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Chocolate Sugar Cookies

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


All the sweet simplicity of a sugar cookie but CHOCOLATE. And complimented with berry pink frosting on top. Easy to make, fun to decorate, delicious to devour!




  • 1/4 cup (70g) unsweetened applesauce
  • 1/3 cup (120g) maple syrup
  • 1 tsp vanilla extract
  • Optional: 1/2 tsp coffee extract
  • 1 tsp baking powder
  • 1/2 cup (40g) cacao powder
  • 2 1/2 cups (280g) almond flour
  • Pinch of salt

Berry Frosting

  • 3/4 cup (180g) coconut butter
  • Optional: 2 tbsp maple syrup ((at room temperature))
  • 1/41/2 cup non-dairy milk ((at room temperature))
  • 12 tbsp freeze dried strawberries (ground)


  1. Preheat the oven to 350F.
  2. For the cookies, combine the applesauce, maple syrup, and extract(s) in a bowl. Mix.
  3. Add the rest of the ingredients. Mix to form a ball of dough. If it is super sticky you can add 1/4 cup extra flour or chill for 1-2 hours for easier rolling.
  4. Dust a piece of wax paper with flour and roll out the dough on the wax paper to about 1/4 inch thickness.
  5. Cut into hearts (or any shape you like) and use a spatula to carefully transfer to a baking pan lined with parchment paper.
  6. Collect and re-roll the dough scraps. You should be able to get about 2 dozen cookies depending on the size of your cookie cutter.
  7. Bake for 12 minutes at 350F. Remove from the oven and cool completely before frosting.
  8. For the frosting, melt your coconut butter (5-10 seconds in the microwave).
  9. Combine the coconut butter and maple syrup in a blender. Blend. It will seize up, add the nondairy milk slowly until it becomes creamy again.
  10. Add the berry powder to desired color/flavor.
  11. Frost your cooled cookies and refrigerate until the frosting is set.
  12. Enjoy!

Keywords: baking, chocolate, cookies, vegan, gluten-free, paleo