Easy Vegan Sugar Cookies with Coconut and Green Icing
Merry Christmas you guys!!! What are y’all baking today? Cookie day here.
These coconut sugar cookies are a popular Christmas recipe in Scandinavia, and taste buttery and sweet. Sugar cookies are rolled and cut into shapes, or hand-shaped. They’re the perfect cookie to make a huge batch of during the holidays, and they’re so much fun to decorate!
Nutrition Info Per Serving Carbs: 9g Protein: 0g Fat: 2g Calories: 53
¾ cup powdered cane sugar ¼ cup + 2 tbsp coconut oil ¼ cup almond milk, unsweetened 1 tsp vanilla extract 1 ⅓ cups all-purpose flour ¼ tsp baking powder
½ cup powdered cane sugar 1 ½ tsp water Greens powder, such as barley grass, wheatgrass, or spirulina, etc. (optional for green icing)
Preheat the oven to 350 degrees F and line 2 large baking pans with parchment paper.
Gently heat the coconut oil and almond milk in a small saucepot until the coconut oil is melted, but the mixture is not hot.
Add this mixture along with the powdered sugar and vanilla into a stand mixer and mix on medium speed until combined – about 3 minutes.
Add the flour and baking powder and mix until mostly combined. Dump the contents of the bowl onto a gently floured surface and knead into a dough.
Divide the dough in half and set one half aside. Roll out the other half into an even, thin layer about ¼ inch thick. Use cookie cutters to cut out pieces and lay them onto the parchment lined trays. Do the same with the other half of the dough. Gather any trimmings and roll the dough out again to cut out as many cookies as possible.
Bake the cookies for 9-10 minutes or until they are slightly golden brown. Allow the cookies to cool.
While the cookies are cooling, make your glaze. Whisk together the powdered sugar with the water. If the mixture is too thick, add a tiny bit of water at a time. If you want green icing, you can add a small spoon of powdered greens into the icing and whisk to combine. Add the desired amount until you achieve the color you like.
When the cookies are cooled, use a brush tool to brush the glaze onto the cookies. Allow them to dry before serving.
Are you in the mood for something new? Want vegan dessert recipes that taste good and are simple to make?
These cookies use real fresh ginger, giving them a delicious, fresh ginger taste! If you love the taste of ginger, you’ll adore these cookies. It’s another one of our favorite recipes. Aquafaba is used in this recipe as a substitute for eggs and it makes them, very soft and moist.
Nutrition Info Per Serving Carbs: 19g Protein: 4g Fat: 8g Calories: 163
1 cup almond butter ½ cup aquafaba (water from a can of chickpeas) 1 tsp vanilla extract 2 tbsp packed fresh ginger, grated 1 cup all-purpose flour ¾ cup coconut sugar 1 tsp baking soda 1 tbsp cinnamon ¼ tsp allspice ⅛ tsp nutmeg 6 tbsps cane sugar
Begin by preheating the oven to 350 degrees F. Line 2 baking trays with parchment and set aside.
Drain a can of chickpeas and reserve the liquid that is inside the can, also known as aquafaba. You’ll need between 1 and 2 cans of chickpeas.
In a medium bowl, whisk together the almond butter, aquafaba, fresh ginger and vanilla extract until it’s smooth. Make sure you measure 2 packed tablespoons of the ginger.
In another medium bowl, whisk together the flour, baking soda, coconut sugar, and spices.
Add the wet ingredients to the dry ingredients and stir it to combine. Don’t be afraid to use your hands!
Pour the cane sugar into a small, shallow dish.
Roll the dough into small balls. Dip each cookie into the cane sugar to coat them completely. Line the cookies on the cookie sheet and only allow a maximum of 12 per cookie sheet, as they spread out very nicely.
Bake the cookies for 13 minutes. Allow to cool completely before serving them.
Chocolate + Chocolate = Heaven!! 😀 These vegan cookies are gooey, sweet, and so moist and chewy. You’ll adore the fudgey flavor that is so rich and decadent. You’ll seriously have to restrain yourself from eating the entire batch!
Nutrition Info Per Serving Carbs: 25g Protein: 2g Fat: 10g Calories: 205
1 tbsp + 1 tsp ground flax
½ cup non-dairy milk, unsweetened (e.g. almond milk)
2 cups all-purpose flour
¾ cup cocoa powder
1 tsp baking soda
Pinch of salt
¾ cup vegan butter, melted
1 ½ cups cane sugar
2 tsp vanilla extract
¾ cup vegan mini chocolate chips
Begin by preheating the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
In a small bowl, whisk together the flax seeds and milk and set aside for now.
In a large bowl, add the flour, cocoa powder, baking soda, and salt, and whisk together until combined.
In another medium bowl, whisk together the vegan butter, sugar, and vanilla. Then add the flax egg and stir to combine.
Combine the wet and dry ingredients and mix well. Add the chocolate chips and stir until they are well distributed. Form the dough into balls and flatten them down gently with your hands. Place the cookies on the baking trays and bake for 15 minutes. Remove from the oven and cool before serving.