Christmas isn’t for everyone. The forced merriment and artificial optimism, sour memories that fall short of Hollywood-produced nostalgia, stressful family gatherings topped off by unnecessary expenses; it’s enough to make the most joyful person into a real Scrooge. Even the most committed holiday reveler would struggle to maintain the same level of enthusiasm in this harsh reality. You know what is for everyone, though?
Chocolate cut-out cookies, to be precise, will never disappoint. With a batch of homemade cookies, you can express how you really feel about the holiday season without coming off as a miserly curmudgeon. No one ever said they had to be decked out in colorful sprinkles or intricate icing, so why not keep it simple, classic, and versatile?
This particular recipe may just be a new staple in your repertoire. You’d never know that they’re gluten-free or vegan by their soft, toothsome texture or rich cocoa flavor. The dough comes together quickly, rolls out like a dream, and never judges you for your low spirits.
Like any good cookie dough, this one is as versatile as Christmas carols are grating.
Easily change up the flavor by switching out the extract.
A few tried-and-true additions include:
- Peppermint extract
- Almond extract
- Orange zest or extract
- Instant coffee powder
- Coarse or flaky sea salt
No cookie cutters? No problem!
You may need to cut back on the snark without such clear messaging, but you don’t need to forgo a sweet treat altogether. Simply roll out the dough as instructed, then use a sharp knife, pizza cutter, or fluted pastry cutter to slice squares or rectangles of any size. Think of this approach as the dessert equivalent of making crackers, if that procedural reference helps you visualize the steps.
Don’t succumb to the Christmas crazies. Celebrate at your own speed, even if that means staying home and keeping holiday content completely off the program. Just don’t forget to treat yourself while you’re at it. Holidays come and go, but a good recipe for chocolate cut-out cookies is forever.
Chocolate Cut-Out Cookies
Meet your new favorite cut out cookies! You'd never know they're gluten-free or vegan by their soft, toothsome texture nor rich cocoa flavor.
- 2 1/2 Cups Cassava Flour
- 1/2 Cup Dutch-Processed Cocoa Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1/4 Cup Vegan Butter
- 1/2 Cup Granulated Sugar
- 1/2 Cup Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond, Peppermint, Orange, or More Vanilla Extract
- Preheat your oven to 300 degrees.
- In either a large metal bowl or a stand mixer, whisk together the flour, cocoa powder, baking soda, and salt. While you can certainly bring this dough together by hand, it will require some vigorous stirring, so I would advise bringing out the heavy artillery if you have it!
- Meanwhile, combine the butter, sugar, and maple syrup in a small saucepan and heat gently. Cook the mixture and stir gently, just until the butter has melted and the sugar is completely dissolved.
- Pour the hot liquid into the bowl of dry ingredients, immediately followed by the flavor extracts, and mix well. It will be very thick and somewhat difficult to mix, but give it all you’ve got and don’t waste time; it will become increasingly firmer as it cools.
- Turn out the dough onto a lightly floured surface, press it into a ball, and roll it out to about an 1/4 of an inch in thickness. Cut it into your desired shapes with cookie cutters and transfer the cookies over to a baking sheet lined with a silicone baking mat or piece of parchment paper.
- Bake for 15 - 18 minutes, until the slightly puffed and no longer shiny on top.
- Let the cookies sit for a minute on the baking sheet before moving them over to a wire rack to cool.
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Amount Per Serving: Calories: 73Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 42mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
6 thoughts on “Tough Cookies”
LOVE these, hannah. both the cookie AND the messages. they’re hilarious. at present no cassava flour here in the pantry. what else can i sub? i’ve got just about every other kind of flour. thanks.
Cassava is a tough one to sub, but I think your best bet would be tapioca starch. If you give that a try, let me know how it turns out!
OMG Hannah! These cookies are a real hoot! Need to check out that company as I know a few people that need these exact cookies. LOL Stay well and take care
The cookies sound amazing.
Now I wanna buy those cookie cutters! they are funny