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There's no stopping me when it comes to chocolate, cake and cookies. Don't look now, but we have all 3 w/ irresistible Gluten-Free Texas Sheet Cake Cookies!

Gluten-Free Texas Sheet Cake Cookies

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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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 80
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.

Nutrition

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