Halloween Chocolate Sugar Cookies Gluten Free
This small batch recipe for peanut butter filled gluten free chocolate sugar cookies makes the cutest sandwich cookies for Halloween! Tender cut-out chocolate cookies made with almond flour and cocoa powder are shaped into jack o' lanterns and sandwich fluffy peanut butter and marshmallow filling.
Servings: 12 Cookies
Calories: 180kcal
Equipment
Ingredients
Gluten Free Chocolate Sugar Cookies
- ¾ cup, plus 2 tablespoons blanched almond flour
- ¼ cup tapioca flour
- 2 tablespoons unsweetened cocoa powder, Dutch process plus more for rolling the dough
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 ½ tablespoons unsalted butter, room temperature
- 6 tablespoons organic cane sugar or granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
Peanut Butter Fluff Filling
- ¼ cup marshmallow cream
- 3 tablespoons creamy peanut butter
- 1 tablespoon pure maple syrup
- 1 pinch salt
Instructions
Gluten Free Chocolate Sugar Cookies
- In a small mixing bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt.3/4 cup, plus 2 tablespoons blanched almond flour, 1/4 cup tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon baking powder, 1/8 teaspoon salt
- In the work bowl of the stand mixer fitted with the beater attachment, add the butter and sugar. On medium-high speed, cream the butter and sugar together until light and fluffy - scraping the sides of the bowl as needed. Note - To use your stand mixer, you need the smaller 3-quart mixing bowl. Otherwise the ingredients will just stick to the sides of the bowl. You can also use a hand held mixer to make the dough.2 ½ tablespoons unsalted butter, room temperature, 6 tablespoons organic cane sugar
- Add the egg yolk and vanilla extract and continue to beat at medium speed until smooth and creamy. Scrape the sides of the bowl as needed.1 large egg yolk, room temperature, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and start on low speed to incorporate the flour. Turn up to medium speed and mix the dough until no dry streaks remain and it starts to pull away from the sides of the bowl. Scrape the sides of the bowl as needed.
- Pour the dough onto a sheet of plastic wrap. Shape into a disc, cover tightly, and refrigerate for at least 1 hour.
- Preheat the oven to 350F degrees and line 2 baking sheets with a piece of parchment paper.
- Lightly dust a work surface with a little cocoa powder. Tip - Use cocoa powder v. flour so the cookies don't get white streaks on them. Place the chilled dough in the center and roll out to 1/4 inch thick - or thinner if you are making cookie sandwiches. Cut out the cookies into desired shapes and set on the prepared baking sheets 2 inches apart.
- Bake the cookies for 8 to 9 minutes or until the edges are set. Cool the cookies on the baking sheet set on a wire cooling rack for at least 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Peanut Butter Fluff Filling
- While the cookies are cooling, make the filling.
- In a small mixing bowl, add the marshmallow, peanut butter, maple syrup, and salt. Microwave for 15 seconds - to loosen the peanut butter and marshmallow. With a spatula, mix the filling until smooth and creamy. Tip - Do not overheat the mixture, we just want the peanut butter to loosen so it is easier to stir with the marshmallow.1/4 cup marshmallow cream, 3 tablespoons creamy peanut butter, 1 tablespoon pure maple syrup, 1 pinch salt
- Assemble the cookie sandwiches - Spoon a tablespoon or so of the filling onto the bottom half of the cookie sandwich. Press the top half on top - the filling will spread to the edges when you press the top cookie down.
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - The number of cut-out cookies you get from the dough will depend on how thick you roll the dough and the size of cookie cutters. With the cookie cutters linked in the recipe, you will get 12 cookies rolled a 1/4 inch thick.
- Cocoa Powder - I recommend Dutch process because it has a rich cocoa flavor and is less acidic than natural cocoa.
- Ingredient Substitutions - I don't recommend ingredient substitutions for this recipe - except for granulated white sugar for the cane sugar.
- Rolling the Dough - Use cocoa powder instead of flour to roll the dough, so your cookies don't end up with white streaks!
- Peanut Butter - I recommend creamy peanut butter for the filling because it is smooth. I also recommend traditional peanut butter - like Jif - vs. natural because natural will impart too much oil and make the filling greasy.
- Stand Mixer - You can use your stand mixer as long as you have the 3 quart mixing bowl. The smaller bowl works on the standard mixer with standard attachments. With the large bowl, the ingredients will just stick to the sides.
- Cookie Cutters - I have linked the cookie cutters I use at the top of the recipe card.
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 44mg | Fiber: 2g | Sugar: 10g | Vitamin A: 93IU | Calcium: 44mg | Iron: 1mg