Ingredients
- ¾ cup vegan butter
- ¾ cup sugar
- 2 tbsp macadamia nut milk
- 1 tsp vanilla extract
- 1 tbsp arrowroot
- ½ tsp baking powder
- ½ tsp salt
- 2 cups gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- ¼ cup macadamia nut pulp (from macadamia milk)
Directions
- Add the vegan butter and sugar to a mixing bowl, and whip with a hand-mixer until creamy.
- Add macadamia nut milk and vanilla extract to the mixture, and mix using a spatula.
- Add arrowroot, baking powder, and salt to the mixture, and mix again using a spatula.
- Add gluten-free flour, and mix. Add macadamia pulp, and mix again.
- Transfer ball of dough to a sheet of parchment paper, and roll it out until it’s about 1/4 inch thick. Transfer to the fridge for at least one hour to firm up. If you have time, leave it overnight!
- Preheat oven to 350F.
- When ready, cut the cookie dough into desired shapes using cookie cutters, and transfer them to a baking sheet.
- Continue to roll out the remaining dough until it’s all used. Tip: Make sure the cookies are cold when going into the oven, as this is the trick to them keeping their shape! If re-rolling out the dough takes you a bit of time, transfer them back to the fridge for 30 minutes or so, until cold.
- Bake for 10 minutes, or until very lightly colored. They will appear underdone, but don’t worry—they will continue to firm up as they cool!
- Let the cookies cool completely before decorating. You can decorate with icing, sprinkles, powdered sugar, or whatever else you’d like!
