OK, cookies and somehow convincing John to get a real Christmas tree this year. The old fake one is looking real sad. Send good vibes and tree care tips, please. You may remember I made vegan gluten free cookies last year. However, with yet another year of recipe development under my belt, I’ve learned a lot since then and have tried new techniques and gluten free flour blends. The result? I’ve cracked the code on perhaps the most fluffy, perfect gluten free vegan sugar cookies on the planet. Big claims, I know. But kinda true. Plus, this recipe is simple requiring just 1 bowl and less than 45 minutes start to finish. Ready to see this wizardry? Onward. The base of these cookies is vegan butter, organic cane sugar, and vanilla extract. For the egg, I went with aquafaba – the liquid left behind in a can of cooked chickpeas, which makes a lovely egg substitute in most vegan baking and whips up like egg whites! Magic, I know. I hope to do a post on aquafaba soon as I get a lot of questions about it and recipe requests, so stay tuned! But if you follow my instructions below you’ll be fine. Next comes my special blend of GF flours: Almond flour (which creates a perfect crumbly texture)Cornstarch (which puffs them up and provides shape + structure)And my DIY Gluten Free Flour Blend (for extra binding) The batter only chills for 15 minutes while the oven preheats, during which time you can make your frosting. These little dudes are also quite delicious plain if you’d rather keep things simple. And may I add that these cookies are undetectably vegan and gluten free and are eerily reminiscent of Lofthouse sugar cookies!? Yeah, I know. Exciting stuff. Give them a try for yourself and let me know how it goes. If you try this recipe, let us know by leaving a comment, rating it, and (forever and always) tagging a photo @minimalistbaker on Instagram so we can see. Cheers and happy baking, friends!
