Oral Allergy Syndrome Friendly Vegan Christmas Cut-Out Cookies
Total time1 hr 54 min
Prep time30 min
Cook time24 min
4.7(21)
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ¼ tsp salt
For the icing
- 2 cups powdered sugar, sifted
- 3–4 tbsp plant-based milk
- gel food coloring, as desired (optional)
For serving
- vegan sprinkles 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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