Drumstick Ice Cream Cone Cookies (Gluten-Free)
These Drumstick Ice Cream Cone Cookies are a delightful gluten-free treat that combines the nostalgic flavors of a classic ice cream cone with the comfort of a homemade cookie. Made with gluten-free sugar cones, coconut sugar, and dark chocolate chips, these cookies are perfect for summer gatherings or as a sweet snack.
Ingredients
- 1½ cups all-purpose gluten-free flour
- ½ cup coconut sugar
- 2 tablespoons blackstrap molasses
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup non-dairy butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- ¼ cup non-dairy milk of choice
- Gluten-free sugar cones crushed
- Crushed peanuts
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, and sea salt.
- Combine wet ingredients: In a separate bowl, beat the non-dairy butter, eggs, vanilla extract, and blackstrap molasses until smooth.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Add non-dairy milk: Pour in the non-dairy milk and mix until the dough comes together.
- Incorporate chocolate chips and sugar cones: Fold in the dark chocolate chips and crushed gluten-free sugar cones.
- Shape the dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Add peanuts: Gently press crushed peanuts onto the tops of each cookie dough ball.
- Bake: Bake for 8–10 minutes, or until the edges are golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the dough and fudge are chilled to solid before assembling and baking.
- Roll the dough balls after wrapping them around the fudge to ensure even baking.
- Maintain a 3-inch spacing between cookies on the baking sheet to allow for spreading.
- Do not overbake; remove cookies when the edges are just set, and the center is slightly underbaked.
- If you prefer a crunchier texture, add the crushed sugar cones just on top before baking and omit them from the dough.