I was inspired to make these fun little cookies last Christmas to help fill a few bare spots on a goodie tray. But don’t fret, you don’t have to wait for the holiday season to make them. I just served them for dessert and it’s not even close to Christmas!
Kids and adults alike will love this recipe. If you have a soft spot for both chocolate and cookies, it’s a no-brainer for you to bake up a batch. I will warn you though, there is something difficult about this recipe…
The 1 hour you have to patiently wait for the dough to cool enough to form into balls and then roll in sugar. But I believe in you! You can do this.
Ugggghhhh, I get it though. Waiting IS torture when it comes to delicious cookies!
As a recipe blogger, it seems I rarely follow directions to a “T”. 😉 Subsequently, these little beauties were born. I was inspired by Ali’s recipe at Gimme Some Oven because let’s face it, she is awesome! Her recipes, her photos, everything.
I used gluten-free flour, coconut sugar, and coconut oil. I wish I could say there is no refined-sugar in this recipe, but the look of “powdered” coconut sugar does not produce the pretty results that regular powdered sugar does.
However, by all means make powdered sugar from your coconut sugar by processing it in a food processor or Magic Bullet.
I chose to make these cookies into bite-sized portions, hence the name frost “bites”. Yes, I am proud of myself for this creative title. 😉 They are still cookies, soft and sweet, but tiny versions. Gosh, they are just so cute.
Wheat flour works well in this recipe if you have no need to make them gluten-free. You can also use regular sugar, but I prefer to use coconut sugar as it is a little healthier because it is less refined and is lower glycemic than table sugar.
Okay, enough of me blabbing. Let’s get you that recipe! Toodles and happy baking!