Vegan Sugar Cookies

Step 1

Line a large baking sheet with parchment paper, set aside.

Step 2

In a small bowl, whisk together the water with the ground flaxseed. Set aside for at least 5 minutes or until the mixture becomes gelatinous. 

Step 3

In a large bowl whisk the flour, baking powder, and salt until thoroughly combined.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar on medium speed until mixture is pale and fluffy; about 3 minutes. Scrape down the sides of the bowl periodically to ensure everything is evenly combined. 

Step 5

Add in the flaxseed (our vegan-friendly egg substitute) and vanilla extract to the sugar mixture. Mix on medium-low speed until they are completely incorporated.

Step 6

Transfer half of the dry ingredients into the bowl. On low speed, mix until just combined. Add in the remaining ingredients and mix until it forms a dough; do not overmix.

Step 7

Cover the bowl and place into the fridge to rest and firm up slightly; 15 minutes. Allow dough to come to room temperature; about 15 minutes or until dough is soft enough to scoop. 

Step 8

With a small ice cream scoop, portion out the dough (about a heaping tablespoon or 25 grams) onto the prepared baking sheet.

Step 9

Roll each portion of dough between hands and form into a ball. Space the balls of dough about 2 inches apart. With a flat-bottomed drinking glass, gently press the balls of dough until they are ¼-inch thick and form a 2-inch round. 

Step 10

Place the cookies into the fridge or freezer to chill before baking. Maximum 15 minutes in the freezer; 15 minutes to several hours in the fridge.

Step 11

While the unbaked cookies are chilling, preheat oven to 350°F (177°C).

Step 12

Place chilled cookies into the preheated oven and bake for 12 to 15 minutes or until edges are pale golden in colour.

Step 13

Let cookies cool on pan for 5 minutes before carefully transferring cookies onto a wire cooling rack to cool completely.

Step 1

Place a heatproof bowl (ensure the bottom of the bowl does not touch the surface of the water) fitted over a saucepan with about 2 inches of just simmering water.

Step 2

Add the chopped dark chocolate and coconut oil to the bowl. Stir until chocolate is almost completely melted.

Step 3

With an oven mitt or kitchen towel, carefully remove the bowl from the saucepan and wipe the bottom of the bowl of any moisture. Stir mixture off the heat until chocolate is smooth and melted. 

Step 4

With a spoon or small piping bag, drizzle completely cooled cookies with the chocolate. Alternatively, dip one side of the cookie into the melted chocolate and place onto a parchment lined baking sheet to set.

Step 5

Before chocolate is set, sprinkle with cacao nibs, if desired.