I found some great cookies that Ava Rose would enjoy making that are vegan friendly and good for kids with an egg intolerance. Ava Rose loved making the gingerbread men or women as she called them!
Gingerbread Men/Women Cookies
(Gluten Free Vegan)
gingerbread cookies
- 2 3/4 cups Sarah's gluten free flour blend
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic powdered sugar
- 1/4 cup molasses
- 1/3 cup coconut oil, soft
- 1/4 cup So Delicious unsweetened coconut milk, room temperature
- 1 teaspoons vanilla extract
simple icing
- 2 1/2 cups organic powdered sugar
- 2-3 tablespoons So Delicious unsweetened coconut milk
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, molasses, coconut oil, coconut milk and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes. Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour.
On counter, lay out large piece of plastic wrap. Place one disc of cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick. Cut dough using gingerbread man cookie cutter or desired shape. Carefully place cookies on prepared baking sheets (place dough back in refrigerator if it gets too soft to work with). Bake for 7-8 minutes. Do NOT over bake, as cookies won't turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.
While cookies are cooling, make simple icing. Mix together powdered sugar and 2 tablespoons coconut milk. Stir until smooth. Add more coconut milk as needed. Place glaze in piping bag with round tip. Pipe onto cooled cookies.
Source: www.sarahbakesgfree.com
Sugar Cookies (Vegan Friendly)
makes about 3 trays full of cookies
5 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup earth balance
1 1/2 cups sugar
2 eggs worth of egg replacer or 1/2 cup applesauce
1/2 tsp vanilla extract
1/2 tsp maple extract
1/4 cup plus 2 tbsp non-dairy milk
1. Mix together 2 cups of the flour, baking powder and salt in a medium bowl.
2. In a large bowl, cream together the earth balance and sugar. Then beat in the egg-replacer, vanilla, maple and non-dairy milk.
3. Stir the dry into the wet and gradually add enough remaining flour until the dough is stiff enough to roll out.
4. Form the dough into a ball, wrap in plastic wrap and chill for at least 1 hour.
5. Preheat the oven to 375º and roll out the dough on a floured surface to about 1/8" thickness.
6. Cut out into pretty shapes, then re-roll and repeat until all the dough is used up!
7. Bake the cookies on an un-greased cookie sheet for about 10 minutes or until lightly browned.
Frosting:
2 tbsp earth balance
2 cups powdered sugar
1 tsp vanilla
1/4 cup soy milk
1. Combine all of the ingredients in a food processor and mix on high until smooth and creamy.
2. Divide into separate bowls and mix a couple drops of food coloring into each bowl.
Once the cookies are completely cool, decorate them with frosting and sprinkles and place them on parchment paper to let the frosting set.
Source: www.thatssovegan.blogspot.com
HAPPY HOLIDAYS!
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