Our recipe contribution today comes from Yuvenya or @yuvfit. She's got a hack for a super simple and super delicious vegan butter cookie recipe down below using our very own Medella Organic Coconut Flour!
Ingredients:
- 2/3 cup Medella Organic Coconut Flour
- 70g vegan butter
- 1/4 cup caster sugar (you can also use Medella Organic Coconut Sugar)
- Egg replacer (equivalent to 1 egg) *see notes
- 1-2 tbsp Medella Coconut Cooking Oil (if needed to firm the dough)
Directions:
- Preheat oven to 180ºC (350ºF).
- Place coconut flour, vegan butter, sugar and egg replacer in a bowl, and mix well by hand or with an electric mixer until a cookie dough ball is formed. (If the dough is still crumbly, add some coconut oil)
- Refrigerate dough for at least 10-15 minutes to firm up.
- Remove from the fridge, and roll about 1/2 - 1 tbsp. of the dough into balls.
- Place the dough ball onto a prepared baking sheet & pan. Flatten the ball with a fork
- Repeat step 5 with the remaining cookie dough
- Bake at 160°C for 15 minutes or until light golden brown on the sides.
- Cool down cookies on the baking sheet until it reaches room temperature.
- Dig in! *see notes
Notes:
- Flax eggs may be used as an alternative to egg replacer [1 egg = 1 tbsp. of ground flaxseeds + 3 tbsp. of water]
- These cookies can be enjoyed plain or be decorated with a drizzle of melted dark chocolate, desiccated coconut, or even crushed nuts - go wild!
- Can be stored in a cookie jar for up to 10 days or kept refrigerated
