Vegan Sugar Cookies

Dessert, Vegan

I baked these wonderfully delicious Vegan Sugar Cookies this weekend.  They were tasty and crunchy, and they had a delicious vanilla icing.  These cookies were also quick and easy to make. My kitchen smelled like an old fashioned bakery.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.

If you’d like to see some great kitchen essentials, like a really handy cookie scoop, check out the ones I use at

Vegan Sugar Cookies

1 1/2 Cup of cassava flour, @bobsredmill
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of baking soda
2/3 Cup of non-hydrogenated shortening
1/2 Cup of sugar free maple syrup
1 Tablespoon of vanilla extract
Vanilla Icing
1/2 Cup of full fat coconut milk
1/2 Cup of non-hydrogenated palm shortening
1 Tablespoon of vanilla powder
1/4 Cup of sugar free maple syrup
1/4 Cup of Cassava flour, @bobdredmill

-Preheat the oven to 350F degrees.
-Mix the shortening, sugar free maple syrup and vanilla in a standard mixer or food processor.
-In a another bowl, whisk together the dry ingredients. Add the dry to the wet and mix well. Add the dough to a large baking sheet of parchment paper. Push the dough down into a round circle with your hands then sprinkle dough with flour. Add another piece of of parchment paper on top of it.
-Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes until used.
-Put the baking sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom. Then remove from the oven to cool on a wire rack before frosting.
-To make the frosting, purée the coconut milk, sugar free maple syrup, vanilla and shortening in a food processor. Add in the cassava flour 1 tablespoon at a time then allow the mixture to purée for a about 5 minutes until smooth. Frost cookies with icing and enjoy!


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