Vegan Sugar Cookies

​It is not easy to find a sugar cookie recipe that is vegan AND isn’t laden with saturated fat. After many searching efforts I finally came across a recipe that looked promising. The original recipe adds homemade chocolate spread to the inside of the cookies before baking, but I prefer to bake them and ice them with the chocolate spread. This recipe is not only delicious but it is also pretty easy to make and has become a family favorite. You could also roll out the dough to cut shapes out which can be a perfect addition to holiday treats. 

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Sugar Cookie Recipe
vegan, plant-based, refined-sugar free

Ingredients:

• 3/4 cup whole wheat flour
• 1/2 tsp + 1/8 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup maple syrup or honey
• 1/4 tsp pure vanilla extract
• 4 Tbsp non-dairy milk
• 3 Tbsp olive oil
• 1 batch of Homemade Vegan Chocolate Spread

Instructions:

1. Add flour, baking soda, baking powder, salt, and raw sugar to a large bowl and whisk to combine.
2. Add the rest of the ingredients (except for the chocolate spread) to the dry mixture and mix to combine.
3. It may be necessary to add more milk for the dough to come together.
4. Roll the dough into small balls and place on a parchment paper-lined cookie sheet.
5. Use the palm of your hand to flatten the balls and then place in the freezer for 1 hour. (These can also be stored at this point in the freezer for a month.)
6. Preheat oven to 325°F and bake cookies for 11 min.
7. They may not look finished, but let them cool for 10 min and they will firm up.
8. After cooling add the chocolate spread to the top and enjoy!

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