Going to a party, having a party, serving a Vegan guest? Try these simple cookies out, sure to please!
1 1/2 cups powdered sugar
1/8 teaspoon fine sea salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk (mine was canned, Organic…the cans take some stirring; so you’ll need a separate small bowl & then reserve the rest in your refrigerator)
1 teaspoon vanilla
2 1/2 all-purpose gluten-free flour (I used Bob’s Red Mill)
2 tablespoons cornstarch
2 teaspoon baking powder
Approximately 3 Tbsp. Chocolate mint (cut fresh from my garden)
Approximately 2 Tbsp. Edible lavender (also cut fresh from my garden)
Stir all ingredients in a Medium sized bowl, in order shown (herbs first), if you’re using herbs. This would be a much easier & quicker process with a stand mixer, unfortunately I don’t have one, but that being said it then becomes a great arm workout. (silver lining)
Once your dough is mixed well, cover with plastic wrap, place in refrigerator for 20-30 min.
Preheat oven to 375 F. Cover a cookie sheet with parchment paper, grease very lightly.
Once dough is set, taking small pieces at a time from dough (roughly 1 1/2 in. around), work into a ball in your hand & place on cookie sheet, once all dough balls are on your sheet, use a fork to make marks 1 set a cross in each direction, flattens cookie & also gives nice grooves to catch & trap sprinkled sugar. I used organic cane sugar to sprinkle lightly, but you can use brown sugar, or even cinnamon for a kick, whatever you prefer.
Bake for 8-10 minutes & enjoy!