Meet your new favourite cookies: gluten free vegan sugar cookies. They’re crisp, crumbly, buttery and sweet, and frosted with the most delicious (and simple) vegan frosting. They’re both quick and easy to make – requiring 30 minutes tops and no fancy equipment. Even though they’re gluten, dairy and egg free, these vegan sugar cookies couldn’t be more scrumptious and decadent. Have I mentioned they’re ridiculously pretty?
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
In a bowl, mix together the flour, sugar, xanthan gum, baking powder and salt.
Add the coconut oil and cream, and mix well until the dough starts coming together. Knead the cookie dough briefly until it’s smooth, with no flour clumps and only very slightly sticky.
Roll out the cookie dough (easiest between two sheets of greaseproof paper or cling film) and refrigerate the rolled out cookie dough briefly, for about 5 minutes. This will make it easier to cut out perfectly shaped cookies.
Using a cookie cutter of choice (I used a 2 1/2 inch round cookie cutter), cut out the sugar cookies and transfer them onto the lined baking sheet.
Bake in the pre-heated oven at 355 ºF (180 ºC) for 10 - 12 minutes. (Note 3)
Allow to cool. In the mean time, prepare the vegan frosting.
In a bowl, mix together the coconut cream and powdered sugar until smooth.
Divide the frosting "base" into two equal parts.
In a small saucepan, cook the raspberries with 1 tbsp water on medium-high heat until they have released their juice and part of the liquid has evaporated.
Pass the raspberry mixture through a sieve to remove the seeds and skin.
Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 2 tbsp.
Allow the raspberry reduction to cool and then mix it into 1/2 of the vegan frosting "base" until evenly distributed.
If the frosting gets too runny, add a few tsp of sifted powdered sugar until it reaches the right consistency for frosting (see picture above).
Mix 1/2 of the vegan frosting "base" with the cocoa powder until homogeneous and smooth. The cocoa powder will significantly thicken the frosting – add non-dairy milk of choice, 1 tbsp at a time, until you get the right frosting consistency.
Frost the cooled vegan sugar cookies with the vegan frosting, using a small offset spatula (a small spoon works too).
Decorate with sprinkles of choice.
The gluten free vegan sugar cookies keep well in a closed container in a cool dry place for about 3 - 4 days (but are usually gone within the hour).
Note 1: If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.
Note 2: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
Note 3: 10 minutes gives a crumbly cookie, crisp on the surface and soft-ish on the inside. Baking it for a further 2 minutes makes the cookie much crisper – all the way through.
If you don’t intend to frost the cookies, but just nibble on them as they are, I recommend baking them for 10 minutes. The frosting, however, softens the cookies slightly, so baking them for 12 minutes is better if you plan to frost them.
Recipe by The Loopy Whisk (www.theloopywhisk.com).