In this episode of “Eat with Intention TV”, Cassandra Bodzak shares her easy, healthy vegan, gluten free sugar cookies for the perfect holiday treat. This recipe features Bob’s Red Mill gluten free baking flour as well as date sugar to make it gluten free and cut the overly processed sugar with a more nutrient dense date alternative.
**This post has been sponsored by Bob’s Red Mill who I am thrilled to partner with as they are my favorite brand when it comes to healthy, gluten free baking ingredients!**
Healthy Holiday Cookies.
Vegan, gluten-free, healthy holiday cookies.
- 3/4 cup of vegan butter (I used soy free Organic Earth Balance)
- 3/4 cup of sugar (I split it up -- 1/2 cup Bob's Red Mill date sugar + 1/4 cup regular cane sugar - both organic)
- 1 tbsp of flax meal
- 3 tbsp of water
- 2 1/4 cups of Bob's Red Mill Gluten Free Baking Flour
- 1/2 tsp of Baking Powder
- 2 tsp of Vanilla Extract
- 1 tsp of Almond Extract
Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper. Combine your flaxseed meal and water in a small container and set a side to solidify. In a food processor or stand mixer, combine your sugars of choice with your soft vegan butter until both are thoroughly creamed. In a separate bowl, combine your dry ingredients (flour + baking powder) and slowly start adding them to your sugar/butter mixture. Once they are fully added, toss in your flax egg as well as your vanilla and almond extract. When everything is fully combined the dough should be thick but not crumbly, if it's too dry add a couple tbsp of water till it combines well. Place your dough in the center of your parchment paper and another piece of parchment paper on top of it. Use a rolling pin (or your hands if you don't have one) to flatten out the dough on your baking sheet (sandwiched between two parchment papers) and stick it in the fridge for 20 minutes to cool.
After 20 minutes, move your parchment papered dough on to the table and put a fresh piece on the baking sheet for your cookie cutter-ified treats. Take your cookie cutter and get to work, putting them into your oven for 5-10 minutes and baking till the edges turn just slight golden. Let cookies cool before decorating.
You can have as much as you'd like with toppings but for the video, I used a simple vegan cream cheese icing with peppermint bark shavings. The vegan icing was simply 1/2 cup of vegan butter, 1/2 cup of vegan cream cheese and 2 cups of powdered sugar (or till prime consistency).
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