Vegan, gluten-free iced holiday shortbread cookies
Yield 25 cookies
- 2 cups oat flour, plus more for rolling
- 1/2 cup coconut flour
- 1/2 teaspoon fine sea salt
- 1/2 cup virgin coconut oil, melted*
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
Vegan Royal Icing
- 3 ounces aquafaba (the liquid drained from a can of chickpeas)
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- 1 to 3 teaspoons water, as needed
- In a large bowl, whisk together oat flour, coconut flour, and sea salt. Set dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, maple syrup, and vanilla.
- Slowly add dry ingredients to wet ingredients in three equal batches. Blend until fully incorporated and no visible signs of flour remain in the dough.
- Allow dough to rest for 5 minutes to thicken, stirring once or twice. The dough will be soft and slightly spongy.
- Gather up the dough and form it into a flattened disk. Wrap in plastic wrap and chill for 30 minutes to 1 hour. Note: If the dough is overchilled, it may become crumbly.
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- Unwrap dough and cut it into 2 equal-sized pieces. Knead each piece to warm it to the right texture (it will resemble chilled Play-Doh).
- Lightly dust a baking area workspace with oat flour and use a rolling pin to roll 1 of the pieces of dough into a 1/4-inch-thick oval.
- Using cookie cutters, punch out pieces of dough and carefully transfer to prepared baking sheets.
- Bake cookies for 12 to 14 minutes, or until just beginning to turn golden at the edges.
- Transfer baked cookies to a wire rack to cool completely.
Prepare the vegan royal icing:
- In the mixing bowl of a stand mixer fitted with the whisk attachment, beat aquafaba on medium speed until foamy and frothy, about 3 minutes
- Beat in vanilla extract.
- Add powdered sugar and mix on very low speed until fully incorporated. Then, turn mixer to high and continue beating for 5 to 7 minutes. Every few minutes, scrape down the sides of the bowl to fully incorporate the ingredients. The icing will hold a stiff peak when finished.
- Once the cookies have cooled, place frosting in a piping bag with a tiny tip.
- Frost each cookie by piping a line around the edges, then fill in, or “flood,” with icing. Decorate cookies with holiday sprinkles while icing is still wet. Allow icing to dry for 1 hour, or until set.
- Serve right away or store cookies for up to 1 week.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/celebrate/christmas/vegan-gluten-free-iced-holiday-shortbread-cookies/