Vegan cut-out cookies
|November 6, 2012||Posted by Mabel under Food & Recipes, Little Tastebuds|
This is just a vegan version of the popular sugar cookies because Noah can’t take any dairy. You can use butter in place of margarine if your child has no dairy allergies and depending on their age, add things like cocoa powder, nuts and even dried fruits. I cut back on the sugar by 50% which makes the cookie hardly sweet at all but if you are iffy about the idea of your kid having any form of sugar, you can opt to remove it completely.
NOTE: This is not a soft cookie and makes for a nice teething bar IF you make it thick enough (just be sure to bake it longer – I usually use the colour of the surface as a general guide).
Vegan cut-out cookies
Adapted from Marcus Samuelsson’s recipe here
Babies above 8 months and toddlers (depending on the ingredients used)
1 cup self-rising flour
3-4 tbsp coconut flour (optional; you can replace with diced dried fruit, chopped nuts or 1 tbsp of cocoa powder)
1/4 cup granulated sugar/brown sugar/white sugar
1/2 cup cold margarine/butter (I used a sunflower-olive oil spread)
1 tsp vanilla extract
Zest from 1 lemon (optional; you replace with orange zest or a dash of cinnamon/ginger)
Some ice cold water
- Pre-heat the oven to 170 C.
- In a bowl, add the flours and sugar (and other optional dry ingredients) together before combining well. Add the butter and crumb together with the flour to form breadcrumbs.
- Add in the vanilla essence and mix well to form crumbs before gradually adding ice cold water to bind. Mix together by hand to form a dough.
- Place in the fridge for about 15 mins or up to 1 hour to allow the dough to firm up. (A firm dough makes it easier to roll out, cut and place on the baking tray.)
- When ready, roll out to your desired thickness on a lightly floured surface and cut into whatever shapes you like. Place on a lightly floured baking tray and bake until golden brown. Remove from the oven to cool for 5-10 mins before placing the cookies in an airtight container. Seal the jar when the cookies are fully cooled. You can also frost these cookies or dip them in chocolate when they are cooled.
These should keep up to two weeks in an airtight container. You can freeze them as well; just rebake in the oven for 5-10 mins on medium-low heat (approx 100-130 C).