3 Vegan Cookies

Soft Matcha White Chocolate Cookies

INGREDIENTS

• 1 1/2 cups of almond flour

• 1/2 cup of gluten-free flour (I used Bob’s Red Mill brand)

• 1/2 cup of vegan butter

• 3/4 cup of coconut sugar or stevia

• 2 tsp baking powder

• 1/4 tsp salt

• 3 tsp matcha powder

• 1 tsp vanilla extract

Icing

• 1/4 cup of coconut butter

• 1/4 cup of sugar

DIRECTIONS

1. Cream the sugar, butter, and vanilla extract together with a mixer until well combined

2. In a separate bowl, combine the dry ingredients (flour, baking powder, salt, and matcha) together.

3. Gradually mix the dry ingredients into the wet with your mixer until it’s blended together. It should look a bit crumbly but with a moist texture.

4. Line a parchment paper or baking sheet. Preheat the oven to 350 degrees.

5. Roll the cookie dough into balls and flatten them slightly. Put them in the oven for 12 minutes.

6. When those are baking, mix together the coconut butter with sugar and hot water until it looks like a paste.

7. Take the cookies out when they’re done and allow them to cool. Put the icing in a piping bag. If you don’t have a piping tool, I used a ziploc bag and cut a really small hole in the corner to replicate the same effect.

8. Frost the cookies as desired and enjoy.

Ube Crinkle Cookies

INGREDIENTS

• 1 cup almond flour

• 1 cup gluten-free flour

• 1/2 cup of solid refined coconut oil

• 1/2 cup of grated ube halaya (you can find this at any Asian grocery store in the frozen section)

• 1 tsp ube extract

• 3/4 cups of powdered stevia, cane sugar, or coconut sugar

• 3 tsp baking powder

• powdered sugar (for topping)

DIRECTIONS

1. Mix the coconut oil and sugar together until combined well.

2. Sift together the dry ingredients (flour, baking powder) then add it in to the wet mixture gradually.

3. Add in the ube halaya and ube extract LAST. Mix until well combined. NOTE: The ube extract will stain everything so please be wary to use a metal bowl when mixing this in. Do not use plastic.

4. Preheat the oven for 350 degrees while you roll the cookie dough into balls.

5. Dip the cookie dough into the powdered sugar generously and place them on a lined baking sheet and bake for 12 minutes.

Strawberry Lemon Zest Cookies

INGREDIENTS

• 1/2 cup of almond flour

• 1 1/2 cups of gluten-free flour

• 1/2 cup of vegan butter

• 1 cup of powdered stevia or part cane sugar, part coconut sugar (any combination works)

• 3 tsp baking powder

• 1/2 cup of blended strawberries

• 2 tsp vanilla extract

• 1 tbsp lemon juice

• 1 tbsp lemon zest

• 1 cup of powdered sugar (for topping)

• Chopped strawberries, more lemon zest (for topping)

DIRECTIONS

1. Cream the butter, sugar and 1 tsp vanilla extract together. Add in the strawberry puree until well combined.

2. In a separate bowl, mix together the dry ingredients then add it into the wet concoction. Then, add in the lemon zest and lemon juice.

3. Preheat the oven to 350 while you roll the cookie dough into balls. Be sure to flatten them before popping into the oven.

4. While those are in the oven, mix together the powdered sugar, 1 tsp of vanilla extract and a very small amount of warm water until it has the consistency of toothpaste. NOTE: If you add too much water like I did, you can fix this by adding cornstarch until the texture thickens.

5. Take the cookies out of the oven when the timer is up. Get a spoon and drizzle your icing on top of the cookies with swift flicks of your wrist.

6. Top the cookies with your diced strawberries and lemon zest.