It’s still the holiday season as far as I’m concerned and we can’t get through the holidays without sugar cookies! I found a simple vegan recipe from the Minimalist Baker and decided to give it a go. Here’s the recipe:
- 1/2 cup (1 stick or 112 g) softened vegan butter* (or dairy butter if not vegan)
- 2/3 cup (133 g) organic cane sugar*
- 1 tsp pure vanilla extract
- 3 Tbsp (45 ml) chickpea brine (aquafaba – the liquid left behind in a can of cooked chickpeas), or sub 1/4 cup (50 g) pumpkin purée*
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1 2/3 cups (266 g) gluten free flour blend*
- 2/3 cup (75 g) almond flour* (not almond meal – the texture and flavor is different)
- 1/3 cup (56 g) cornstarch or arrowroot
- 1 Tbsp unsweetened almond milk
I used Earth Balance that I still had from Canada, instead of cane sugar I used Xylitol which I bought forever ago and never used, Bob’s Red Mill gluten free flour blend, and opted for aquafaba.
The actual dough came together fine but it had the strangest flavour – really artificial and strong. I’m not sure if it was the xylitol or my blend but it seemed to go away after baking so not a huge deal. I was super surprised though how well it rolled out and cut. It even held up in my unicorn cookie cutter! Although it was a little difficult so I only made two and opted for a mix of unicorns and moons. 🙂
The cookies themselves are not sweet at all and a bit bland (again likely the xylitol!) so I decided to make some aquafaba royal icing which was painfully easy. I used 2 tablespoons of aquafaba, whipped it, added one cup of powdered sugar and a few drops of vanilla.
I know unicorns and moons are not the most holiday themed but a cookie is a cookie! The best ones turned out to be the ones that are thicker as the cookie was softer. Thinner ones tread the line between soft and crunchy a little too much and by that I mean the texture almost seemed like crispy cookies that have gone stale. If I make these again I will definitely roll them thicker. 🙂