VEGAN GLUTEN-FREE WHITE SUGAR COOKIES
- 1 cup almond flour
- 1-1⅓ cup coconut flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cup organic powdered sugar
- ⅓ cup room temperature coconut oil, soft but not runny
- ⅓ cup unsweetened room temperature vegan milk of your choice
- 2 teaspoons high quality and pure vanilla extract
Preheat oven to 180°C.
Line a large baking sheet with parchment paper.
Sift and blend together the flour, baking powder, and salt.
In a large bowl, beat together powdered sugar, coconut oil, coconut milk, and vanilla until creamy.
You can use a stand mixer or as I did a hand mixer as I did not make a huge batch and my stand mixer is industrial size so would have been a waste.
Once creamy, add the flour mixture and continue to blend until combined.
Should you use a stand mixer, I would guess it to be approximately for say 2 minutes but as I only used the hand mixer, I did it for roughly 3-4 minutes.
Should the dough be on the dry end of the spectrum, feel free to add an additional teaspoon of milk to obtain a nice softish dough.
Now use your hands, and scoop the dough out and form it into a disk and wrap it in cling wrap and let it rest in the refrigerator to set for a while.
I left it for ±20 minutes while I sorted out and prepared the countertop in order to roll it out.
Instead of using extra flour, I used a silicone mat and covered it with parchment paper. Use double the size of the silicon mat, without cutting it.
Depending on the size of your silicone mat, either place the entire ball of dough in the center and fold the other portion parchment paper over it, to cover the top and then use your rolling pin and roll it until the dough is about a ¼ inch thick.
Use a patterned circle cookie cutter (I used my scone cutter) and cut all the circles and place it on the baking tray
Bake for ±8 minutes but be careful, as it will not turn a golden color, so keep an eye out as you do not want to overbake the cookies.
Let them rest on the baking tray to slightly cool down for 5 minutes or so and then transfer the cookies to a cooling rack to cool completely.
Photo and recipe: Esme Slabs
