Ingredients
Cookies:
- 1 cup Wilderness Poets Maple Crystals
- ½ teaspoon Wilderness Poets Vanilla Bean Powder
- ½ cup cashew-based vegan butter
- 2 tablespoons ground flaxseed
- 6 tablespoons water (to make flax eggs)
- 4 cups almond flour or hazelnut flour made from Wilderness Poets Blanched Almonds or Blanched Hazelnuts
- ½ teaspoon baking powder
- 3 tablespoons cornstarch (plus extra for rolling the dough)
- ½ teaspoon sea salt
Icing:
- 1 cup powdered sugar or a sugar-free substitute like allulose or erythritol
- ¼ teaspoon Wilderness Poets Vanilla Bean Powder
- 1 tablespoon plant-based milk
Instructions
- Prep the flax “egg”
- In a small bowl, whisk together the ground flaxseed and water.
- Let it sit for 5–10 minutes to thicken.
- Cream the butter and sugar
- In a large mixing bowl, add the vegan butter and Wilderness Poets Maple Crystals
- Beat with a hand mixer (or vigorously by hand) until light and fluffy.
- Mix in the Wilderness Poets Vanilla Bean Powder and the thickened flax mixture until smooth.
- Combine the dry ingredients
- In a separate bowl, whisk together the almond (or hazelnut) flour, baking powder, cornstarch, and sea salt until evenly combined.
- Form the dough
- Add the dry mixture into the wet ingredients.
- Mix until a soft, thick dough forms.
- If the dough feels too sticky, add 1–2 more tablespoons of almond flour until it holds together.
- Chill the dough
- Shape the dough into a disk, wrap it, and refrigerate for at least 30–45 minutes.
- This helps it firm up and makes it easier to roll and cut.
- Preheat the oven
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Roll and cut the cookies
- Heavily dust your work surface and rolling pin with cornstarch.
- Roll the chilled dough out to about ¼-inch thickness.
- Use cookie cutters to cut into shapes and place them on the prepared baking sheets, leaving a little space between each cookie.
- Bake
- Bake for 10–12 minutes, or until the edges are just turning lightly golden.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely before icing (they firm up as they cool).
Icing Instructions
- Make the icing
- In a small bowl, whisk together the powdered sugar (or sugar substitute), vanilla bean powder, and plant-based milk.
- Start with 1 tablespoon of milk and add a tiny splash more if needed until you reach a smooth, drizzleable consistency.
- Decorate
- Once the cookies are completely cool, spoon or pipe the icing over the cookies.
- Let the icing set at room temperature before stacking or storing.
- Store
- Store cookies in an airtight container at room temperature for 3–4 days, or refrigerate for slightly longer freshness.
