Prep Time: 35 minutes Cook Time: 12 – 14 minutes
Yields: 2 Dozen (24 Cookies)
This vegan butter cookie recipe is dairy, egg and nut free! It’s sure to be enjoyed universally. The dough can even be prepped the day before, rolled and cut into shapes, and then placed in the oven the next day to bake so they come out fresh and delicious.
2 1/3 Cups – Whole Wheat Flour
1/8 tsp – Sea Salt
½ tsp – Vanilla Extract
¼ tsp – Banking Powder
1 ½ Cups – Powdered Sugar
14 Tbsp – Vegan Butter
2 Tbsp – Olive Oil
Step 1 – In a large bowl combine whole wheat flour, sea salt, baking powder, and powdered sugar.
Step 2 – In a small bowl combine the vegan butter, flaxseed egg substitute, and olive oil.
Step 3 – Combine both the wet and dry ingredients together and begin kneading the dough. You can add more flour or butter to the surface of the dough if it feels too dry or wet. Place the dough in the fridge for 20 minutes.
Step 4 – Preheat oven to 400°F/200°C. Remove the dough from the fridge and begin to roll out the dough on a floured board until about 1/8 of an inch thick. Cut out cookies in any shape you like.
Step 5 – Take a cookie tray and lightly grease. Place cookies on tray leaving even space between the cookies and bake in the center rack for 12 -14 minutes.
Step 6 – Place cookies on cooling rack for about 15 minutes. Once cooled, you may sprinkle some powdered sugar on top.
It goes without saying that you are more than welcome to use a real egg in this recipe if you wanted to. Plain unsalted butter could be used if you prefer and just keep in mind that baking time can be affected depending on your oven. Checking to see when the cookies appear to have a golden brown outside is when you know they’re ready to be removed from the oven. I didn’t even utilize a cookie cutter, just a glass from my cabinet to achieve a nice and simple circle shape after I rolled out the dough.