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. 🙂