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 cupbutter, or regular (room temp)
-
1⁄2 cupTruvia or granulated sweetener of choice
-
1⁄4 cuperythritol brown sugar
-
1 tspvanilla extract
-
2 cupsall purpose gluten free baking flour
-
2 tbspstapioca flour
-
1⁄2 tspbaking soda
-
3 -5 tbspsalmond milk
-
LILY'S chocolate of your choosing (melted over low heat with some coconut oil)
Directions
Equipment Needed




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.
More Like This: