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Vegan Sugar Cookies

Vegan Sugar Cookies
Chef:Brandi Doming

ABOUT THE CHEF

Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious vegan, gluten-free and oil-free recipes that use nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

These vegan sugar cookies are a gluten-, oil- and dairy-free variation of the classic dessert snack that use coconut sugar, almond flour, vanilla extract and raw cashew butter to get their delicious flavor and perfect texture. Enjoy!

INGREDIENTS

  • 4½ tablespoons coconut sugar, powdered, finely ground
  • 1 cup + 2 tablespoons blanched almond flour
  • 7 tablespoons potato starch, not potato flour
  • ¼ cup + 2 tablespoons white rice flour
  • ½ teaspoon aluminum-free baking powder
  • scant ½ teaspoon fine sea salt
  • ½ cup pure maple syrup
  • ¼ cup + 2 tablespoons raw cashew butter
  • 2½ teaspoons vanilla extract
DIRECTIONS
  1. Preheat oven to 350 degrees and line 2 metal cookie sheets with parchment paper.
  2. Prepare the coconut sugar by grinding it to a fine powder using a food blender or coffee grinder, if necessary; add to a large bowl.
  3. Carefully measure and add the almond flour, potato starch, rice flour, baking powder and salt to the bowl of sugar, whisking very well until everything is thoroughly combined.
  4. In a separate medium bowl, add the syrup, cashew butter and vanilla, making sure the cashew butter is soft and smooth; whisk until it’s a completely smooth liquid.
  5. Pour over the dry ingredients slowly while stirring together the batter with a spoon for several minutes, making sure all the flour is incorporated and it becomes really thick and stiff.
  6. Using a tablespoon, scoop out a heaping tablespoon of dough and roll into 18 balls and place on the 2 pans (note that the dough is very sticky, so it might help to dampen your hands or lightly dust them with rice flour).
  7. With damp fingers, press each ball down to approximately ¼ inch thickness.
  8. Bake for about 8-10 minutes, depending on thickness of the pan (note that the tops should have poofed up and the edges have a slight crackled effect).
  9. Let them cool on the pan for 10 minutes, then using a thin spatula, remove them to cool completely on a wire rack.
  10. Enjoy!

NOTES

Makes approx. 18 cookies. Store in airtight container in the refrigerator.
Vegan, gluten-free, oil-free, butter-free, egg-free
Nutrition per cookie: Calories: 129.7 Fat: 6.1 g Carbohydrates: 16.8 g Sugar: 9.2 g Sodium: 77 mg Fiber: .75 g Protein: 2.75 g


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Vegan Sugar Cookies

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