Ingredients
Equipment
Method
Preparation
- Preheat the oven to 375° Fahrenheit.
- In a small dish, measure out the ground flax and 3Tb of filtered water. Combine and set aside to thicken.
- In a medium bowl, whisk together the flour and baking powder. Set flour mixture aside.
Instructions
- In a large bowl cream the butter and sugar together until light and fluffly.
- Add flax egg, vanilla, and almond extract. Blend until smooth and creamy.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fill your cookie press with half of the cookie dough, and press into desired shapes onto the ungreased cookie sheet.
- Place cookies in a preheated oven for approximately 8-10 minutes, or until they turn a light golden brown.
- When your vegan spritz cookies are ready, take them out of the oven and allow them to cool to room temperature on a cooling rack.
- Once they are cooled completely, you may store them in an airtight container. ENJOY!
Nutrition
Notes
These sweet cookies will last on your kitchen counter for several days if stored in an airtight container.
They also freeze very well. Place cookies in a tightly sealed glass container, or a freezer bag, and store them in the freezer for up to 3 months.
You can use coconut oil or any other plant-based butter you prefer. Just make sure you use solid “butter” versus liquid vegetable oils.
I like to use organic all-purpose flour for these delicate cookies. This flour gives the cookie a light texture and a mild flavor.
That said, I have made these vegan spritz cookies using wheat flour, and also almond flour if you are trying to stay gluten-free, and want to make gluten-free spritz cookies.
If you do end up using almond flour, or any other gluten-free flour blend, just make sure to add 1 tsp of Xanthan gum to the flour mixture for the best results.