Ingredients
The following ingredients have 4 Servings
- 1 cup butter, softened ((I think organic palm shortening would work here if you are dairy free))
- 1 1/4 cup organic cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup Namaste GF Flour Blend
- 2/3 cup raw cacao powder
- ½ tsp aluminum free baking powder
- ½ tsp sea salt
Instruction
- Cream the butter and sugar with a hand mixer, and then add the eggs and vanilla. Blend until creamy and well combined, about 1 minute.
- Add the rest of the ingredients, and blend to combine the dough. Scrape the bowl down, turn the dough out and form into a disk. Wrap the dough or cover it in a bowl and chill in the refrigerator for at least an hour.
- When you are ready to cut out your cookies, pre-heat the oven to 350 degrees.
- Toss some of the GF flour blend onto a clean surface, and roll out your dough – just like sugar cookies, only I made mine just slightly thicker - you can see in the pictures above. Put the cut-out cookies onto a Silpat or parchment paper lined baking sheet.
- Bake the cookies for 10-12 minutes, depending on how thick you made your cookies, and how you want the texture to be. I’ve done about 6 batches with varying times - if you go lower time, they will be softer but still hold together well like a cookie, and if you go a little longer, they will be slightly crisp/firmer on the outside with some “chew” to the brownie inside – they are still soft this way, but it is a different feel. The cookies do firm up once they cool a bit. Cool on the tray for a couple minutes and then transfer to a cooling rack to completely cool. You can leave the cookies as is, dust powdered sugar over the top, or frost with icing when they are cooled completely.
