[AllergyPossible.com] Amazing Vegan Sugar Cookies! [RECIPE]

My girls (and I) are always looking for a reason to bake these soft, sweet and yummy cookies! “What and when is the next holiday?”…”Is anyone’s birthday coming up?”…”Happy National [anything] day!” Any excuse is worthy of pulling together a batch of these cookies!

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Amazing Vegan Sugar Cookies!TM [RECIPE]


***As an Amazon Associate I earn from qualifying purchases.


Dry Ingredients:

  • 1 C Brown Rice Flour (I use this brand (paid link) but remember to ***always read the ingredients label!
  • 1/2 C Whole Grain Oat Flour (I use this brand (paid link) but remember to ***always read the ingredients label!
  • 1/4 C Potato Starch (I use this brand (paid link) but remember to ***always read the ingredients label!
  • 1/4 Cassava Flour
  • 1 tsp. Xanthan gum (I use this brand (paid link) but remember to ***always read the ingredients label!)
  • 1 tsp Baking Powder

Wet Ingredients:

  • 1 C Sugar
  • 1/4 tsp. Salt
  • 3 Tbs Aquafaba (Liquid from a can of garbanzo beans).
  • 8 Tbs Avocado Butter (room temperature) I use Country Crock Plant Based Avocado Butter. But remember to ***always read the ingredients label! Substitute with whichever butter is safe for your family.
  • 1 tsp. Vanilla Extract (I use this brand (paid link) but remember to ***always read the ingredients label!)
  • (Optional) Allergy Friendly Sprinkles (I use this brand (paid link) but remember to ***always read the ingredients label!

Directions:

Preheat oven to 325° After Cookie Dough Has Been Chilled.

This recipe can yield anywhere from 24-48 cookies, depending on how large you make your cookies.

  • Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
  • In a separate large bowl, mix butter, sugar, salt with an electric hand mixer for a few minutes until light and fluffy. (Usually 4 minutes).
  • Add in the aquafaba and vanilla and continue mixing for another 1-2 minutes.
  • Gradually mix the dry ingredients into the bowl of wet ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients (without overmixing), it should now resemble cookie dough.
  • Next, cover the bowl of dough with plastic wrap (or a plate), and refrigerate for 60 minutes minimum.
Rolling out the cookie dough. Kids love helping with this part!
  • After chilling the dough for a minimum of 60 minutes, if the dough is firm then it’s ready to be rolled out onto a lightly (brown rice), floured surface. (I usually secure a large piece of parchment paper down to the table and lightly flour it and use it as my dough rolling and cookie cutting station). The dough should be rolled out to 1/4″ thick so that the cookies won’t burn or crumble.
  • I use cookie cutters to match the theme of a current holiday.
  • Bake in the oven on parchment paper lined cookie sheets for 8-12 minutes. (Oven temperatures and baking times vary greatly.) The cookies should turn to a slightly golden shade, but they shouldn’t be too dark, or else they’ll be too hard. I always slice one test cookie to see if the center is cooked all the way through. Plus, it makes for the perfect excuse to taste test it! 😉
  • The cookies can either be eaten as is once they’ve cooled, or you can frost the cookies with my Cookie Icing Recipe.

This link [below] will take you to my Cookie Icing Recipe:

Enjoy!

-Monique


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Published by Monique Faella

Monique Faella: Wife, mother of two, artist, blogger, designer! Residing in Southern New England. I have a B.F.A. degree in Graphic Design. I have been drawing and painting since I could hold a crayon. I’m pretty much a self-taught painter since the only painting class I ever took was a brief, watercolor class, (hosted at my local library.) Making art is a craving that I need to satisfy.

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