I know this is my second post on sugar cookies recently, but these are vegan, whole wheat and so cute. I just had to share this recipe.
I substituted the sugar for agave to cut down on the blood sugar effect, and they came out beautifully and so tasty (phew!)
These were a hoot to make. I let my “almost” two year old join in on the fun. I think he was covered in more icing than the cookies, and looked just as sweet.
He apparently thought the icing would be fun to throw at the cat as well. So the cat got a very unceremonious and much protested bath before the day was done. Thankfully, Jordan was much more appreciative of his bath. He loves to “splish-splash”!
These are fun to make with the kids, and much healthier than most cookies too.
Photo Copyright & Recipe: HappyHerbivore.com
- • 1 prepared ener-g-egg. prepared
- • 5 tbsp vegan cream cheese
- • ¾ cup raw sugar
- • 1 tsp vanilla extract
- • ½ tsp almond extract
- • 1⅔ cups whole wheat pastry flour
- • 1 tsp baking powder
- • ¼ tsp salt
- Using an electric mixer on the highest speed, whip vegan cream cheese and sugar until creamy.
- Add prepared “egg” and vanilla and mix well.
- In another bowl, whisk flour, baking powder and salt together.
- Add flour mixture to wet mixture in 3 to 4 batches, mixing as you go until a dough forms. (The dough may seem crumbly at first, but that is okay). Using your hands, mold dough into a ball.
- Wrap the ball in plastic wrap and refrigerate for at least two hours.
- Preheat oven to 350 F.
- Grease cookie sheet or line with parchment paper and set aside.
- Lightly flour a flat surface and roll dough out to ¼ or ⅛” thickness.
- Cut shapes using floured cookie cutters.
- Toss cutouts back and forth between your hands to remove excess flour. Place cookies on cookie sheet and bake 5 to 9 minutes or until edges are slightly golden but be careful not to burn underneath.
- To make icing, combine confectioners sugar with a splash of non-dairy milk and food coloring until it forms a thin paste.