Spooktacular Chocolate Cutout Cookies

by Maggie on October 24, 2012

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The kids and I have been busy decorating, planning costumes, and baking – all in the name of Halloween. It seems to be the beginning of holiday fun, since (sorry to say it) Christmas isn’t that far away once we get past trick or treating!

One of my favorite things to do with my kids is to make cutout cookies. They love to pull out our collection of cookie cutters and destroy the kitchen, my idea of holiday fun! I’ll do anything to get my kids into the kitchen with me.

Livvie is always asking me to make her favorite Chocolate Chocolate Cookies, so I thought it would be fun to make cutout cookies using that very recipe (it worked for Oreo Cookies, remember? ).

Gluten-Free and Vegan Chocolate Cutout Cookies

Yield: 24 cutout cookies of various sizes

Ingredients:
1/2 cup coconut oil, room temperature (not liquid)
1/4 cup coconut sugar
14 drops (1/4 teaspoon) NuNaturals Alcohol Free Stevia (we used Vanilla flavored stevia)
1 tablespoon ground chia combined with 1/2 cup water
2 teaspoons vanilla
1 tablespoon psyllium seed husks
1 cup teff flour, plus a little extra for rolling
1/3 cup raw cacao powder (cocoa powder works too)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt

Method:
1. Preheat oven to 350 degrees and line a baking sheet with parchment.
2. Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy.
3. Stir in ground chia and water mixture, vanilla, and psyllium seed husks.
4. Mix well, until all ingredients are fully mixed.
5. In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt.
6. Add dry ingredients to wet ingredients and stir until combined.
7. Cut dough in half and move to a lightly floured surface (I use extra teff flour for rolling) and roll out until about 1/2 centimeter thick (or to desired thickness).  Place half the dough in the fridge so it stays firm.
8. Using desired cookie cutters , cut into shapes and place on tray.
9. Bake for 8-10 minutes, longer if you want them really crunchy. Just be sure to check on them so they don’t burn.
10. Let cookies cool on the baking sheet for 5 minutes (or longer depending on shapes) and then transfer to a wire rack to cool completely.
11. Repeat with remaining dough, you may need to refrigerate dough if it gets too soft to work with.
12. Frost or leave plain.

We even decorated some of our cookies with India Tree sprinkles.

I am getting a lot of mileage out of this recipe. And guess what? I have one more version in mind!

Have a spooktacular Halloween!