Gluten & Dairy Free Press Cookies

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When it comes to recipe ideas, my mom is always a good inspiration! She challenges me to recreate different bakes, encourages me with an endless stream of emojis and always bakes her heart out for us during the holidays, even though her least favorite activity is cooking & baking.

She sent me a recipe for Swedish cookies, that I took and quickly turned it into something totally different…not that it’s a bad cookie, I just don’t think this is what she was expecting. This little press cookie has all the flavor of peanut buttery sugar cookie, with a kick of molasses and a topping that balances the whole thing out!

In my recipe, I used dark chocolate because I like things to be more bitter than sweet, but you are welcome to use any of your favorite chocolate, so long as it melts! This recipe would be great with vegan white chocolate or even a nut butter & jam filling.

There’s more than just a great taste with this cookie! It’s the texture, the customizability and how simple it is to recreate!

So give it a try for this year’s cookie swap, and let me know how you like it in the comments below!

Ingredients

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  • 1 cup nut butter ( I used sunflower butter)

  • 1/2 cup coconut sugar

  • 2 tbsp molasses

  • 1 tsp vanilla

  • 1 cup 1 to 1 gluten-free flour (I used Bob’s Red Mill)

  • 2 tbsp almond milk

  • 1 tbsp coconut oil

  • 1 egg

Melted Chocolate

  • 1/2 cup dairy-free chocolate chips

  • 2 tbsp coconut cream

Toppings

  • Dried Cherries

  • walnuts

Instructions

Pre-heat the oven to 350 F and line a baking sheet with parchment paper.

Mix together the wet ingredients and then cream in the coconut sugar.

Add in the flour in two portions mixing together by hand or with a spatula.

Place 1 inch balls onto the baking sheet and press with your thumb.

Bake for 10-12 minutes, once cooked, remove and let cool.

While your cookies are cooling melt the chocolate chips and coconut milk over a double boiler, making sure not to burn the chocolate.

Once the cookies have cooled, fill the cookie with about 1 tsp of chocolate and top with dried cherries & walnuts, or whatever you prefer.

Serve & enjoy!