- 1 1/2 cups flour (spelt, white, or oat flour) Or make these Keto Cookies
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar (unrefined if desired)
- 6 tbsp oil or melted vegan butter
- 1 1/2 tbsp milk of choice
- 1 tsp pure vanilla extract
*If you want to frost the cookies, feel free to use your favorite icing. The frosting recipe I used is written out earlier in this post. And if you’re a visual person, be sure to watch the video above that shows how to make the cookies!Combine dry ingredients in a bowl. Stir in remaining ingredients to form a dough. It will be dry at first but should turn into cookie dough within a minute of stirring. Either smush dough into a big ball and then roll into cookie balls, or transfer to a gallon-sized ziploc and smush into a ball from inside the bag. If desired, you can refrigerate the dough overnight or even for a few days. When ready to bake, preheat the oven to 325 F. Fold the bag in half, then roll the dough out from inside the bag until it takes up the one half of the bag (as shown in the third photo in this post). Cut open the bag, cut out shapes, and place on a baking tray. Bake 11 minutes. They’ll look a little underdone, so let them cool and do not touch them for at least 10 minutes. Be sure the cookies are completely cooled before frosting them, or the frosting will melt.View Nutrition Facts
Calories: 70kcal