2 ½ Cups
7 ½ Cups
Thursday, December 02, 2010
Vegan/Gluten Free Cookies!
Gluten Free/ Vegan Sugar Cookies
3/4 c Earth Balance. (make sure it’s room temperature)
1 c Sugar
1/4 c Applesauce
1 flaxseed egg substitute. (mix 1 tbsp of finely ground flaxseeds with 3 tbsp of warm water)
1 t Vanilla extract
1 1/2 c White rice flour
1/2 c Coconut flour
1/2 c Potato starch
1/2 c Tapioca flour
2 1/2 t Xanthan gum
1 t Salt
1 T Baking powder
Powdered sugar for rolling
In a standing mixer cream together sugar and earth balance. Mix for a few minutes until fluffy. Add apple sauce, vanilla extract, and flaxseed egg. Mix until fully incorporated. In a separate bowl mix together all of the dry ingredients and then bit by bit add the dry mixture to the mix ingredients in the mixer. Should be a nice firm , wrap it up and chill it for about an hour.
Sprinkle some powdered sugar down on a flat surface and roll out dough to about ¼ inch or a little less. Use cookie cutters.
Preheat oven to 325. Use parchment paper to bake the cookies on a cookie sheet, if not the cookies will burn. The cookies cook in about 8 minutes.
The Vegan Icing:
Rice milk/ soy milk/ or water
Vanilla extract, or other flavoring
Food coloring if needed.
So important to make sure the earth balance is room temp. The ratio is 2 ½ to 1.
And so on . . . .
Cream butter and sugar in mixer, beat well! Add some liquid if needed. I used rice milk because that’s what I had, but really only a tsp or so. Add Vanilla extract while mixing and food coloring if needed. Enjoy!
How Awesome Are These?!
This is Oxani, about to take his first bite.
Some serious artists in this bunch!