The holidays just wouldn't be the same without sugar cookies and this Vegan Sugar Cookie Recipe is a great pick for even the fussiest cookie connoisseurs. Bonus? This vegan recipe features added plant protein. Now that's a great gift!
ft!Serves: 12-14
Ingredients
Cookie Batter:
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2 cups gluten free baking flour
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¾ tsp baking soda
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¼ tsp sea salt
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½ cup Garden of Life Coconut Oil - melted
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1 cup cane sugar
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½ tsp vanilla extract
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¼ cup unsweetened almond milk
Frosting:
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1¼ cups powdered sugar
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2 Tbsp unsweetened almond milk
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1 Tbsp Garden of Life Coconut Oil - melted
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½ tsp peppermint oil
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¼ tsp vanilla extract
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2-3 drops of natural red food coloring - optional
Preparation
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Preheat oven to 350 degrees.
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Whisk together the dry ingredients (first 4 ingredients) and set aside.
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Using an electric mixer or food processor, mix together the next 3 ingredients then slowly mix in the dry ingredients into the wet ingredients until the batter is crumbly.
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Place batter in a bowl, pour in almond milk (1/4 cup) and work batter together with your hands until it forms a malleable ball. Add more almond milk if you need to, you want the batter to be smooth not crumbly at this point.
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Place batter in refrigerator for about 10 minutes.
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While batter is in refrigerator you can make the frosting by whisking together all the frosting ingredients until it is smooth.
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Remove batter from refrigerator and flour (using gluten free flour) the counter.
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Use a rolling pin to roll out the dough until it's about ¼ inch thick and then use cookie cutters to cut out 12-14 cookies.
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Place cookies on a parchment-lined cookie sheet and bake for 12-14 minutes.
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Let cookies fully cool before frosting them.
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You can add fun sprinkles, chocolate shavings, fresh mint or even toasted almonds on top of the frosted cookies too!
