After the success of my vegan royal icing, I decided to try to give vegan sugar cookies a try. When I made the vegan royal icing, I did it only because I was fascinated with the idea of making something delicious out of the liquid in a can of chickpeas. I didn’t have anyone who follows a vegan lifestyle to make it for, it was pure curiosity.
After consulting Google, I found a recipe that looked interesting on Gretchen’s Bakery’s website. It was a bonus that it too called for aquafaba. I made minimal changes. We love roasted chickpeas so it was no hardship to open another can of them. Directions on how to make roasted chickpeas can be found here
This cookie dough is a little different to work with than my normal sugar cookie recipe. You must work additional flour into the dough after chilling it to be able to successfully roll it out, as is stated in the recipe. I found that we liked the cookies better when they were allowed to brown slightly. Link to Vegan Royal Icing 
I would definitely make them again. Let me know how you like them
Ingredients
- 3 cups (375g) All Purpose Flour
- 1½ teaspoons (7g) Baking Powder
- (3g) Salt ½ teaspoon
- 1 cup (200g)Granulated Sugar
- 4 Tablespoons (60ml) Aquafaba (aquafaba is the liquid from drained chickpeas)
- 1 1/2 Teaspoon (5ml) Vanilla Extract
- 1/2 Teaspoon Lemon Extract
- 1 Cup (226g) Earth Balance Buttery Sticks or Earth Balance Original (in a tub)
Instructions
- Drain can of chickpeas. Set aside chickpeas. The juice is aquafaba and is used in this recipe as well as Vegan Royal Icing.
- Cream the Earth Balance with the sugar until light and fluffy, about 3- 5 minutes. There is no need to soften it.
- Add , the aquafaba and the extracts to the creaming butter/sugar mixture and scrape the sides of the bowl
- Next mix together the flour, baking powder and salt. Add it all at once to the creamed mixture. Mix just until it is all combined.
- Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
- You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.
- Knead it with some flour until it is no longer a crumbly mass, but a soft pliable dough
- Roll out the dough to ¼" thick and cut shapes as desired
- Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
- I found that these cookies taste better if they are baked until they are a light golden brown.
Those are absolutely stunning! Wonderful job!
Thanks Beth!
Wow! Extremely creative- did I missed the Royal icing recipe?!
Thank you! The Vegan Royal Icing recipe is directly after the cookie recipe but there is a link to it in the cookie post.
Opps! You’re right. Sorry about that, thanks again!
Not a problem!!
This is the best recipe ever.. I loved it.. and customerlove too.. it’s better than regular sugar cookie
I’m sorry for the delay in my response. I had computer problems. I’m so glad you and your customers liked the recipe!! It makes me so happy!!
How many 4” cookies would this recipe make?
It depends on how thick you roll your cookies. I can get about 2 1/2 – 3 dozen from a batch.