Crispy Vegan Cookies
These cookies are a healthier version of sugar cookies.
They stay crispy and are super delicious.
They’re my kids favorite and we oldies can’t get enough of them too.
I always make sure we have them on hand.
1 Cup Wholemeal Flour
2 Cups Unbleached white flour
1 tsp Aluminium free baking powder
2 pinches of fine Celtic salt
2 tsp Ener-G Egg Replacer
2 Tbsp Warm Water
1 Cup + 2 Tbsps Coconut Sugar
¼ Cup Vegan Butter
¼ Cup Rice Brand Oil/ Castor Oil
¼ Cup + ½ Tbsp Coconut Cream
2 tsp Vanilla
Preheat oven to 170 degrees Celsius.
Add egg relacer and warm water into a small bowl, mix well until dissolved and thickened. set aside.
In a food processor, add flour, baking powder and salt. Blend for a few seconds to mix.
Add all other ingredients into the food processor and process until all mixed through, about 1 min. It will look crumbly and look as though it will not come together but don’t worry it well.
Transfer mixture to a mixing bowl and press mixture into a ball, then divide into 4 balls.
Roll out each ball on a large piece of parchment paper until it is 3-4mm thick (you do not need to flour the surface). Use cookie cutters to cut into desired shapes. Collect the remaining pieces of dough, combine and roll out again, cut out more cookies, repeat until all the dough is used up. Place shaped cookies onto a baking tray lined with parchment paper.
Fill two trays with cookies, then place them into the oven. Bake for 8 mins. You may need to rotate the top tray to the bottom tray to ensure even baking after 5mins of baking. Watch carefully, do not over-bake.
Continue to roll out and cut the remaining 2 balls of dough into shapes and fill out another 2 trays like before. Once the first lot of cookies are done, take them out and transfer the cookies onto cooling rakes and let cool completely before eating or storing in an air-tight container.
Bake the remaining 2 trays of cookies and repeat the same process.