Delicious, easy to prepare, no butter and no eggs — that’s right, we are talking about Vegan Cookies.
In this recipe we will see how to make excellent cookies made with almonds, vegetable cream and maple syrup. We will use Pastry Flour to make the dough, and Gusto Red natural food coloring for the decorations. Let’s get to work.
Ingredients
for 50 cookies
- 100 g of cornstarch
- 240 g of Pastry Flour
- 160 g of almonds reduced to powder
- 100 g of maple syrup
- 85 g sunflower seed oil
- 100 ml of soy beverage
- 2 g of baking powder
- 1 untreated lemon peel
For the water glaze
- 130 g of powdered sugar
- 15 ml of vegetable cream
- 2 teaspoons of Gusto Red
Preparation
Dough preparation
Combine the flours and cornstarch in a bowl, along with the almond powder and baking powder. Form a fountain to which gradually add the maple syrup, soy drink, oil and lemon zest. Help with a wooden spoon to mix and then transfer to a clean work surface to finish making the dough. Knead it again until smooth, cover with plastic wrap and let it rest in the refrigerator for 20 to 30 minutes.
Cooking
Bring the 170° oven. Proceed to roll out the dough to a medium thickness, preferably on a clean, lightly floured surface. Compose the cookies by choosing the desired shape and place them on a baking sheet lined with baking paper. Try to space them well apart, then later bake and bake until colored (about 15 minutes). Remove from the oven and allow to cool.
Frosting preparation
Place a bowl lo powdered sugar and the Gusto Red to the beet. Add water and stir to make a smooth mixture. Fill a piping bag with the icing. Cut off the tip so that you get a small hole with which to decorate our cookies. At first the icing will look rather runny, but as soon as it dries, it will harden like a normal royal icing prepared with egg whites. Store the cookies in a food bag or tightly sealed container.
Thanks to Gabila of Panedolcealcioccolato for the recipe.
