Vegan Tea Cookies with Coconut and Gingerbread Spices
Developed and photographed by Chef Valentina Cordero.
A delicious tea cookie says "Autumn is here!". These cookies come with all the perks: vegan and gluten-free, chewy with crisp edges, and no cane sugar. This is something we can say YES to.
1/3 C Coconut Butter, warmed
1/3 C Artisana Gingerbread Pecan Butter
1/4 C maple syrup
1 C almond flour
1/2 C coconut flour
1/4 C tapioca or arrowroot flour
4 T water
1 T ground flax seed
1/2 t salt
1/4 t cinnamon
1/4 t vanilla extract
In a large bowl, mix together the flax and water. Let sit five minutes.
Add in the almond flour, coconut flour, tapioca flour, salt, cinnamon and vanilla extract. Mix thoroughly.
Add the warmed coconut butter, Gingerbread Pecan Butter, and maple syrup. Mix with a spatula or your hands until the dough is well-mixed and you can form a ball with the dough. Chill for 10 minutes in the refrigerator.
Meanwhile, pre-heat your oven to 350 F.
After ten minutes, transfer the dough to silpat or parchment paper and roll out with a rolling pin until it is 1/4 to 1/2 inch thick.
Prepare a baking tray with parchment paper. Use your favorite cookie cutter to cut cookies from the dough, transferring each to the baking tray.
Bake for 12-16 mins. They will be ready when the edges just turn golden.
Remove from the oven and let cool on a rack. Decorate with your favorite edible flower petals or gold leaf. Alternately, once they have cooled, frost them with coconut butter or Gingerbread Pecan Butter.