Vegan “sugar” cookies
It’s the season of unhealthy food, stuffing ourselves with sugar, fat and… that doesn’t sound so festive, right?
I managed to make cookies that are reduced in sugar and completely vegan but don’t miss a bit of taste. Here is this year’s version of sugar cookies:
Ingredients for the dough:
600 g whole grain spelt flour
400 g vegan butter (or substitute parts by coconut oil)
100 g palm sugar (coconut flower sugar)
5 tbsp maple syrup
100 g brown sugar
1 tsp vanilla bean
1 tbsp chia seeds (mortared) (this is my substitute for eggs!)
1 tsp cinnamon
5 tbsp rice milk (or any other plant milk, this one is quite neutral in taste, but milks could add some interesting flavor to the dough, though!)
beet juice or powdered beet
Mixer or kitchen machine
Put all ingredients at room temperature needed for the dough in a bowl and knead it either with a mixer or kitchen machine or your hands until smooth.
Divide into two parts, roll each one up in plastic wrapper and set both dough balls in the fridge for at least 30 minutes.
Preheat oven to 175 degrees Celsius.
Meanwhile prepare baking sheets, roll out dough until it is about 3-4mm, make funny forms using your desired cookie cutters and place them on your baking sheets. Each batch should bake for about 10-12 minutes maximum.
Take the cookies out of the oven and let them cool down. In the meantime prepare the frosting by mixing the ingredients for the frosting until you have the color and consistency you wish for. Decorate cooled down cookies, let dry and enjoy!
The frosting adds a nice sweet and sour twist to the cookies