Comments Off on Gluten-Freen & Vegan Soft Sugar Cookies
READY IN:18minsYIELD:18cookies
INGREDIENTS
280g cassava flour (or alternative flour blend)
3⁄4teaspoonbaking powder
1⁄8teaspoontable salt
100ggranulated sugar
36gpowdered sugar
1cupcoconut cream (Aroy-D)
40g palm shortening (at room temperature)
1 1⁄2teaspoonsEner-G Egg Substitute
1⁄2teaspoonpure vanilla extract
NUTRITION INFO
Serving Size: 1 (837) g
Servings Per Recipe:1
Calories: 181.8
Calories from Fat 45 g25 %
Total Fat 5.1 g7 %
Saturated Fat 3.1 g15 %
Cholesterol 0 mg 0 %
Sodium 37.7 mg 1 %
Total Carbohydrate32.6 g 10 %
Dietary Fiber 0.5 g1 %
Sugars 20.3 g81 %
Protein 1.8 g 3 %
DIRECTIONS
Preheat your oven to 350°F.
Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the cassava flour, baking powder, salt, granulated sugar and confectioners’ sugar, and whisk to combine well.
In a separate bowl, place the cream cheese, butter, egg and vanilla, and mix to combine well.
Create a well in the center of the dry ingredients and add the cream cheese mixture.
Mix to combine, and then knead it together with your hands until a smooth dough forms.
Place the dough between two sheets of unbleached parchment paper and roll out a bit less than 1/3-inch thick.
Using a 2 1/2-inch round cookie cutter, cut out rounds of dough and place them about 1-inch apart on the prepared baking sheets.
Place the baking sheet in the center of the preheated oven and bake set in the center and just beginning to brown on the edges, about 10 minutes.
Remove the cookies from the oven and allow them to cool for 10 minutes before transferring to a wire rack to cool completely.
Once the cookies are completely cool, pipe or spoon a generous amount of a firm (Lofthouse-style) frosting onto the top of each in whatever pattern you like. Allow to set at room temperature until the frosting hardens and is firm to a light touch. Store any leftovers in an airtight container at room temperature.