Wrap each disc in plastic wrap and refrigerate for at least two hours. If your dough seems too wet for sugar cookies, add some more flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If the dough seems too wet, add a bit more gluten free flour. 2) Add the gluten free flour blend and salt and mix until combined. Add the applesauce and vanilla and continue to mix. INGREDIENTS For the cookies: 1 cup vegan buttery spread 1 cup granulated sugar ¼ cup unsweetened apple sauce 3 cups gluten free flour blend ¼ teaspoon of salt ½ teaspoon of vanilla For the frosting: ¼ cup vegan buttery spread 2 cups confectioner’s sugar 1 Tablespoon almond milk the juice of 10 raspberries, strained _ METHOD 1) To make the cookies: Cream the buttery spread and the sugar. Decorate the frosted cookies with sprinkles or candy if desired.You can use a knife, offset spatula, or piping bag. Once the cookies are fully cooled, frost them.While the cookies cool, make the dairy free frosting.Bake at 350 degrees F for about 10 minutes. Leave a little room in between the cookies. Place the cookies on baking sheets lined with parchment paper.That makes it easier to lift the cookie up. I find that it helps to wiggle the cookie cutter a little bit after you press it down. Use cookie cutters in whatever shapes you like to create your cookies.Then you’re ready to cut out your cookies! Roll the dough out until it’s about ¼ inch thick.Gluten free dough can be tricky to work with, and using a lot of flour on the rolling surfaces helps it not to stick together. Coat the rolling pin, dough, and surface with gluten free flour.Pat the dough into two discs and wrap with waxed paper.Mix up the cookie dough using an electric mixer.We like chocolate no-no’s (which are an allergy friendly version of m&m’s). You can also use allergy friendly candy to decorate these cookies. Be sure to call and check on any brands of sprinkles to see if they suit your dietary needs. I don’t recommend brown sugar or coconut sugar as that will change the color of the cookies. You could also use traditional granulated sugar. Sugar – I used organic cane sugar to make these.If you can’t have apples, try mashed banana or pumpkin puree instead. Applesauce – Unsweetened applesauce helps hold these cookies together.If you have a different brand of buttery spread that you like, that will probably work. You could also use the Earth Balance Baking Sticks if you prefer.
Vegan Buttery Spread – I used Earth Balance Soy Free Vegan Buttery Spread.Try a store bought flour mix like Namaste Perfect Flour Blend or Gluten Free 123 All Purpose Flour. That means a grain free flour like coconut flour or almond flour will not be a good choice.
0 kommentar(er)
