Cocoa Sugar Cookies

Cocoa Sugar Cookies

Gloriously chocolatey gluten-free, gum-free, and dairy-free sugar cookie recipe created for you just in time for the holiday season. Variation of recipe by Galveston's own Baked on the Beach (beach not included).

By, variation of Baked on the Beach gluten free chocolate sugar cookies.

Galveston's deity of cookies, Chef Antionette of Baked on the Beach, bakes and designs the most glorious cookies imaginable (check out her new Instagram page for her latest pics). She generously shared her gluten-free chocolate sugar cookie recipe with me, and I tweaked it a bit by replacing butter with palm shortening in order to make it dairy-free. Y'all are going to love this next works well even without all of the gums in most other gluten-free sugar cookie recipes! Victory! These are seriously spectacular sugar cookies with the flavor of a good brownie, the softness of a traditional sugar cookie, and the crisp outer edge of a shortbread. Bake a box for your guests, a plate for Santa, and a platter for you this Christmas season! Mollie tells me Hanukkah Harry needs a plate of these, too!


  • ¾ cup palm shortening at room temperature
  • 1 cup raw granulated sugar
  • 1 egg at room temperature
  • 1 tsp pure maple syrup
  • 1 tsp kosher salt
  • 1 ½ cups Gluten-Free All-Purpose Flour Blend
  • ¾ cup unsweetened cocoa powder plus more for dusting
  • 1 tsp baking powder


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with silicon mat or parchment. Set aside.
  3. Into bowl of standing mixer fitted with traditional attachment, add shortening and sugar. Beat at medium speed for 4 minutes or until mixture is creamy.
  4. Add to mixer egg, maple syrup, and salt. Mix well. Set aside.
  5. Into large bowl, sift together flour, cocoa powder, and baking powder. Add this flour mixture to the dough into the standing mixer. Mix until just combined and dough pulls away from the sides of the bowl. Do not overmix.
  6. Using hands, form dough into ball. Slice ball in half using knife. Work with one half at a time. Wrap each half and place in refrigerator for 30 minutes.
  7. Place a long sheet of plastic wrap over your work surface. Remove one half of dough from refrigerator and place onto plastic wrap. Cover dough with another layer of plastic wrap. Roll out dough between the two sheets of plastic wrap until it is ¼ inch thick. Remove top layer of plastic wrap.
  8. Using your favorite festive cookie cutter, dust cutter into extra cocoa powder and press onto dough to cut shapes. Place each shape onto lined baking sheet, allowing a little space between each shape.
  9. Place baking sheets into preheated oven; bake at 350 degrees for 12 minutes.
  10. Remove sheet from oven and transfer to a heat-safe counter top. Allow cookies to cool on sheet pan so that they will bake a little more. Repeat steps for remaining dough, and when finished, turn off oven.
  11. Decorate cooled cookies with your favorite frosting. Might I suggest our Vegan Buttercream Frosting or our Vegan and Sugar-Free Buttercream Frosting?


  • This recipe yields approximately 30 cookies (4-inches).
  • Dough can be frozen for up to 3 months. Roll dough into sphere, then wrap in plastic wrap and place into freezer-safe plastic ziplock bag; freeze. When ready to bake, defrost dough in refrigerator overnight.
  • Baked cookies may be stored at room temperature in a lidded container for several days (if your household Cookie Monster(s) don't eat them all before then!).
  • Baked cookies (even those that are frosted!) do really well stored in the freezer. Plastic wrap each individual cookie and then plop all of the wrapped treats into freezer-safe plastic ziplock bag and freeze. Defrost before serving.
  • Migraine Warning: Chocolate.