Pinkie’s Fruity Vegan Butter Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1/2 cup +2 tablespoons vegan butter (I used Miyoko)
1/4 cup coconut sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 and 1/4 cups gluten-free flour mix
3 tablespoons freeze dried dragon fruit or raspberry powder
1/4 teaspoon salt
Flavor
1/3 cup dried cranberries
1 tablespoon orange zest 

Makes 20 cookies

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Instructions

1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2. In a large bowl beat vegan butter, coconut sugar, maple syrup and vanilla until creamy. Fold in flour, dragon fruit or raspberry powder, salt, cranberries and orange zest.
3. Form a round log with the cookie dough and cover in plastic. Move log to the freezer for 20 minutes.
4. Once chilled, cut log into ½ inch (1,5 cm) thick cookie rounds. Make approximately 20 cookies total – 2 inches (5 cm) diameter. Place cookies on cookie sheets spaced 1 inch (2,5 cm) apart.
5. Bake 14 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside.

Photos by Milkshake Creative

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