Vegan Easter Cookies for Holiday Baking
Ingredients
- 1 flax egg
- 180g oat flour
- Pinch of salt
- 80g coconut sugar
- 1/2 teaspoon baking powder
- 1/2 cup of raisins
- 100g vegan butter
- 4-5 teaspoons almond milk
Preparation
Preheat the oven to 180C°. Prepare the flax egg by whisking 1 tablespoon ground flax seeds with 3 tablespoons water and setting it aside for 10 minutes.
In a medium mixing bowl, stir together the flour, salt, baking powder, and raisins.
Using an electric hand whisk, cream the vegan butter, almond milk, and sugar together in a large mixing bowl until light and fluffy.
Stir the flax egg into the butter and sugar mixture.
Add the flour and other dry ingredients and mix well with your fingers until you have a dough.
Lightly knead the dough on a lightly floured work surface.
Roll the dough out with a rolling pin.
Cut out rounds of the dough using a circular fluted cookie cutter.
Transfer them onto two greased and lined baking trays.
Prick the surface of each round a couple of times with a skewer.
Bake the biscuits for 15-20 minutes, swapping the trays around after 10 minutes, until golden brown.
Keep an eye on them to ensure they do not overbake.
Remove from oven and let cool; enjoy your vegan Easter cookies.