Gluten Free + Allergy Friendly Koala Cookies
For the Cookie:
1/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons powdered sugar
8 tablespoons coconut oil or vegetable shortening, soft, not melted
2 eggs or 2 egg replacers, lightly beaten
1 teaspoon gluten-free vanilla extract
For the frosting:
We have an allergy-friendly vanilla cake frosting recipe - click here!
For the eyes:
You can use edible decorations like these or make your own with raisins and a dot of dairy-free chocolate.
For a nose, use a black jelly bean or pipe a bit of colored frosting.
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla then mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Using round cookie cutters, cut medium circles for the face, and smaller circles for the ears. You'll want to cut twice as many ears as faces, just a reminder we have two!
Bake at 350°F for 6 - 8 minutes, or until they start to brown. Cool completely.
Cover the cookie center in frosting, leaving a rim of cookie on the edge. Place 2 smaller circles underneath the large cookie, parallel but not touching. Lay the large circle cookie on top, covering about 1/3 of the smaller circles. You will need to judge placement based on the size of your cookies. Add the eyes and nose. Let the icing set for about 15 minutes.
Congrats - you've made a koala cookie!