Coconut Sugar Cookies

I finally attempted a sugar cookie.  

Without the sugar.

I was once told it wouldn't work, so I stayed away for awhile, until I couldn't resist it any longer. 

I used coconut sugar.

And it worked! 

Sort of. 

They're definitely not a regular sugar cookie.  They're a coconut sugar cookie. I could eat about a million in one sitting, they are so delicious! So, sugar cookie or not, they're good.

They're soft, crunchy at the edges, melt in your mouth, sweet, easy to roll out and cut into sweet little hearts (as was Hannah's request) and fairly simple to make.  Vegan and delicious.  

I kind of miss them and might need to make more.  They're all gone now. :(

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This recipe was adapted from a favorite website of mine, Minimalist Baker, found here. 

​Coconut Sugar Cookies

Total Time: 10 min + Refridgerating Time + 10 min baking

Ingredients:

1/2 Cup Vegan Butter (I used Earth Balance Soy-Free Butter, although if you can have soy, use the stick version as it'll hold up better than mine did!)
3/4 cup Coconut Sugar
1/4 cup Pumpkin Puree
1 tbsp vanilla extract
1 3/4 cup all purpose flour
1/2 tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp unsweetened almond milk

What to do:
1. Mix butter, coconut sugar, vanilla, pumpkin with a a mixer until evenly combined. 
2. In another bowl, combine dry ingredients flour, corn starch, baking powder, baking soda, and salt.
3.  Add dry ingredients to butter mixture and blend until just combined. Careful not to mix too much. Add milk and mix util a soft dough is fomed. Add more flour, if needed.
4. Form into a ball and wrap/cover to refridgerate for 30 min or overnight. 
5. Preheat oven to 350 degrees Fahrenhait and positive rack in the centre of the oven. 
6. Take ball out of the refridgerator and form into smaller balls, to ease rolling or flattening. Cut into shapes or round into balls and flatten.
7. Arrange cookies on a cold, clean baking sheet. 
8. Bake for 10 minutes or so, until slightly brown on edges and not super soft to touch. Tranfer to cooling rack to dry. Store in an airtight container! 
 
Yes, you see ones with frosting. No, I won't be posting the frosting recipe. Sadly, it's not refined-sugar-free frosting.  I just used almond milk in place of regular milk with icing sugar and vanilla.  Not my proudest moment.  Reason there are some with frosting and some without! I can't have the frosting, nor should anyone else, but I haven't found a recipe I like yet for the orginial white frosting. Anyone have a recipe for white icing that'll keep like the original stuff does?