Ingredients
Scale
Dry:
- 2 cups gluten-free all-purpose flour (with xanthan gum, we like namaste)
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet:
- 1/2 cup vegan butter, softened (soy-free if needed)
- 3/4 cup cane sugar
- 1/4 cup unsweetened applesauce (egg replacement)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1–2 tsp red food coloring (gel works best)
- 2–4 tbsp dairy-free milk (oat, rice, or coconut if tolerated)
Optional frosting glaze:
- 1 cup powdered sugar
- 1–2 tbsp dairy-free milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat vegan butter and sugar until light and fluffy.
- Mix in applesauce, vinegar, vanilla, and red food coloring.
- Slowly add dry ingredients into wet ingredients. Stir until a thick dough forms.
- Add dairy-free milk 1 tbsp at a time if dough feels too dry.
- Scoop dough into balls (about 1.5 tbsp each) and place on baking sheet. Flatten slightly.
- Bake 9–11 minutes, until edges are set but centers look soft.
- Cool completely before frosting (optional).
Optional Frosting
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle or spread lightly on cooled cookies.