Vegan Sugar Cookies
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Why I Love This Recipe
Cookies for people who are vegan
Ingredients You'll Need
cashew-macadamia 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
2 teaspoons fresh lemon juice
½ teaspoon salt
cookies:
1½ cups all-purpose flour
1 cup almond flour
¼ cup plus 2 tablespoons cane sugar
1 tablespoon aluminum-free baking powder
scant 1 teaspoon sea salt
¼ cup + 2 tablespoons chilled coconut oil
½ cup cold almond milk
1½ tablespoons lemon zest**
Supernatural sprinkles, for decorating
Directions
1. Make the frosting: In a high-speed blender, combine the macadamia nuts, cashews, 2 tablespoons of almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt. Blend until smooth, adding up to 2 tablespoons more almond milk, if necessary, to blend. Use the blender baton to help blend. Chill the frosting while you bake the cookies so that it firms up. (Frosting can be made ahead and stored in the fridge for up to 6 days.)
2. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use a food processor to combine the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the coconut oil and pulse until combined. Add the almond milk and lemon zest, and pulse until combined.
3. Scoop the dough out of the food processor and knead gently to form a ball. Divide the dough into 12 equal pieces and roll each into a smooth ball. Place the balls onto the baking sheet and gently press each down to form small disks.
4. Bake for 12 to 15 minutes or until very slightly browned. Remove from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Let the cookies cool completely before frosting.
Notes:
*If using a high-speed blender, such as a Vitamix, the nuts do not need to be soaked. If using a weaker blender, soak the nuts in water for at least 2 hours. Drain and rinse before using.
**For a stronger lemon flavor, try adding ½ teaspoon lemon oil, it's in the baking aisle near the vanilla extract.
the icing is very messy, these are best eaten just after they’re iced. To make ahead and/or transport them, freeze the iced cookies (place them on a plate in the freezer until icing is set, then transfer to freezer baggies) and let thaw at room temp for 20 minutes. The un-iced cookies also freeze well.
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