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Gluten-Free Vegan Easter Cookies (naturally colored!) Recipe (with Video)

Sesame-free, Tree nut free, Fish-free
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By
aimadeitforyou

Discover our Gluten-Free Vegan Easter Cookies (naturally colored!) Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
30

Prep 15min | Cook 10min

Ingredients

Sugar Cookies
- 2 cups gluten free flour, containing xanthan gum
- 0.5 cup Almond flour
- 0.5 teaspoon fine sea salt
- 0.667 cup Vegan butter, softened at room temperature
- 0.333 cup Coconut oil, melted
- 0.667 cup Granulated sugar
- 1 tablespoon evaporated oat milk
- 1.5 teaspoons Vanilla extract
Icing
- 2 cups Powdered sugar
- 3 tablespoons evaporated oat milk
- 0.125 teaspoon matcha powder
- 0.125 teaspoon beet powder
- 0.125 teaspoon Ground turmeric
- 0.125 teaspoon butterfly pea powder
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Directions

Sugar Cookies Preparation
1. In a bowl, combine the gluten-free flour blend, almond flour, and salt.
2. In a separate bowl, cream together the softened vegan butter, melted coconut oil, and granulated sugar.
3. Add the evaporated oat milk, and vanilla extract, and mix again.
4. Add the flour mixture to the butter mixture and mix until you don't see any dry bits of flour.
5. Cover and let it rest on the counter for 30 minutes.
6. Take the dough out onto a piece of parchment paper, cover that with another sheet of parchment paper, and roll it out to ¼ inch (½ cm) thickness.
7. Put it in the refrigerator while you preheat the oven.
8. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
9. Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using an egg-shaped cookie cutter.
10. Put them on the parchment-lined baking sheet and bake for 8-10 minutes.
11. Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
12. Let them cool completely on the baking sheet before taking them onto a wire rack.
Icing Preparation
1. In a bowl, mix together sifted powdered sugar and evaporated oat milk.
2. Separate the icing into smaller bowls and mix in natural food color.
3. Dip in the top surface of each cookie and set on a wire rack to let it dry.
4. Put the rest of the icing in individual piping bags with a small piping tip.
5. Decorate the cookies by drawing lines and dots with the icing.

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