This weekend between all the shopping and trying to to get too caught up in the commercialism around Christmas we had a lovely party to go to. Lots of our friends have become vegan recently and I’m always trying to cut down on gluten so these cookies seemed a good idea to try.
First, the coconut oil is whisked up until it starts to be fluffy then the sugar is creamed in and the milk (oat in this case but whichever milk you choose would work – obviously non-dairy milk if you’re making vegan cookies) mixed in. The gluten-free flour and baking powder are mixed in a separate bowl.
The dry ingredients are mixed into the wet until it resembles large breadcrumbs. Then the mixture is brought into a ball by hand an kneaded gently, it’s quite crumbly and hard work to bring together.
Once the dough sticks together it’s reasonably easy to roll and cut shapes from. They are baked on greaseproof paper lined baking trays and take about 10 minutes.
They mostly held together well once baked only a few crumbled while I was icing them.
The icing was just powdered sugar and water mixed to the right consistency and sprinkles over the top. Simple, pretty and most importantly declared yummy by the taste team and the guests at the party we took them to.