Vegan Sugar Cookies
Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.
Author Beachbody
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 12 cookies
Calories 73 kcal
Ingredients
Nonstick cooking spray
1 cup almond flour sift after measuring
1 dash sea salt (or Himalayan Salt)
1 dash baking soda
2 Tbsp. pure maple syrup
1 Tbsp. extra virgin organic coconut oil melted
1 tsp. pure vanilla extract
2 tsp. unsweetened almond milk
Parchment paper
Instructions
Preheat oven to 325° F.
Lightly coat large baking sheet with spray. Set aside.
Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
Combine maple syrup, oil, and extract in a small bowl; mix well.
Add maple syrup mixture to almond flour mixture. Add milk slowly; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.
Cut log into twelve slices. Spread slices out on prepared baking sheet.
Bake for 8 to 10 minutes, or until set.
Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from sheets and cool completely on a wire rack (or on parchment paper).
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