Low Sodium Vegan Christmas Cut-Out Cookies

Total time1 hr 54 min

Prep time30 min

Cook time24 min

Low Sodium Vegan Christmas Cut-Out Cookies

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the dough

1 cup vegan butter, softened
¾ cup organic cane sugar
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the icing

2 cups powdered sugar, sifted
3–4 tbsp plant-based milk
gel food coloring, as desired (optional)

For serving

vegan sprinkles sugar or sanding sugar, for decorating (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy. Add the flax egg and vanilla extract and beat on low until fully incorporated, about 30 seconds.

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