I was flipping through my photo editing software this week and saw some photos I took of Texas Sheetcake Cookies I made for our Super Bowl Dinner Party this past year. And I had every intention of posting the cookies right after but for some reason (reason = life) I never did. But, HOLY CRAP does the world need this recipe. I honestly can’t even stand how delicious these cookies are.
They came to be because while I love love love a good slice of texas sheet cake, because it makes so much I either (a) end up eating it all or (b) end up throwing half of it away. Neither choice is a good idea for this gal. These cookies solved my problem! Mr. Drizzle Kitchen and I can happily nosh away at a handful and then I can package some up and deliver to friends to save our waistlines and our garbage can 🙂
And since getting my little pup my cravings for chocolate have skyrocketed! I suppose lack of sleep and being trapped inside my house for a week will do that? Regardless, I’m happy to give you this recipe today because it’s damn delicious.
happy food is the best food!
Texas Sheet Cake Cookies
Makes about 48-2 bite cookies
- ½ c. unsalted butter, softened*
- 1/3 c. granulated sugar
- 1 egg*
- 1 t. pure vanilla
- 1 t. baking powder
- ½ t. salt
- 1 1/3 c. gluten free flour blend (I used this blend for this recipe: ½ c. sorghum flour, ½ c. tapioca starch and 1/3 c. quinoa flour)
- 1 t. guar gum or 2 T. psyllium husk (unless your blend already contains xanthan, guar or psyllium)
- ½ c. semi sweet chocolate chips
- ½ c. unsalted butter*
- 2 T. cocoa powder
- 3 T. dairy free milk (I find that Ripple works best for this)
- 2 ½ c. powdered sugar, sifted
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- Whip together the softened butter and the granulated sugar until fluffy.
- Add the egg and vanilla and beat until just combined.
- In a small heat safe bowl melt the chocolate chips in 30 second intervals in the microwave until smooth.
- In a small bowl whisk together the baking powder, salt, gluten free flour blend and guar gum. Add the flour mixture into the bowl with the butter and mix until just blended.
- Pour the melted chocolate into the bowl and mix until blended.
- Scoop out onto the prepared sheets with a tablespoon.
- Bake for 6-8 minutes until they are just You don’t want these to overbake! Cool cookies.
- Prepare the frosting by melting the butter over low in a medium saucepan with the cocoa powder and the dairy free milk. Shake the sifted powdered sugar into the saucepan and whisk until you have a smooth mixture. Immediately pour over the cookies. Allow them to set about an hour and enjoy!
*To make dairy free: replace the butter with allergy free margarine for both cookies and frosting
*To make egg free: Make a flax egg by mixing together 1 T. ground flax meal with 3 T. hot water, let sit 5-10 minutes.