Sunday, February 4, 2018

Gluten Free Chocolate Football Cookies

Pin It Gluten Free Chocolate Football Cookies

Gluten Free Chocolate 
Happy Superbowl Sunday! I am looking forward to the game tonight. Yesterday, I made Gluten Free Chocolate Football Cookies with Egg-Free Icing (link below). I used King Arthur Gluten Free All-Purpose Flour and Ghirardelli Unsweetened Cocoa Powder. Use any brand you like, but I list the gluten free and cocoa powder brands I use. This was my first time using Xanthum Gum and the dough came together really great thanks to the awesome recipe from the blog, Gluten Free on a Shoestring with Nicole Hunn (link below). The cookies are chewy, not too sweet, have the perfect amount of chocolate, and taste great. You do not even need a mixer for this recipe. It is so easy! See below.

Yield: 1 1/2 dozen cookies

Gluten Free Chocolate Football Cookies

1 1/2 cups King Arthur Gluten Free All-Purpose Flour

1/2 teaspoon Xanthan Gum (Do not add if your GF blend includes it)

1/4 cup Cornstarch

1/2 cup Ghirardelli Unsweetened Cocoa Powder

3/4 teaspoon Baking Powder

1/8 teaspoon Baking Soda

1/4 teaspoon Coarse Salt

1/2 cup Granulated Sugar

1/2 cup, 1 stick Unsalted Butter, melted and cooled

1 Large Egg, room temperature and beaten

1/2 teaspoon Pure Vanilla Extract

1/4 - 1/2 teaspoon Lukewarm Water

Gluten Free Chocolate Football Cookies

Heat oven to 350°F.

Line baking sheets with parchment paper.

Beat egg, set aside.

Melt the butter in microwave (30 seconds to 1 minute, in 15 second increments until done) and set aside to cool.

In a large bowl, add gluten free flour, xanthan gum, cornstarch, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk until incorporated.

King Arthur Gluten Free All-Purpose Flour
Create a well in the center, and add the butter, egg, vanilla, and 1/4 teaspoon lukewarm water, and with a spatula combine after each ingredient.

Add 1/4 teaspoon and knead together with your  hands.

If dough is not sticking together well, add another 1/4 teaspoon of water.

Place dough in between two sheets of parchment paper and roll with rolling pin until desired thickness is reached.

Ghirardelli Unsweetened Cocoa Powder

Use cutter/s and make shapes.

Repeat until you have  used all the dough.

Place 2 inches aparts on baking sheets and place in freezer for 15 minutes to set. Cookies hold their shape when you do this.

Bake for 11-12 minutes. My cookies baked in 12 minutes.

Wait 5 minutes before tranferring to wire reacks to cool completely.

Xanthum Gum

Egg-Free Icing

6 cups Powdered/Confectioners' Sugar, sifted

1/2 cup Whole Milk

1/4 cup Light Corn Syrup

2 teaspoons Clear Vanilla Extract

Flour mixture, created a well for the wet ingredients

In a large bowl, sift powdered sugar; set aside.

Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of milk and mix for 1-2 minutes until smooth.

Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need.

Add corn syrup, vanilla extract and mix for 10 seconds.

Note: The corn syrup gives the icing a lovely shine.


I only used white icing for this recipe and placed it in a plastic container with lid and then transferred to a squeeze bottle.

I outlined the sides of each football cookie first, sprinkled dessicated coconut (optional) over the wet icing, and then made the football stitch.

Use a paintbrush to remove excess coconut.

Let cookies dry for at least 6-8 hours, but if you have more time drying them overnight is best to prevent the icing from sticking together if you need to stack them.

For the Gluten Free Chocolate Cutout Sugar Cookie recipe, visit Gluten Free on a Shoestring with Nicole Hunn:

For the Egg-Free Icing recipe, visit The Slow Roasted Italian:


Sophia/Two Frys

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