Happy Friday Everyone!
I usually make sugar cookies to give as gifts to everyone during the holidays, but this year I had to mix it up. I wanted to make cookies for my grandparents, and my grandma doesn’t eat meat (including eggs) and my grandpa can’t have sugar, so I decided to try and make eggless sugar free cookies. They loved them so I wanted to share my recipe with all of you!
Hope you enjoy!
ps. I still prefer my sugar cookies recipe over this one, the constancy is in my opinion better, but this is a good alternative version.
Eggless Sugar free cookies
(makes about 25-28 cookies)
- 2 1/2 cups of all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup coconut oil (soft otherwise it won’t mix very well)
- 1/4 cup unsweetened almond milk (room temp)
- 2 tsp vanilla extract
- 1/2 cup Agave (you can add a little more if you want your cookies to be sweeter, I would say this recipe is semi-sweet)
Step 1: Combine all of the ingredients.
Step 2: Wrap your dough in some wax paper or plastic wrap and place your dough in the fridge for at least an hour (this will harden your dough up a bit so it will be easier to roll out)
OR: Roll the dough into log then place in the plastic wrap to do a slice and bake style cookie instead. For the slice and bake chill the dough for about an hour or longer.
Step 3: preheat oven to 350 degrees.
Step 4: Line two baking sheets with parchment paper.
Step 5: Roll out your dough not too thin and cut out your shapes. (which is what I did) and place onto the parchment paper un-greased
OR: Slice the log dough into about 1/8 in rounds and place onto the parchment paper un-greased.
Step 6: Bake your cookies for about 20 minutes or until golden brown around the edges. Make sure you watch your cookies.
Let your cookies cool and voila!