Vegan Sugar Cookies
Total Time
37 mins
Prep Time
15 mins
Cook Time
22 mins
Rating
4.7 out of 5 stars
(9)
Ingredients
12 cookies
- ½ cup raw macadamia nuts*
- ½ cup raw cashews*
- 2 to 4 tablespoons almond milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup almond flour
- ¼ cup plus 2 tablespoons cane sugar
- 1 tablespoon aluminum-free baking powder
- Scant 1 teaspoon sea salt
- ¼ cup + 2 tablespoons chilled coconut oil
- ½ cup cold almond milk
- 1½ tablespoons lemon zest**
- Supernatural sprinkles, for decorating
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Preparation
Chef’s notes
*If using a high-speed blender, such as a Vitamix, the nuts do not need to be soaked. If using a weaker blender, soak the nuts in water for at least 2 hours. Drain and rinse before using.
**For a stronger lemon flavor, try adding ½ teaspoon lemon oil, it's in the baking aisle near the vanilla extract.
Note:
this icing is very messy, these are best eaten just after they’re iced. To make ahead and/or transport them, freeze the iced cookies (place them on a plate in the freezer until icing is set, then transfer to freezer baggies) and let thaw at room temp for 20 minutes. The un-iced cookies also freeze well.