Happy Holidays everyone! I love this time of year when friends and family come together to celebrate the season of giving. The tradition in my household is to bake goodies for all our loved ones.
My gift to all of you is the recipe for my mom’s famous Christmas cookies…vegan style. I used vegan butter and an egg replacement mixture made from Follow Your Heart VeganEgg and cold almond milk.
HERE is a video to see the process. My entire family loved these sugar cookies and I hope yours does too!
INGREDIENTS:
- 1/2 cup (1 stick) softened vegan butter
- 1/2 cup sugar
- 2 tbsp follow your heart vegan egg powder
- 8 tbsp cold almond milk
- 1/2 tsp vanilla extract
- 1 1/2 cup Bob’s Red Mill gluten-free flour
DIRECTIONS:
- Mix together vegan butter and sugar
- In a separate bowl mix the egg replacement powder and almond milk
- Add egg replacement powder and vanilla extract to butter and sugar mixture (mix well)
- Gradually stir in flour until fully combined
- Refrigerate for 1 hour
- Preheat oven to 350
- Roll out dough on lightly floured surface and cut out desired cookie shapes with lightly floured cutters
- Place cut dough shapes on ungreased baking sheet
- Bake for 10-12 min
- Let cookies cool completely then frost and decorate as desired
