Chocolate-Frosted Cookies Recipe

Name: Chocolate-Frosted Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.15 ounces sweet white sorghum flour (about 3/4 cup); 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces cornstarch (about 1/2 cup); 1 teaspoon xanthan gum; 3/4 cup sugar; 10 tablespoons butter, softened; 1 1/2 teaspoons vanilla extract; 2 large eggs; 1 large egg white; 1/2 cup bittersweet chocolate chips

Servings: persons

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. In a medium bowl, sift together flours, cornstarch, and xanthan gum.
3
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla, eggs, and egg white, beating until blended. Add flour mixture, beating at low speed until blended.
4
Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 375u00b0 for 13 to 15 minutes or until cookies are lightly browned on edges. Cool completely on pans.
5
Place chocolate chips in microwave-safe bowl; microwave at HIGH 1 minute. Remove and stir. If needed, microwave 15 seconds and stir; repeat until chocolate is melted and smooth. Spoon melted chocolate on top of each cookie; place on parchment paper until set.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3.15 ounces sweet white sorghum flour (about 3/4 cup), 2.6 ounces white rice flour (about 1/2 cup), 2.3 ounces cornstarch (about 1/2 cup), 1 teaspoon xanthan gum, and more.

Yes, Chocolate-Frosted Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Frosted Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions