I say that these cookies are for kids but no adult can resist them. (Trust me, since the first batch was consumed by adults alone).
When ever I make cookies, I bulk up the recipe and bake half of it at that very moment and the rest of the dough goes right into the freezer for another day. Yaay for bulk baking!
I saw really cute Wiltons Mini Cookies Cutters at a shop recently, but forgot to buy them. Later in the week as I was making the dough I really wished I had bought them but it was already too late.
My kids were playing Play-Doh outside, rolling and cutting, when this particular “Boy” cutter caught my eye and a light bulb went on in my head. I ran to the table and after a small (NOT!!) debate got the cutter and that is how the “Boy” Cookies were born.
These cookies are simple to make and once mastered, will become the favorite of your home.
Call your kids, clean out the counters, let your kids choose their favorite cookie cutters, get your aprons out, because its time to get messy…..
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
Cookies
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- 1 cup Gluten Free Flour
- 1/2 cup Dairy Free Butter
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 3/4 tsp Stevia
- 1/4 cup Agave/ Maple Syrup
- 1 cup Dairy Free Chocolate Chips
- Pinch Salt
- 1/4 cup Protein Powder
Ingredients
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|
- Beat the butter, agave and vanilla until smooth and fluffy.
- Add the egg and whisk again.
- Mix the dry ingredients i.e. flour, stevia, salt, baking soda, baking powder and protein powder in a separate bowl.
- Blend the wet and dry ingredients and finally add the chocolate chips.
- Cover the bowl and let it rest in the fridge for at least 2 hours.
- Pre-Heat the oven at 350 F and line a baking tray with parchment paper.
- Roll the dough to 1/4" thickness and using a cookie cutter, cut out the cookies and place on the baking tray.
- Bake the cookies for 7-9 minutes until they turn golden brown.
- Let the cookies rest for a few minutes before transferring them to the cooling rack.
- Here are some of the products I used in the recipe
- Earth Balance Dairy Free Butter Sticks
- Bobs Red Mill 1:1 Gluten Free Baking Flour
- Enjoy Life Dairy Free Chocolate Chips
- Orgain Organic Plant Based Protein Powder
- If your gluten free flour blend does not have xanthum gum, make sure to add it or else the cookies will fall apart.
- The ratio is 1 tsp xanthum gum to 1 cup gluten free flour mix.
- If you do not a have a cookie cutter then you can give them the traditional round shape.
- For more crunchier results, roll the dough thinner or bake a minute longer.
- Addition of agave/ maple is to cut the ultra sweetness of stevia. You can totally omit stevia and add 1 cup of agave/maple syrup.
- If the dough seems too dry, add a splash of dairy free milk.
- These cookies taste best the day they are made. If you plan to use them on a later day, it is best to freeze them.
- The dough can be stored in the freezer for good 2 months.