GF Sugar Cookies

INGREDIENTS

COOKIES

• 1/2 cup softened vegan or regular butter
• 2/3 cup organic cane sugar or sugar substitute
• 1 tsp pure vanilla extract
• 1 egg
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 1 2/3 cups gluten-free flour blend
• 2/3 cup almond flour
• 1/3 cup cornstarch or arrowroot
• 1 Tbsp unsweetened almond milk

FROSTING

• 1/2 cup vegan butter (softened // 1/2 cup = 1 stick)
• 1 1/2 – 2 cups sifted organic powdered sugar (to ensure vegan friendly)
• 1/4 tsp vanilla extract
• 1-2 Tbsp unsweetened almond milk
• Natural food dyes

INSTRUCTIONS

1. Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper.
2. Add softened vegan butter to a large mixing bowl and beat or whisk until creamy and smooth – about 1 minute.
3. Add sugar and mix on medium speed until fluffy and light – about 1 minute. Then add egg and vanilla and mix again, scraping down sides as needed.
4. Add baking powder and sea salt and blend or whisk to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined. Add almond milk and stir once more.
5. Chill for 15 minutes.
6. Gently roll into balls – the dough will still be soft so be gentle. Arrange on the parchment-lined baking sheets with 1 inch room between each and press down gently with the palm of your hand to smash slightly.
7. Bake cookies for 10-12 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a plate to cool completely.
8. To make frosting (optional), add softened vegan butter to a mixing bowl and whisk or beat until soft and fluffy. Then sift in powdered sugar in small amounts and mix. Around the 1-cup mark, add the vanilla extract and whisk. Continue adding powdered sugar until you have spreadable frosting.
9. Frost cookies or leave plain! These cookies can be stored at room temp. for 3-4 days.