?Easy Vegan Butter Cookies Recipe
– 1 cup vegan butter, softened
– 1/2 cup raw sugar
– 1 teaspoon vanilla extract
– 1.5 “egg whites” using bob’s red’s mill egg replacer or 1.5 flax “eggs”
*see notes below
– 2 1/4 cups all purpose flour
Method of Preparation:
Preheat oven to 350F.
Cream butter and sugar until light and fluffy, add vanilla extract and egg substitute mix until fully incorporated. Fold in flour until just mixed.
Using a cookie press or piping bag shape dough onto a baking sheet leaving at least 1” of space in between each cookie. Place cookies in the fridge for 5 minutes or until slightly chilled, feel free to sprinkle sanding sugar or sprinkles. (I used matcha and beet powder mixed with sanding sugar for natural coloring) Bake for 10-12 minutes. Allow cookies to cool and enjoy!
*for bob’s red’s mill egg replacer: use 3 tablespoons of water and 2 1/4 teaspoons of egg replacement powder, mix until fully combined
*for 1.5 flax eggs: 2 1/4 teaspoons flax meal and 2 1/4 teaspoons cornstarch mixed well with 4 1/2 tablespoons of water
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