Gluten-Free Texas Sheet Cake Cookies

There’s three foods I can eat to no end. Don’t even get me started because there just isn’t any stopping me when it comes to chocolate, cake and cookies. Well, folks, don’t look now, but I’m bringing you all three with these irresistable Gluten-Free Texas Sheet Cake Cookies!

You heard me right… we’re mixing things up. I’ve turned the wonderfully scrumptious Texas Sheet Cake into soft, tender, fluffy cookies with tons of chocolatey goodness. Oh yeah, and they’re gluten-free. How cool is that?

Bob’s Red Mill is helping me out once again to bring you terrific taste and texture using their Gluten Free 1-to-1 Baking Flour. You gotta love that it’s perfectly formulated for baked goods – no additional specialty ingredients or custom recipes required. Grab a coupon and give it a try for yourself!

During a time of political unrest, Bob’s Red Mill is honoring our beautiful nation with 50 states, 50 bloggers, 50 cookies to celebrate our whole country through sweet treats. I don’t know about you, but this sounds like a really good idea to me.

Every state has something that makes it special and unique and we’re celebrating that diversity in cookie form! The flavor of the Gluten-Free Texas Sheet Cake Cookies is as big as the size of Texas. My home state definitely loves its southern comfort food and what’s more comforting than a humble, yet mouthwatering delicious cake?

Quite possibly humble, yet mouthwatering delicious cookies. I bet you didn’t see that coming. Giddy-up! 😉

These cookies are little pillows of Texas goodness. They’re:

Tender
Sweet
Fluffy & soft
Perfectly rich
Chocolatey
And incredible

Anyway you put it, these guys are a total dream! Make them for your family and friends this holiday season or anytime. And I’ll bet you that they won’t even be able to tell they’re gluten-free – not one bit. Enjoy!

I want to see your version. Be sure to tag #kimscravings on Instagram and celebrate Texas’ favorite cookie!

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Gluten-Free Texas Sheet Cake Cookies

Yield: 24 cookies

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

There’s three foods I can eat to no end. Don’t even get me started because there just isn’t any stopping me when it comes to chocolate, cake and cookies. Well, folks, don’t look now, but I’m bringing you all three with these irresistable Gluten-Free Texas Sheet Cake Cookies!

Author: Kim

Ingredients

For the cookies:

• 8 tablespoons unsalted butter (I used dairy-free), 1/2 cup
• 1/3 cup Erythritol or granulated sugar
• 1 egg beaten
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 1/3 cup dairy-free semi-sweet mini chocolate chips

For the icing:

• 8 tablespoons unsalted butter (I used dairy-free), 1/2 cup
• 2 tablespoons cocoa powder
• 3 tablespoons almond milk or other dairy-free variety
• 2 cups Erythritol confectioners sugar or regular confectioners sugar

Instructions 

For the cookies:

• Preheat oven to 350° and line baking sheet with parchment or silicone mat, set aside.
• In bowl of stand mixer, beat butter and sugar together until light, scraping sides as needed.
• Add in egg and vanilla and continue mixing. Then add baking powder and salt.
• Turn mixer to low and slowly add in flour. Dough will be thick.
• In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
• Mix melted chocolate directly into cookie dough until evenly mixed.
• Drop dough by a measured tablespoon-sized mounds onto baking sheet, lightly press down a bit. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
• Transfer to a wire rack to cool.

For the icing:

• In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
• Drizzle and spread icing over cookies and allow icing to set before serving.

Notes

Adapted from Cookies and Cups.
I did not calculate the nutritional information with the icing because you will not get even close to using all of it.

You can freeze the cookies after baking and cooling, without icing. Then thaw and ice when ready to serve.

If you aren't gluten free, just use all-purpose flour.

Author: Kim

Course: Dessert

Cuisine: American

Serving: 1cookie, Calories: 80kcal, Carbohydrates: 8.7g, Protein: 0.7g, Fat: 4.8g, Saturated Fat: 1.8g, Sodium: 42.2mg, Fiber: 0.4g, Sugar: 1.6g

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Try Gluten Free 1-to-1 Baking Flour in other favorite recipes!

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Something to think about….

Have you ever tried Texas Sheet Cake? How about Texas Sheet Cake Cookies?

What do you think your state cookie would be? Be sure to hop over to the “United States of Cookies” website and find out!

I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.