Vegan Easter birds nest cookies - gluten-free
You can't go wrong with sugar cookies. They are so soft, buttery, and perfectly sweet. These vegan Easter birds nest cookies are such a delicious dessert made for warm spring days.
Ingredients
Cookies
- 1/2 cup vegan margarine * room temperature
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1/2 cup gf oat flour
- 1/2 cup cassava flour
- 1/2 cup almond flour
- A pinch of salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp soy milk
Vegan chocolate ganache frosting
- 1/2 cup coconut cream *from a can - only the solid part
- 1 cup dark chocolate * about 7 oz
- 2 tbsp powdered sugar * if needed
Instructions
- In a large bowl combine margarine, sugar, and vanilla. Then add flours, baking powder, baking soda, salt, and soy milk.
- Combine and create a thicker but sticky dough.
- Add 1 tbsp of the dough into your hand and form a ball. Slightly flatten the ball and put it onto a baking pan lined with parchment paper.
- Repeat the process until you run out of dough. Make sure the balls at least are 0.7 inches away from each other because the dough will spread out when baking.
- Bake the cookies for 15-17 minutes at 400F (200°C)
- When the cookies are done, let them cool down completely before decorating with frosting.
- Melt the dark chocolate and coconut cream over hot water or in the microwave until the ingredients are combined. Cool down the mixture and put it into the fridge for about 1 hour.
- When the mixture is thick, whisk it with a hand mixer until fluffy and creamy. If your frosting is runny, simply add powdered sugar or cornstarch and put the mixture back in the fridge for about 30 minutes.
- Put the frosting in a piping bag with your favorite nozzle and decorate the cookies. Lastly, add some jelly eggs on top and enjoy!