Spiced Chocolate Cutout Cookies are an all-coconut oil chocolate sugar cookie, sure to impress your friends and your tastebuds! Nutmeg, cardamom and cinnamon take these chocolate cookies to a whole other level and make them the perfect companion for hot coffee or cocoa.
I’d like to think that (besides for our employment) my husband and I inched further south because the cold is our Kryptonite. I thought that I’d get to bask in some extended Summer warmth, forgo that winter terror…
And then I got iced in.
Yes, iced. Not snowed.
I’m plenty used to this, because in Arkansas, where I did some growing up, we would have epic ice storms, which were a shocking contrast to the Colorado snow storms I was used to. But in Mississippi? I was truly hoping those days were behind me.
My yard is encapsulated in a thick layer of ice and my dogs are so confused as to how they’re supposed to get a grip and do their business. Sorry kids, I don’t know what to tell you.
Anyways, for an icy day, I’ve made some Spiced Chocolate Cutout Cookies!
I was 100% smitten when Ashlae posted her Coconut Oil Sugar Cookies and I just HAD to make them…
After tweaking them into gluten-free glory and then switching them up to chocolate and adding spices, I think I’ve found a way to love cut-out cookies! The recipe is mostly hers though, so definitely check out the original ones with her instructions if you’d like to stick to that! She tested it over 15 times to get the right method, so she definitely did all of the hard work for me!
I’ve made my instructions incredibly detailed, but they’re actually very simple to make. Just read the directions all the way through, and you’ll see the dough comes together quickly and they’re easy to get cut and baked.
Definitely do your shapery on parchment like I’ve specified. I did it on my countertop for the first batch, and the second I tried to get them to the pan, they would smoosh and morph into bizarre shapes. So, just do them on parchment, peel away the excess, slip that parchment straight onto your cookie sheet and you’re golden!
Enjoy these lightly spiced chocolate cookies with a steaming cup of hot cocoa or coffee. They’re SO tasty! They’re buttery from the coconut oil, crisp and tender. So, although it is Lent and you may have given up something that looks this decadent…and although they are composed of powdered sugar and coconut oil…they happen to be gluten free and just too damn good to say no to. So don’t. Enjoy!
- 6 Tbs. coconut oil, melted
- ¾ cup powdered sugar
- 3 Tbs. almond milk, warm
- 1 tsp. vanilla extract
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- 1 cup all purpose gluten free flour
- ½ tsp. xanthan gum
- 1/3 cup cocoa powder
- ¼ tsp. cinnamon
- ¼ tsp. allspice
- 1/8 tsp. cardamom
- Preheat your oven to 350 degrees F.
- In your stand mixer, combine the melted coconut oil and powdered sugar. Let mix (I use a scraping paddle) on medium speed for 30-40 seconds, until well combined. Add the vanilla next and let it mix in for another 15-20 seconds.
- Turn the speed off so you can add your dry ingredients. Add all of the dry ingredients. Turn the mixer on and slowly up to medium speed until it comes together, then turn off your mixer (this is pretty quick).
- Feel your dough, it should look/feel like glossy chocolate putty. If it’s moist, you should add a couple more Tbs of gf flour and blend. But it should be perfect now.
- Scoop your dough into a plastic zip-top bag and place in the fridge (it’ll only be in the fridge for 10 min or less).
- Set a sheet of parchment paper out (one large enough to fit a cookie sheet). Sprinkle the parchment with powdered sugar (liberally). Dust a rolling pin with powdered sugar. Turn out your dough onto the parchment and roll it out. Stamp out cookies! Carefully peel away the excess dough that is surrounding your shapes, leaving just the cookies you stamped out.
- Pop this tray into the oven and bake for 10 minutes.
- Meanwhile, set up another sheet of parchment with the rest of the dough on powdered sugar and repeat stamping out cookies. If you have room, you can stick the excess dough from this round together again on the same sheet and finish stamping out cookies. I ended up, ultimately with 20 cookies (1.5” diameter) and a bit of excess dough that I tossed in the trash (my mouth). Bake the rest of the cookies for 10 minutes.
- Let baked cookies rest on the cookie sheet on a cooling rack until cool. Place them from the cookie sheet directly onto the wire rack to finish cooling.
- Cookies will keep in a sealed container on the counter for 5 days or in the fridge for 2 weeks (or in the freezer indefinitely). Dip them in coffee or cocoa! Yum!
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