Prep 30 min | Cook 10 min | Serves 24

Ingredients

• 1/2 cup gluten-free, nut-free flour, plus more for rolling out the dough
• 1/2 cup coconut flour
• 1/4 cup granulated sugar
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 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
• 3–4 tablespoons gluten-free, dairy-free chocolate chips Parchment paper
• Sifter Electric mixer
• 2 1/4-inch oval cookie or fondant cutter
• Wax paper
• Wooden kitchen skewer
• Wooden toothpick
  

Directions

1. Heat the oven to 350 degrees. Line a large cookie sheet with parchment paper.

2. Sift together 1/2 cup gluten-free flour with the coconut flour, granulated sugar, xanthan gum, and salt into a mixing bowl.

3. In a second mixing bowl, combine softened coconut butter, 2 tablespoons of the coconut milk, and the vanilla extract. Stir until evenly blended.

4. Use an electric mixer to beat half of the flour mixture into the coconut butter mixture (it will be crumbly). Then beat in 2 more tablespoons of the coconut milk.

5. Beat in the remaining flour mixture. 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.)

6. 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.

7. Use the fondant cutter to cut out as many cookie dough ovals as you can, transferring them to the parchment-paper lined cookie sheet. Re-roll the dough scraps, and repeat. Bake the cookies in the heated oven until the bottoms start to turn light brown, about 10 minutes. Let the cookies cool completely on the sheet.

8. Meanwhile, make the glaze by combining the confectioners’ sugar and the remaining 2 tablespoons of coconut milk in a small bowl, and stir until smooth.

9. Frost the cookie tops with the glaze. Set the cookies aside until the surface of the glaze sets, about 10 minutes.

10. Working with one cookie at a time, use the flat end of a kitchen skewer to lightly tamp small 1/4-inch ovals in the glaze for Baymax’s eyes. They should be centered vertically on the cookie and positioned 1/2 inch in from the sides, with the bottoms skewing very slightly outward. Use the tip of the skewer to lightly etch a horizontal line connecting the two eye ovals.

11. Heat the chocolate chips in a microwave-safe bowl for 15 second intervals, stirring in between, until the chocolate melts and is smooth. Using the tip of a wooden toothpick, fill the eye ovals and connecting lines with melted chocolate. (Tip: Have a second toothpick handy for pushing the chocolate off the first one, if needed.) Allow the chocolate to set for a few minutes before serving the cookies.