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
Notes
Be sure to read the Notes for Success section above the recipe!
Storage cookies will stay fresh at room temperature in an airtight container for up to 1 week.
Tried this recipe?Let us know how it was!