Ingredients
Scale
- 3/4 cup soy free vegan butter, softened, OR homemade (if also seed free)
- 3/4 cup white sugar
- 2 cups all-purpose gluten free flour, I like this one
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla
- 2 TB water + 2 tsp baking powder + 1 tsp olive oil, mixed together *See notes
- 1/4 cup cocoa powder
Instructions
- In a kitchen aid or large bowl, mix the butter and sugars together, till whipped.
- Add in the flour, baking powder, vanilla, and the water/baking powder/oil mixture till a dough ball forms.
- Split the dough in half and mix in cocoa powder to one of the halves. You can also choose to skip the cocoa powder and dye both halves a festive color or even do three different colors, dividing your dough into three parts.
- Wrap & chill the dough balls in the fridge for 45 mins.
- Roll out your dough balls in between two pieces of parchment till you have a 9×13” rectangle.
- Remove the top piece of parchment from each dough rectangle. Flip the rectangles on top of each other.
- Tightly roll the dough up into a long 13 inch log. Tightly cover the log in plastic wrap and place in fridge for at least 2 hours or until firm.
- Take the log out and cut into 34-36 (1/4 inch thick) cookies.
- Preheat oven to 350 & Let cookies come to room temperature for 10 mins.
- Line 2 baking pans with parchment and place your sliced cookies one inch apart from each other. (15-20 cookies per cookie sheet). Then, lightly flatten down each cookie as this will help the cookie not crack, but keep a smooth texture.
- Bake the cookies 10-12 mins or till the bottoms are lightly golden brown and cookies are a bit firm on the edges. If you want a crunchier, firmer, and less soft cookie, I definitely recommend baking for the full 12 mins.
- Cool in pan for 10 mins and then transfer to wire rack to finish cooling.
Notes
*The water/baking powder/oil mixture perfectly mimics the texture of 1 egg in this recipe. I do not recommend any other egg substitutes in this particular recipe as it will significantly change the cookies texture & flavor.