 2 tbsp non-dairy milk
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Prepare a rolling area using two additional sheets of parchment paper so you can roll the dough between them, and have your cookie cutter(s) ready.
- Put the non-dairy butter (or softened coconut oil) in a large mixing bowl and beat it with a mixer until creamy. Add the maple syrup, vanilla extract, and a dash of salt, then mix to combine.
- Add the gluten-free flour blend, cocoa powder, and non-dairy milk. Start mixing with a wooden spoon, then use your hands to bring the dough together. Work the dough until it forms a cohesive ball. The dough should not be sticky but should press together when pinched. Depending on your flour blend, you may see slight variations in texture: if the dough is a bit sticky, add 1–2 tablespoons more flour; if it seems dry, add a teaspoon or two of non-dairy milk or a bit more sweetener. Knead thoroughly so the ingredients are well combined.
- Divide the dough into two balls and flatten each into a disk. Roll out one disk between two sheets of parchment to about ¼” thickness. Use a 2″ cookie cutter or other shapes to cut out the cookies. Carefully transfer the cut-outs to the prepared baking sheets, spacing them about ½” apart; these cookies hold their shape and won’t spread much in the oven. Gather scraps, re-roll, and continue until all dough is used. Repeat with the second disk.
- Bake for approximately 11–13 minutes, until the edges just begin to darken. Remove from the oven and place the baking sheets on a cooling rack. Cookies will firm up a bit while cooling, so avoid overbaking to keep them tender. Allow the cookies to cool for about 10 minutes before moving them to a rack to finish cooling completely.
Notes
These cookies are excellent plain, but you can also decorate them. For a crisp white finish, use a dairy-free royal icing. A chocolate frosting or a simple chocolate glaze also works well. If you decorate, do so after the cookies have cooled completely. Store the cookies in an airtight container at room temperature for several days, or freeze for longer storage. When working with gluten-free doughs, chilling briefly can help if the dough feels too soft to cut neatly.