BAKING, X-MAS | November 22, 2016 | By



Yields 100
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Prep Time
30 min
Cook Time
12 min
Prep Time
30 min
Cook Time
12 min
  1. 1 cup (250 g) sugar
  2. 9 oz (250 g) vegan butter, room tempered
  3. 2 tsp egg replacer mixed with 1/4 cup water (I used No Egg by Orgran)
  4. 2 cups (500 g) potato starch
  5. 1/2 cup (125 g) all purpose flour
  6. 2 tsp vanilla sugar
  7. 1,5 tsp baking powder
  8. 1/5 tsp salt
  1. Heat the oven to 390 F (200 C).
  2. Whisk the room tempered vegan butter and sugar until you have a relatively fluffy butter cream.
  3. Add the egg replacer and stir it in.
  4. Mix the potato starch, all purpose flour, salt, vanilla sugar and baking powder and add it to the butter cream through a sieve. Work the dough with your hands until it's nice and firm. Leave the dough in the fridge for about 20 minutes.
  5. Line a baking sheet with parchment paper.
  6. Roll small balls of the dough (about 1/2 inch size) and place them on the baking sheet. Approximately 40 per baking sheet. Press lightly down with a fork on each cookie before baking.
  7. Bake for 10-12 minutes. The cookies should be light on top and a little bit golden underneath. Leave them to cool down on the tray. Keep them in an airtight cookie container.
  1. Do not work the dough to much. If the dough is very sticky you can use a small amount of flour and work it some more.
  2. These cookies are perfect for dipping in your coffee or with a cup of tea!


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