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Exchange of the Cookies: Vegan and Allergy Friendly (GF, DF, Peanut Free)

Ever get ahead of yourself? This morning I did. Lofty Monday goals to finish this post and life did not agree, so I panicked at my alarm when an unfinished post went out. Much like making five dozen cookies to bake this weekend, I set goals and got in over my head. This is the final product of vegan cookies that my whole family can eat. That is a victory. The allergy count as of now? No gluten, eggs, dairy, peanuts, most tree nuts (coconut is okay), most fruits with digestive issues. So what’s left? Uh not a lot. In my experimentation, I have come to love oat flour and brown rice flour. They are easier flours to digest but not the only ones. All purpose is great for most things but I find making cookies with g free all purpose flour tends to be chalky. Ack. Oats expand and hold it all together which is great when eggs are not invited. There are egg substitutes but less is more for me. Especially in the nuances of baking. I was completely confident in my abilities to make purchases in a bakery years ago. But when vegan is the best option for allergies… it’s expensive. The years of baking frustrations followed but it’s paying off. Now, I am a straight forward and un-sophisticated baker, who has cookies for “Santa.”

My kids know Santa isn’t real. Mom and dad take credit for the presents and these cookies.

Iced Sugar Cookies

Cookie Ingredients

  • 1 & 1/2 cup Brown rice flour plus 1/4-1/2 cup extra 
  • 1/2 cup Oat flour*
  • 1/2 cup Vegan butter, soften to room temp plus 1 Tbsp set aside
  • 1/2 cup Sugar (for sweeter 3/4 cup)
  • 1 tsp Vanilla 
  • 1 tsp Baking Soda
  • 1/4 tsp of Salt
  • 3-4 Tbsp of coconut milk**
  • Clean space to roll out dough
  • Cookie sheets
  • Parchment paper
  • Rolling pin
  • Cookie cutters
  • Basting or pastry brush
  • Optional: food coloring

*You can opt to ground plain quick oats to a fine powder.  ** Coconut milk is best, but any milk or plant-based milk can be used to accommodate allergies or lifestyle. Rice milk is nut free and dairy free but thin. Half the amount of milk the recipe calls for.

Icing Ingredients

  • 1-2 tbsp Coconut milk or milk*
  • 2 cups Powdered sugar
  • 2 tbsp Vegan Butter

Making and Baking Cookies

  1.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  
  2. Mix sugar and butter. 
  3. Add in Vanilla Extract and 2 Tbsp of coconutmilk
  4. Dry ingredients: In a separate bowl combine brown rice flour, oat flour, baking soda, and salt.  Mix.
  5. Combine dry ingredients with sugar, butter, extract, and milk. Add in food coloring here.  
  6. Mix with hands or use a baking spatula.  The consistency should be that of play dough- firm but easy to shape.  Additional Tbsp of milk may need to be added- add in on Tbsp at a time.
  7. Spread 1/4 cup of brown rice flour over clean surface for dough 
  8. Place dough on flour covered surface and roll out dough to around 1/4 of an inch in thickness.  
  9. Use cookie cutters to create cookie shapes and place on parchment paper and cookie sheets.  
  10. Unused dough can be mixed and rolled out again to create more cookies.
  11. Melt 1 Tbsp of Vegan butter in a separate bowl.  Then use a basting or pastry brush to place a thin coat of butter on each cookie.  In a pinch, use clean hands to spread butter on each cookie.  Let’s be real, having basting brush was coincidental but I am not chefy enough to have a pastry brush.  Real cookies for real people. 
  12. Place in oven for 10-12 minutes.  It should be firm on the cookie surface but slightly soft.  As they cool they will harden.

Mixing the Icing

  1. This is fairly straight forward. Whisk powdered sugar, butter, and 1 tbsp of milk of choice.
  2. If it’s too thick, that extra tbsp of milk held back can be used. You can add food coloring while whisking or just leave it plain.

Now I will be honest. Straight foward right? I am crazy sensitive to sugar and knock it down a lot, especially considering the use of icing to add in sweetness. If you have a crazy sweet tooth, add in extra sugar at your own risk. Also, the texture is going to be… well not Loft cookies, those super soft ones. It’s is supposed to be a firm outside, soft in the inside and middle. (After it cools) If your conscious, food relationship, or loved ones with either are in need of a holiday treat. This is it.
I’m heading back to the kitchen for more cookies and ideas to share. Look for more soon or hit the “yes” but to the right for it to come to you.

Extra love points. Mark your boxes of what is and isn’t there.
Extremely helpful for those with dietary needs.

Namaste. Love your light in this holiday season.

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