Pinkie’s Fruity Vegan Butter Cookies
Vegan, gluten free, refined sugar free, heart-healthy, antioxidants
Experimenting with new ingredients is always fun, but especially when I find a new health food that adds antioxidants, promotes gut and heart health and helps fighting inflammation. Have you tried dragon fruit (aka pitahaya or strawberry pear) yet? I added bright pink dragon fruit powder to my vegan butter cookies and they really pop – with color, taste and nutrition! Combined with cranberries and orange zest these cookies have the perfect balance of tangy and sweet. My cat “Pinkie” gets big eyes whenever he sees these on the counter…
| Servings | Prep Time |
| 10People | 20min |
| Cook Time | Passive Time |
| 14min | 60 min |
|
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Ingredients
Dry + Wet
- 1/2 cup +2 tablespoons vegan butter
- 1/4 cup Coconut sugar
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 and 1/4 cups Gluten-free flour mix
- 3 tablespoons freeze dried dragon fruit or raspberry powder
- 1/4 teaspoon Salt
Flavor
- 1/3 cup dried cranberries
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
- Makes 20 cookies
Recipe Notes
1. In a large bowl beat vegan butter, coconut sugar, maple syrup and vanilla until creamy.
2. Fold in flour, dragon fruit or raspberry powder, salt, cranberries and orange zest.
3. Form a round log with the cookie dough and cover in plastic. Move log to the freezer for 20 minutes.
4. Once chilled, cut log into ½ inch (1,5 cm) thick cookie rounds. Make approximately 20 cookies total – 2 inches (5 cm) diameter. Place cookies on cookie sheets spaced 1 inch (2,5 cm) apart.
5. Bake 14 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside.
Serve to the loved ones.
Stay tuned for next holi recipe.