VEGAN SUGAR COOKIES
VEGAN SUGAR COOKIES
Serves: 4
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 13 minutes
Ready In: 58 minutes
Accommodates: PHASE 1
You don't have to give up all of your beloved edible traditions when you switch over to a restrictive diet. This recipe is a perfect substitution for the beloved sugar cookies on Valentine's, Christmas, or virtually any time of the year. These are a tremendously delicious little cookie with a soft texture and a perfectly balanced level of sweet. Truly a perfectly healthy substitute for the classic cut-out cookie.
I put my ingredients into a powerful blender such as a Blendtec simply for ease and they still turn out great, but you of course can use a hand mixer to make the batter as well.
INGREDIENTS
Frosting
DIRECTIONS
Makes about 12 cookies
*If you don't want to cook your cashews, you can allow them to soak in the water overnight and skip boiling them.
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 13 minutes
Ready In: 58 minutes
Accommodates: PHASE 1
You don't have to give up all of your beloved edible traditions when you switch over to a restrictive diet. This recipe is a perfect substitution for the beloved sugar cookies on Valentine's, Christmas, or virtually any time of the year. These are a tremendously delicious little cookie with a soft texture and a perfectly balanced level of sweet. Truly a perfectly healthy substitute for the classic cut-out cookie.
I put my ingredients into a powerful blender such as a Blendtec simply for ease and they still turn out great, but you of course can use a hand mixer to make the batter as well.
INGREDIENTS
- 1/3 cup coconut oil, softened
- 1/3 cup coconut sugar
- 1/2 banana (approx. 1/4 cup)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond flour
- 1/4 cup coconut flour
Frosting
- 1/2 cup cashews
- 1 Tbsp honey
- 1 1/2 Tbsp almond milk
- 1/3 cup raspberries
- Natural food color (ex. beet powder, spirulina, turmeric, etc.)
DIRECTIONS
- Preheat your oven for 350 degrees. Line a baking sheet with parchment paper.
- In the order listed above, add the ingredients to a powerful blender, such as a Blendtec. You can also use a hand mixer if desired. Blend until the dough is wet and combined.
- Lay plastic wrap on the counter and spoon the batter onto the plastic wrap. Fold it up and place the dough in the refrigerator for at least 30 minutes to chill.
- Meanwhile, place the cashews in a small pot, cover with water, and boil for 10 minutes until softened. Drain the water and add the cashews and remaining frosting ingredients to a powerful blender. Puree until smooth and no seeds or cashew chunks remain. Chill in the refrigerator.
- Take the dough out of the refrigerator. Lay the plastic wrap flat on the counter. Flatten the dough slightly with your hand. Lay another sheet of plastic wrap on top of the dough so you now have plastic on top and on bottom. Roll out the dough until it is about 1/4 inch thick. Cut into shapes and carefully transfer your shapes to the lined baking sheet.
- Bake in the preheated oven for 13 minutes or until barely golden brown. Allow to cool completely before frosting. Sprinkle with crumbled freeze dried fruit or coconut shreds if desired.
Makes about 12 cookies
*If you don't want to cook your cashews, you can allow them to soak in the water overnight and skip boiling them.