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Milk Chocolate Style-Dipped Sugar Cookies

Thick, soft, and chewy gluten-free sugar cookies dipped in LILY'S Milk Chocolate Style Chocolate!

Ingredients & Directions

Ingredients

  • 1⁄2 cup
    butter, or regular (room temp)
  • 1⁄2 cup
    Truvia or granulated sweetener of choice
  • 1⁄4 cup
    erythritol brown sugar
  • 1 tsp
    vanilla extract
  • 2 cups
    all purpose gluten free baking flour
  • 2 tbsps
    tapioca flour
  • 1⁄2 tsp
    baking soda
  • 3-5 tbsps
    almond milk
  • LILY'S chocolate of your choosing (melted over low heat with some coconut oil)

Directions

Equipment Needed 
oven oven
 baking sheet baking sheet
 parchment paper parchment paper
 large bowl large bowl
1

Preheat oven to 350 F and prepare a baking sheet with parchment paper. In a large bowl, beat the room temperature butter, Truvia, or granulated sweetener, and brown sugar erythritol with a handheld mixer on high until light and fluffy. Add in the vanilla and continue mixing until combined.

2

In another bowl, stir together the gluten free baking flour, tapioca flour, and baking soda until combined. Slowly add the flour mixture to the butter mixture and mix until a dry dough forms. Add in the almond milk one tbsp at a time until the dough comes together.

3

Roll the dough out between two pieces of parchment paper until it's 1/4 inch in thickness. Use cookie cutters to cut out shapes. Bake for 7-10 minutes or just starting to turn golden. For super soft cookies, don't over bake.

4

Melt chocolate over low heat with some coconut oil. Once cookies have cooled, dip into melted chocolate.


Recipe contributed by Peanut Butter + Chocolate.