Your holiday cookie spread isn’t complete without sugar cookies. These delicious cookies are plant-based, made by Wellness with Delaney and inspired from Healthie Nut.
Ingredients
Ingredients
- ¼ tsp almond extract
- 1 tsp vanilla extract
- 2 tbsp Take Two Vanilla Barleymilk
- 2 tbsp maple syrup
- 1/2 cup monk fruit
- 1/2 cup coconut sugar
- 1 cup vegan butter room temp.
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp cornstarch
- 3 cups unbleached, all-purpose flour
Cooking Instructions
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Step 1
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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Step 2
Mix together butter, monk fruit and coconut sugar using a hand mixer or stand attachment. Mix in maple syrup, barleymilk, vanilla and almond extract until creamy.
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Step 3
In a separate bowl, whisk together flour, starch, baking powder and soda, and salt. On low medium speed, slowly add flour to butter mixture. Mix until a soft dough forms. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for 25 min.
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Step 4
Cut dough in half. Press down into a flat circle. Roll out dough to ¼ inch thick. Cut into desired shapes and place on baking sheet.
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Step 5
Bake for 8 min. until light golden brown. Completely cool on a wire cooling rack.
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Step 6
Decorate cookies with cinnamon or plant-based icing.
