Those eye catching Lofthouse Cookies we all crave have just been veganized!
Tender, soft , fluffy cookie clouds iced with your favorite buttercream recipe!
Big, thick, soft batch cookies with just the right amount of icing!
Sprinkles are optional and you can even make your own!
Notes for Success & Substitutions
Butter Emulsion is an optional ingredient but I really find it adds the perfect flavor to these (and all) cookies!
This dough will be very stiff so when you scoop them onto the sheet pan be sure to press them down to look like little patties.
They will not spread but will puff up to a tender light and airy texture
Using a cookie scoop with ensure that each cookie is exactly the same size
This recipe makes 9- 2ounce scooped cookies or 18 #100 scooped cookies
For those against coconut in your recipes you can substitute any nut flour instead
Additionally for those who don’t like to see flecks of flax in their cakes and cookies
I have used Bob’s Red Mill egg replacer instead of the flax meal and water *not sponsored
Simply add another 3 Tbs plant milk to the recipe and add 1 tablespoon of the egg replacer straight to the dry ingredients
Vegan Sprinkles can be hard to come by so here is a good source!
Don’t forget you can always make your own!
Lofthouse Cookies
Ingredients
For the Cookie:
- 6 Tbs Vegan Butter 85g
- ½ cup Granulated Sugar 100g
- 3 Tbs Plant Milk 45ml
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut OR Almond Extract 5ml *optional
- ¼ teaspoon Butter Emulsion *optional
- 1 Tbs Golden Flax Meal 8g *see notes
- 3 Tbs Hot Water 45ml
- 1 cup All Purpose Flour 125g
- ¾ cup Coconut Flakes *see notes 90g
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
for the icing
Instructions
- Preheat the oven to 350°F
- If using coconut flakes be sure to grind them to a fine flour consistency in a spice grinder or a food processor.
- Combine the flax meal with the hot water & whisk smooth then let stand for 5 minutes to gel
- Combine the room temperature plant milk with the extracts
- Sift the flour & ground coconut with the baking soda, baking powder & salt
- Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light & fluffy then add the thickened flax paste, whip on high speed to emulsify for 5 seconds
- Add the sifted dry ingredients all at once & mix thoroughly until incorporated then add the coconut
- Last add in the milk/extract mixture & mix well
- Scoop onto parchment lined sheet pans spaced 1" apart, lightly press each dough ball to flatten since this dough will not spread in the oven
- Bake in a preheated 350° F oven for approximately 14 minutes or until starting to get golden browned
- Prepare your buttercream recipe of choice to ice the cookies in various colors
This recipe sounds fab. I may be missing something but where do you add the milk/extract mix?
Thanks! WOW! It sure would help if I had the instructions written properly! **facepalm**
Thank you for pointing that out!
here is the updated method::
Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the thickened flax paste, whip on high speed to emulsify
Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut
Last add in the milk/extract mixture and mix well
Hello, I had purchased your Cookies Ebook years ago & cannot view it anymore. I also used to shop from your bakery. I loved your extra large sugar cookie with the small chocolate center. Is this recipe similar? Thank you
Hi Michelle! Thank you! This recipe is more cake-like the ones you are thinking of are here CLICK HERE
Thank you very much Gretchen!! I appreciate your quick response & I am going to bake right now. I always enjoyed all your recipes!!
What brand of vegan butter do you recommend?
I prefer Earth Balance, the main key to success with vegan butter is finding one with the least amount of moisture (which can be difficult to know because it’s not as if it is listed on the label! LOL)
Thank you Gretchen.