Vegan Sugar Cookies
Ingredients
Cashew Icing
-
½
cup
raw macadamia nuts
-
½
cup
raw cashews
-
2 to 4
tablespoons
almond milk
-
¼
cup
maple syrup
-
2
tablespoons
coconut oil
-
1
teaspoon
vanilla extract
-
2
teaspoons
fresh lemon juice
-
½
teaspoon
salt
Cookies
-
1½
cups
all-purpose flour
-
1
cup
almond flour
-
¼
cup
cane sugar
-
2
tablespoons
cane sugar
-
1
tablespoon
baking powder
-
scant 1
teaspoon
sea salt
-
¼
cup
chilled coconut oil
-
2
tablespoons
chilled coconut oil
-
½
cup
cold almond milk
-
1½
tablespoons
lemon zest
-
to taste
none
Supernatural sprinkles
Instructions
- Make the frosting by blending the macadamia nuts, cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt until smooth.
- Chill the frosting while preparing the cookies.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, combine all-purpose flour, almond flour, sugar, baking powder, and salt.
- Add chilled coconut oil and pulse until combined.
- Add cold almond milk and lemon zest, then pulse until combined.
- Knead the dough gently to form a ball, divide into 12 pieces, and roll each into a ball.
- Place the balls on the baking sheet and press down slightly to form disks.
- Bake for 12 to 15 minutes until slightly browned.
- Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost the cookies once cooled.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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