Vegan Christmas Sugar Cookies
- Adriana Daoust Mariette
- Dec 14, 2018
- 2 min read
We all have that recipe that instantly puts us in the Holiday mood. Mine is my grandma's sugar cookies. Every year she would bake hundreds of them for us to enjoy. Baking these cookies makes me feel back home. But a new challenge presented itself this year since I have recently committed to being 100% vegan. I have been experimenting baking without eggs, butter, or milk to recreate this recipe; and it's time to share.
Instead of milk, I am using coconut cream (the can says "coconut milk" but it is the thick or "full fat" kind). To replace the butter, I have substituted 100% vegetable-based margarine; and instead of eggs, I am using flax seeds.
The flax egg. There are a few vegan options to substitute an egg while baking, and a flax egg is one of them. It sounds crazy, but it works! I ground up 1 tbsp of whole flax seeds in my NutriBullet (or you can buy already ground flax) then added 2 tbsp of water. Let it sit for 5 minutes. I also tested this recipe with a chia-seed egg (which follows the same process to create). It worked, but the ground chia seeds added an unwanted texture to the cookies. The ground flax didn't do this and also yielded a better dough in my opinion.
When rolling out the dough, use plenty of flour! Nothing is more annoying than sticky dough, or a perfectly-cut cookie that won't come off the board.
The fun part - frosting. Have fun with the decoration! This has always been my favorite. Separate the frosting into portions to create different colors.
Now it is time to try out the recipe yourself! Enjoy, share the love, and happy holidays.
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