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 Market, Wegmans 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 https://adriennesclassicdesserts.com/shop
Vegan Sugar Cookies
Ingredients:
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
Directions:
-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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