The subtle caramel taste of coconut sugar will make you flip too. These vegan cookies are softer than a traditional sugar cookie. If crunch is what you’re after, use vegan cane instead of coconut sugar.
One of the really great things about this dough – it tastes great. Another thing, no gluten means no worries about overworking the dough. Gather scraps of dough into a ball and re-roll to make more cookies.
I don’t bake with psyllium on a regular basis (sorry pun haters), but it’s an excellent binder for gluten free baked goods. If you’re without psyllium powder, guar gum is swell.
Easy recipe for vegan roll and cut sugar cookies. Deliciously soft made with coconut sugar, but use whatever is handy.
- 1.5 cups gluten free flour
- 1.5 teaspoons psyllium husk powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup organic shortening
- 1/2 cup coconut sugar
- 1/4 cup coconut milk
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a medium bowl, combine: gf flour, psyllium powder, cream of tartar, baking soda, and salt.Cut in shortening.
In a separate cup, combine: sugar, milk, and vanilla. Add to flour mixture and blend thoroughly. Add a teaspoon or two of water if dough is too dry.
Gather dough into a ball and refrigerate for a few minutes until slightly chilled.
Roll dough out between layers of parchment paper. Peel top layer of parchment off and cut into shapes. Depending on how warm the dough is, you may want to chill the dough again. Then use a spatula to transfer cookies to a parchment lined cookie sheet.
Brush unbaked cookies with water before sprinkling with vegan cane or coconut sugar. Bake time will vary, depending on size and thickness of dough. Small 2-inch stars bake for 9-10 minutes.
Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Enhance the color and flavor of baked goods by adding a few tablespoons of mesquite flour to your favorite flour blend.
If a test cookie spreads too much, chill the cut-out cookies before baking.
Mix the dough and roll out before freezing to cut and bake whenever you like.
Freeze extra cookies or recycle them into cake balls or crumb crust.
Twinkle twinkle little star, like a cookie in a jar . . .