Made with allergy-friendly ingredients, and modeled after WALL-E, these coconut-flavored treats are just the energy booster for a hard day of play.
Allergy Friendly: WALL-E Cookies
- 1 cup gluten-free, nut-free flour, plus more for rolling the dough
- 1/4 cup raw sugar
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- Dash of cinnamon
- 1/3 cup coconut butter, softened*
- 6 tablespoons coconut milk* (4 for the cookies and 2 for the glaze)
- 1/2 teaspoon vanilla extract
- 1/4 cup cold water
- 1 cup gluten-free confectioners’ sugar
- Blue food coloring
- 24 regular-size gluten-free, dairy-free chocolate chips, plus 1/4 cup to melt for assembling the cookies
- 2 – 2 1/2 teaspoons gluten-free, dairy-free mini chocolate chips
- Template for WALL-E Cookies
- 1-inch round fondant cutter or pastry bag tip with a 1-inch base
- Small oval fondant cutter (about 1/2 inch wide and 3/4 inch long)
- 2 baking sheets lined with parchment paper
- Electric mixer
- Wax paper
- Rolling Pin
- Kitchen knife
- Wire cooling rack
Be sure to use coconut butter (which is spreadable when soft) and not coconut oil.
Heat the oven to 350 degrees, and line a large cookie sheet with parchment paper. Print out the template and cut out the pieces.
Whisk together the gluten-free flour, sugar, xanthan gum, salt, and cinnamon in a small mixing bowl.
In a larger mixing bowl, combine the softened coconut butter (if needed, microwave it briefly to bring it to a spreadable consistency), 4 tablespoons of the coconut milk, and the vanilla extract. Beat the mixture briefly with an electric mixer.
Beat the flour mixture into the coconut butter mixture in two portions (it will be crumbly). Then beat in the cold water just until all the flour is moistened. Gather the dough into a ball (if it’s still not sticky enough, add a bit more water.)
Set the dough atop a flour-dusted sheet of wax paper, and press it into a flat disk. Dust the top of the disk with more flour, and then cover it with another sheet of wax paper. Roll out the dough to a thickness of 3/8 to 1/4 inch.
Use the template pieces and a kitchen knife to cut out twelve pairs of cookie dough eyes, rerolling the dough scraps as needed. Use the round cutter or pastry tip to cut out twelve pairs of irises, and the oval cutter to cut out twelve ovals that will serve as a base for connecting the eyes later. Bake the larger eye pieces on one cookie sheet and the irises and ovals on another until the bottoms start to turn light brown, about 10 – 12 minutes for the larger pieces and 6 – 8 minutes for the smaller ones. Let the cookies cool completely on the sheets.
Meanwhile, make the glaze by stirring together the confectioners’ sugar and the remaining 2 tablespoons of coconut milk in a small bowl until smooth. It should be spreadable but not runny. Transfer about one quarter of the glaze to another bowl and stir in a few drops of the blue food coloring. If needed, stir in another pinch of sugar to bring the tinted glaze back to the desired consistency.
Frost the cooled cookie irises one at a time with the blue glaze and gently press a regular size chocolate chip “pupil” (tip down) into the center. Allow the glaze to set up for a few minutes.
Working with one eye piece at a time, frost the surface with white glaze and carefully set one of the irises atop it, referring to the template as a guide for placement. Next, gently press three mini chocolate chip “rivets” (tips down) into the glaze around the perimeter of the eye. For the finishing touch, add a “glint” to the chocolate pupil by using the tip of a toothpick to put a tiny dot of white glaze near one edge. Again, allow the glaze on the assembled eyes to set up for a few minutes.
To assemble the cookies, melt the ¼ cup of chocolate chips in the microwave according to the package directions. Spread melted chocolate on one of the cookie ovals and then set a pair of eyes on top of it, tilting them to mimic the angle of Wall-E’s. Repeat with the other cookie pieces, and leave them undisturbed until the chocolate re-solidifies (about 10 minutes).