(dairy-free, egg-free, vegan)
I know I’m going to get a lot of flack for adding whole wheat flour to sugar cookies. My kids ate them anyway – every single one – so I think they are a hit. The original recipe came from Minimalist Baker. I also don’t frost my cookies, but if you want to, look for raw frosting recipes: they are usually well sweetened but much easier on your waistline. Note that since you’re using whole wheat flour, vanilla and molasses, these will be the color of molasses cookies, rather than a typical white confection. Skip the molasses and the baking soda if you want a cookie that’s lighter in color.
Ingredients
- 1 stick vegan butter such as Earth Balance
- 1/2 cup sucanat or raw sugar or coconut sugar
- 1/4 cup aquafaba (chickpea water)
- 1 tsp pure vanilla extract
- 1 tbsp molasses
- 2 cups whole wheat pastry flour
- 1 Tbsp arrowroot powder
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Add butter to a large mixing bowl and cream with a mixer.
- Add sugar, aquafaba, vanilla and molasses and beat for 1 minute.
- Add the dry ingredients, sifting in baking powder and baking soda. Don’t skip the sifting – especially baking soda can clump and you only have to taste it once to see why I always sift.
- Refrigerate for at 30-60 minutes.
- Once you’re ready to bake, preheat your oven to 350 degrees F.
- Roll out the dough on rolling mat or on a floured surface. Cut shapes and place on lined baking sheets. If your shapes vary greatly in size, separate the small and large into different pans.
- Bake for 8-10 minutes.
- Remove from oven and transfer to a cooling rack to cool completely. This is when, especially if you have children or hungry spouses cookies have a tendency to disappear into thin air.