2 tablespoons palm shortening or softened coconut oil
2-3 tablespoons unsweetened almond milk or coconut milk
1/2 teaspoon pure vanilla extract
dairy free mini chocolate chips {for eyes}
INSTRUCTIONS
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium bowl, sift together flour blend, cocoa powder, baking powder and salt. Set aside.
In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes.
Split the dough into two flat discs and wrap each one in plastic wrap. Let dough rest in refridgerator for 30 minutes.
On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick. You don't want it too thin.
Bake cookies for 9-11 minutes, centers still soft. Remove cookies from oven and place on cooling rack to cool completely.
Once cooled, make simple glaze for cookies. Whisk together powdered sugar, shortening, almond milk and vanilla until smooth.
Scoop glaze into piping bag with small round tip {for skeletons} or flat tip {for mummies} or ziplock bag, just cutting the tip. Pipe glaze onto cookies.
Let cookies set 1-2 hours, for glaze to harden. Store cookies in airtight container.
NOTES
*Refined coconut oil has less of a coconut flavor. Unrefined coconut oil will work great in this recipe too.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/10/gluten-free-vegan-halloween-chocolate-sugar-cookies.html