Vegan Sugar Cookies (Gluten Free + Grain Free Too!

• Baking & Spices

  • 1 cup Almond meal
  • 1 tbsp Corn starch
  • 1/2 tsp Himalayan salt
  • 1 1/2 cup Powdered sugar
  • 1/2 cup Tapioca flour
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Cashews, raw

• Dairy

  • 3 tbsp Cashew milk
  • 2 tbsp Plant based milk like cashew milk

• Other

  • sprinkles (optional

Found on delightfulmomfood.com

Description

Ingredients

• 2 cups of raw cashews
• 1 cup of almond meal
• ½ cup tapioca flour
• 4 Tablespoons of coconut oil, melted
• 1½ teaspoons of vanilla
• ½ teaspoon Himalayan salt
• 1 Tablespoon corn starch
• ½ cup confectioners sugar
• 3 tablespoons of cashew milk (or any plant based milk)
• ICING:
• 1 cup confectioners sugar
• 2-3 Tablespoons of plant based milk like cashew milk
• sprinkles (optional)

Directions

• Soak the cashew nuts in water for about 30 minutes. Drain the water.
• In a food processor add the cashews, almond meal, melted coconut oil, vanilla and cashew milk. Blend until smooth. If needed add a bit more milk till the mixture is smooth but thick. Transfer to a large bowl. Add the tapioca flour, salt, corn starch and confectioners sugar. Blend until it forms a dough. Wrap the dough in plastic wrap to form a ball. Refrigerate for about 1 hour to seal the flavors together and slightly harden.
• Meanwhile make the icing by mixing together 1 cup of confectioners sugar with 2-3 Tablespoons of confectioners sugar. Put in a plastic baggy and set aside.
• Preheat the oven to 350 degrees F. Using wax paper place the dough on one sheet and then add another large piece of wax paper on top. Roll out the dough )in-between the wax paper) to form about ¼-1/2 inch thick. Remove the top sheet of wax paper and cut out into desired shapes. If sticky at all just dip the cutter into tapioca flour before cutting out shapes for easy removal. Roll extra dough into a ball and repeat rolling out and cutting out until all the dough is used.
• Bake at 350 degrees for 20-25 minutes until slightly browned. Let cool completely before adding the icing.
• Once cookies are cooled cut a slight slit in the corner of the icing baggy and decorate the cookies. Add sprinkles immediately. Let the icing harden about 30 minutes before serving.