Eosinophilic Esophagitis Friendly Vegan Spritz Cookies
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.6(12)
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Learn more →Ingredients
48 servings
- 1 cup (2 sticks) vegan butter, softened
- ⅔ cup powdered sugar, sifted
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp vanilla extract
- ½ tsp almond 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. - ¼ tsp fine salt
For decorating
- sprinkles or colored sugar, for decorating (optional)
Instructions
- 1
Beat the softened vegan butter and sifted powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
- 2
Add the aquafaba, vanilla extract, and almond extract and beat on medium speed until fully incorporated and smooth, about 1 minute.
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