Ingredients: COOKIES: 2 cups fine ground blanched almond flour (I used Trader Joe's) 1/4 tsp fine sea salt 1/4 tsp baking soda 1/4 cup virgin coconut oil, melted 1/4 cup honey 1 tbsp vanilla extract ICING: 1 can full-fat coconut milk, chilled overnight 1-2 tbsp honey or maple syrup Directions: COOKIES: 1. In a medium bowl, whisk almond flour, salt, and baking soda. 2. In a small bowl, whisk coconut oil, honey, and vanilla. 3. Add oil mixture to flour mixture. Stir until well-blended and smooth. Spoon the dough into the center of a large piece of parchment and wax paper. Wrap into a disc shape. CHILL in the refrigerator at least for 1 HOUR. 4. Preheat oven to 325 degree. Line a large cookie sheet with parchment paper. 5. Roll the chilled dough to 1/4-inch thickness between 2 sheets of oarchment paper. Place the rolled out dough into the freezer for 5 minutes. (Makes it easier to cut out shapes.) 6. Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cookie shapes for 5 minutes in freezer. (It helps them hold shapes while baking.) 7. Bake 9-12 minutes, or until golden. Cool completely. CHILL DOUGH BETWEEN BATCHES. ICING: 8. Open can of coconut milk and spoon out cream, leave the "milk". You can save it for smoothies or coffee creamer. 9. Whisk or use a mixer to add in honey until blended. Transfer to a piping bag OR a plastic ziplock bag. Chill. Cut corner of ziplock to pipe into cookies. Original recipe from www.powerhungry.com
1 Comment
11/12/2018 05:16:02 am
I am a vegan and my new friend's initial perception is the availability of vegan food is very limited. But thanks to blogs like yours, I can prove her wrong. I love eating, I mean who does not? I actually try and make vegan recipes like this by myself. I made these sugar cookies last week and I really loved it, and still am. It is very delicious and I cannot stop myself from eating it, but I left some for my new friend, Leah and check her reaction after tasting it.
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