Gluten free vegan sugar cookies

• Vegan
• Gluten free

• Canned Goods

  • 1/3 cup So delicious unsweetened coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/2 cups Powdered sugar, organic
  • 1/2 tsp Salt
  • 2 1/3 cups Sarah's gluten free flour blend
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil, soft

Found on sarahbakesgfree.com

Ingredients

• 2 1/3 cups Sarahs gluten free flour blend*
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups organic powdered sugar
• 1/3 cup coconut oil, soft**
• 1/3 cup So Delicious unsweetened coconut milk, room temperature
• 2 teaspoons vanilla extract

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In medium bowl, sift together flour blend, baking powder and salt. Set aside.
• In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes (add an additional tablespoon of coconut milk if needed).
• Form into patty and wrap in plastic wrap. Let dough rest in refridgerator for 10-15 minutes. If you would like to make this dough in advance, store wrapped in refrigerator. Let rest on counter for 1-2 hours before ready to use.
• On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4 thick.
• Cut dough into circles or desired shapes. Place cookies on prepared baking sheets.
• Bake cookies for 7-8 minutes. Do NOT over bake, as they wont turn much of a golden brown.
• Remove cookies from oven and place on cooling rack to cool completely. Store in air-tight container.