Chocolate Cookies with Pink Frosting (Gluten free, Paleo, AIP) (Edit recipe)

Cook2Nourish

47 recipes
|
55 followers

A decadent 'chocolate' cookie that is gluten free, grain free, dairy free, nut free and refined sugar free!

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

15

Serves: 6-8

Ingredients

.75 cup Cassava Flour
1 Tbsp Cacao Powder, Raw, or carob for AIP
1 Tbsp Gelatin, Unflavored
.5 tsp Baking Soda
.25 tsp Sea Salt
.25 cup Coconut Sugar
.25 cup Pure Maple Syrup
.5 cup Palm Oil Shortening, softened
1 tsp Lemon Juice
1 tsp Vanilla Extract, use alcohol free for AIP

Pink frosting

.25 cup Palm Oil Shortening, softened
1 tsp Coconut Cream, top of coconut milk can or use coconut cream can
1 tsp Red Beet Powder, or homemade beet puree
.5 tsp Vanilla Extract

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large tray or a plate, add the cassava flour, carob (or raw cacao), gelatin, sea salt and baking soda. Using a spatula mix thoroughly to get everything uniformly distributed. Keep aside.
In a large mixing bowl, add the coconut sugar and the maple syrup.
Soften the palm shortening by heating in a microwave for 30 seconds and then measure ½ cup. Add this to the bowl with the sugar and maple syrup. Add the lemon juice and the vanilla and mix again. Now add the flour mixture in parts and mix to form a dough. The dough will be slightly sticky. if its too sticky then keep in refrigerator for 10 -15 mins.
Preheat oven to 350 F.
Divide dough into about 12 equal sized balls and place them on a tray lined with parchment paper. Using a greased fork, press lightly twice on each ball to flatten them.
Place the tray in the oven and bake cookies for about 11-12 mins. The cookies will not spread much and they will be still soft when out of the oven so do not touch them. let them cool in the tray at room temperature for 10 mins before serving! Once cooled, frost cookies with the pink frosting (recipe below) if desired and place cookies in an airtight container.

For making frosting

Mix all ingredients listed under frosting in a small bowl by using a whisk or a hand blender. Place the mixture in the refrigerator for 15 mins and then use it to frost the cookies

Notes

You can substitute palm shortening with coconut oil however the dough might be a bit more sticky and the cookies will also spread a bit while cooking and become flatter. First soften the palm shortening before measuring otherwise the measurement may not be accurate.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	346
Fat:	24 g
Carbohydrates:	29 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	220 mg
Fiber:	2 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.