Description
These easy chocolate cookies are gluten-free, take about 25 minutes to make, and perfect for Halloween or Christmas. Truth be told, I would never say no to homemade chocolate cookies regardless of the time of the year, or day.
Ingredients
- ¾ cups Gluten-Free Oat Flour
- ⅓ cups Cocoa Powder
- ⅓ cups Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Baking Soda
- ¼ cups Butter – Melted And Chilled
- 1 teaspoon Pure Vanilla Extract
- 3 Tablespoons Milk, Dairy Or Non-dairy
- 2 Tablespoons Pure Maple Syrup
- Candy Eyes, For Decorating
- Melted White Chocolate (for Drizzling)
Preparation
Preheat oven to 325°F (160°C) and line one large baking tray with a Silpat mat or parchment paper.
In a mixing bowl, combine all dry ingredients. In a second bowl, using a hand mixer, mix all wet ingredients.
Pour wet ingredients over the dry ones and mix until a sticky dough forms. With a silicone spatula, form the dough into a big ball.
Take less than a spoonful of dough and roll it between your palms to create a ball. Place it onto the prepared baking sheet. Repeat with remaining dough (you should get about 8 to 10 balls). Arrange the balls on the tray, leaving enough space between them.
Transfer to preheated oven and bake for 12–15 minutes. They will look a bit soft as they come out of the oven but once chilled, they’ll get crispy on the outside and chewy on the inside. So allow the cookies to cool for about 10 minutes before removing them from the tray.
Add 2 candy eyes to each cookie, then drizzle with white chocolate. Refrigerate for a few minutes to set.
