I know what you’re thinking – frosting on a chocolate chip cookie? Yeah, that’s right. And you’re going to love it. Because what goes better with sugar than more sugar? Nothing, I mean, besides more chocolate.
I used the Glutino Chocolate Chip Cookie mix, but instead of honey, I used maple syrup. I also used Neat Egg as an egg replacer for the one egg, and Earth Balance soy-free butter. I love the way these turned out, crunchy yet not hard, more like tender on the inside. A dozen of these could last a few minutes in this house. It’s an easy mix to make, and easy to freeze pre-made cookie dough for the future too.
To make the frosting, there are plenty of variations. The ones on Glutino.com recipe sections generally call for cream cheese, which I don’t typically have on hand. I tend to put peanut butter on my bagels and don’t have use for cream cheese. I used the vanilla buttercream recipe from Betty Crocker using Earth Balance and hemp milk. I then added only a few drops of food coloring to create the fun spring-y pink color you see on the cookies.
I use Color Garden natural food coloring. This is the pink from their Spring/Summer collection of colors. It is 100% plant based coloring. I do think that it adds a flavor to the frosting, unlike using artificial coloring, but I’m sure it’s a lot better for you if you’re eating copious amounts of frosting like I want to!
While at the local cake decorating store (I know, I have one right around the corner from me – how lucky!), I found these cute Peeps sugar decorations. Although they don’t contain gluten, they are made in a facility with wheat, but they were pretty cute to put on the cookies for my friends and for Non-GFBF.
**DISCLOSURE: I am a sponsored blogger for Glutino. While I do not get compensated for these posts, I do receive free product from the brand. I basically get paid in cookies, folks.**