This was the first ever vegan cookie recipe I tried! The dough was pretty wet for a cut-out cookie dough, but it ended up working fine! Taste wise, it wasn’t my favorite but it was still pretty good. The texture was great and pretty soft, which is how I like my cookies. Again, this recipe was modified from Katie’s recipe, which by the way is my go to website for vegan recipes! She makes the best cakes!
Here is the exact recipe I used, with my modifications.
2 1/2 Cups flour
1/2 tsp baking soda
1 Cup vegan butter (I used an olive oil based butter)
1/2 Cup white sugar
1/2 Cup powdered sugar
1/4 Cup apple sauce
2 tsp vanilla
2 1/4 Cups powdered sugar
1 Tbsp agave nectar (easy to find at most grocery stores!)
2 Tbsp + more coconut milk
For Cookies: Sift together dry ingredients and set aside. In a larger mixing bowl, cream together butter, sugar and powdered sugar until light & fluffy. Add apple sauce and vanilla and continue to blend until fully combined. Slowly add dry ingredients until dough is formed. Cool in the fridge for 2 or more hours (or if you’re running low on time, 15 mins should be fine (which is what I ended up doing!!)).
Preheat oven to 375°F, (180°C or 3 on a gas oven). Pinch off 1 inch of dough and roll into ball. Coat slightly in flour and place on cookie sheet and press gently to flatten cookie slightly. Can also be used for cutouts! Roll dough onto floured surface at about 1/4 inch thick and cut out into shapes. Bake 7 mins or until slightly golden. Cool before icing.
For Frosting: In a medium sized bowl, combine ingredients using an electric mixer. Add milk, a small splash at a time, to remaining frosting to get a thinner icing like consistency. I use a piping bag to frost, but had some trouble with the consistency as it was too runny (I probably added too much milk). If your frosting looks thick, add a drop of milk at a time to make sure it doesn’t end up runny like mine!
Source: Katie’s blog!