Yes, vegans do eat animal cookies 🙂
I’ve recently bought some new cut out shapes (more about that in a next post), and was eager to try them out. These cookies are very light, don’t deform when baking (ideal for cut out shapes!) and have a subtle cinnamon twist. The recipe is based on this one found on ‘yourdailyvegan’.
The recipe below makes about two oven trays of cookies. You can also double the recipe, and keep half of the dough in the fridge for a couple of days, and then make the other batch of cookies. The dough needs to chill for a couple of hours in the fridge (or you can leave it overnight), so these cookies require advance preparation!
Ingredients vegan cut out cookies
- 1 ts baking powder
- 1 + 3/4 cup and 1 tbs all purpose flour
- 1 egg replacer (I use Orgran No Egg)
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 3/4 ts vanille extract
- 1/2 ts cinnamon
- 2 tbs vegan cream cheese (tofutti)
- cut out cookie shapes
Preparation vegan cut out cookies
In a medium size bowl, combine flour and baking powder.
In a seperate bowl, whip the egg replacer (in case of No egg: 1 ts of No Egg + 2 tbs water) until foamy.
In a separate large bowl, mix butter and sugar. Add the egg-replacer, vanille extract and cinnamon. Mingle.
Add the flour mixture to the wet ingredients. Mingle in the vegan cream cheese.
Wrap the dough in plastic and place it in the fridge. After a couple of hours (or overnight, or even a couple of days), take dough from fridge and let it sit for at least 15 minutes before working with it.
Roll out dough on floured surface, and cut out the cookies. Place cut outs on oven trays (I put baking paper on the surface of the oven tray).
Bake for 10-12 minutes in a preheated oven on 180° (350F).
Remove from oven and cool the cookies on a wire rack.