ABOUT THE RECIPE:
My Grandma made a butter-based version of these cookies every winter holiday season, and my Mom followed suit. As a child, I used to sneak these cookies right off of the dessert tray, even before dinner was served! My jazzy plant-based version is every bit as good as Mom's and Grandma’s cookies. . . and no one will ever suspect that it’s vegan and gluten-free!
Makes 24 to 26 Cookies
INGREDIENTS:
COOKIES
1 cup homemade oat flour (use gluten-free if needed, see note)
1⁄2 cup ground walnuts or pecans (see note)
2 tablespoons vegan confectioners’ (powdered) sugar
6 tablespoons cold vegan buttery spread
1 teaspoon vanilla extract
2 to 2½ teaspoons cold vanilla-flavored or plain dairy-free milk
TOPPING
1⁄2 cup vegan confectioners’ (powdered) sugar
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper.
Put the oat flour, walnuts or pecans, and 2 tablespoons confectioners’ sugar in a medium bowl and stir with a dry whisk to combine. Add the vegan buttery spread and vanilla. Mix together using a dough blender or large fork. Add the dairy-free milk, 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.
Form the dough into a long, thin log. Cover the log loosely in parchment paper, and refrigerate for 20 to 30 minutes, or until almost firm to the touch. Cut a ½- to 1-inch thick slice from the dough log.
Put the slice on the lined baking sheet and form it into a crescent shape. Repeat with the remaining dough, until you have formed 20 to 26 cookies.
Bake for 7 minutes, then decrease the heat to 300 degrees F. Bake for 10 to 12 minutes more, or until the cookies are slightly golden around the edges. Put the baking sheet on a wire rack and let cool for 10 to 15 minutes.
Pour 1⁄2 cup confectioners’ sugar into a small bowl. Roll each cookie in the confectioners’ sugar. Arrange the cookies on a pretty serving tray. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.
NOTE: To make oat flour, place 1¼ to 1½ cups rolled oats (use gluten-free if needed) in a blender and process into a coarse flour. Measure flour and proceed with recipe as directed.
NOTE: To grind walnuts or pecans, place about 1/2 to 2/3 cup chopped walnuts or pecans in a blender and process into coarse crumbs. Measure ground nuts and proceed with recipe as directed.
Ingredients
Directions
ABOUT THE RECIPE:
My Grandma made a butter-based version of these cookies every winter holiday season, and my Mom followed suit. As a child, I used to sneak these cookies right off of the dessert tray, even before dinner was served! My jazzy plant-based version is every bit as good as Mom's and Grandma’s cookies. . . and no one will ever suspect that it’s vegan and gluten-free!
Makes 24 to 26 Cookies
INGREDIENTS:
COOKIES
1 cup homemade oat flour (use gluten-free if needed, see note)
1⁄2 cup ground walnuts or pecans (see note)
2 tablespoons vegan confectioners’ (powdered) sugar
6 tablespoons cold vegan buttery spread
1 teaspoon vanilla extract
2 to 2½ teaspoons cold vanilla-flavored or plain dairy-free milk
TOPPING
1⁄2 cup vegan confectioners’ (powdered) sugar
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper.
Put the oat flour, walnuts or pecans, and 2 tablespoons confectioners’ sugar in a medium bowl and stir with a dry whisk to combine. Add the vegan buttery spread and vanilla. Mix together using a dough blender or large fork. Add the dairy-free milk, 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.
Form the dough into a long, thin log. Cover the log loosely in parchment paper, and refrigerate for 20 to 30 minutes, or until almost firm to the touch. Cut a ½- to 1-inch thick slice from the dough log.
Put the slice on the lined baking sheet and form it into a crescent shape. Repeat with the remaining dough, until you have formed 20 to 26 cookies.
Bake for 7 minutes, then decrease the heat to 300 degrees F. Bake for 10 to 12 minutes more, or until the cookies are slightly golden around the edges. Put the baking sheet on a wire rack and let cool for 10 to 15 minutes.
Pour 1⁄2 cup confectioners’ sugar into a small bowl. Roll each cookie in the confectioners’ sugar. Arrange the cookies on a pretty serving tray. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.
NOTE: To make oat flour, place 1¼ to 1½ cups rolled oats (use gluten-free if needed) in a blender and process into a coarse flour. Measure flour and proceed with recipe as directed.
NOTE: To grind walnuts or pecans, place about 1/2 to 2/3 cup chopped walnuts or pecans in a blender and process into coarse crumbs. Measure ground nuts and proceed with recipe as directed.
Notes
