Vegan Loft house cookies are delicious and soft. This recipe requires minimal ingredients to make dairy-free cookies. These cookies are soft, chewy, and crispy. It is a nutritious and wholesome dessert option for those searching for healthy and vegan options. You can enjoy guilt-free Vegan Loft house cookies without any stress. It is a favorite cookie recipe for every person, especially kids who love its taste. We can decorate these yummy cookies with colorful frosting and sprinkles. Let’s bake the cookies together with the (mentioned below) cooking guidelines.
Equipment
- Mixing Bowl
- Baking Tray
- Cooking Spoon
- Baking Sheet
- Cookie tray
Ingredients
- Vegan Butter 1/4 cup
- Granulated sugar, 1 cup
- Vegan sour cream 1/4 cup
- Vanilla extract 1 1/2 tsp
- Almond Extract 1/4 cup; it’s optional
- All-purpose flour, 2 1/4 cup
- Baking soda, one-fourth teaspoon (1/4th tsp)
- Oat milk 2tbsp
- Baking powder, one teaspoon
- Cornstarch 1tbsp
- Salt 1/2 tsp; if using unsalted butter, add salt
Frosting
- Vegan butter, 1/4 cup
- Powdered sugar, 2 cups
- Vanilla extract, 1tsp
- Non-dairy milk 1-2tbsp
- Food color, according to choice
- Sprinkles add for decoration
Ingredients Notes
All-purpose flour: This flour works well to prepare these cookies. We can substitute it with other flour options according to diet restrictions.
Vegan Butter: I used salted and normal (not refrigerated) butter so it quickly mixes with other items. Use only vegan butter sticks available at supermarkets or local markets.
Oat Milk: You may use plant-based milk like hemp, almond, or cashew milk. I use oat milk instead of these options.
Almond and Vanilla extract: Both essences work well with each other and give a unique flavor.
Baking powder and soda: These items are important because they provide a chewy and velvety texture.
Sugar: We used simple, fine powdered white sugar.
Food Color: You can add different colors: orange for a Halloween party theme, red for Valentine’s or Christmas Day, white for a wedding event, blue or pink for a baby shower, and a simple golden color for a New Year celebration.
Instructions
Preparation of cookie
- Add room-temperature vegan butter, sugar, and cream into a large mixing bowl.
- Whisk it until creamy texture.
- Add oat milk and vanilla extract to the same bowl and whisk it for another 30 seconds.
- Next, add cornstarch, baking powder, flour, and salt to the same bowl.
- Mix all ingredients until it turns into a smooth and thick cookie batter.
- For half an hour, place the dough bowl in the fridge.
- Meanwhile, warm the oven by adjusting its temperature to 350 degrees.
- After 30 minutes, remove the cookie mixture from the fridge.
- Use a medium cooking spoon to form cookies. Dough roll into balls until the dough balls are round.
- Onto a baking sheet, place cookie dough, and press down lightly to compact the dough.
- Make sure the distance between cookies must be 2 inches.
- In an oven, Bake the cookies for 10-15 minutes or until the cookies are baked well.
- After baking, cool the cookies on the baking tray for five minutes
- After 5 minutes, transfer the cookies from the cooling rack before frosting.
Frosting
- Meanwhile, the cookies are cooled, and we will prepare the frosting.
- Add room-temperature vegan butter, sugar, and cream into a large mixing bowl.
- Whisk it until creamy texture.
- Now, add oat milk and vanilla extract to the same bowl and whisk it for another 30 seconds.
- Add food color to this mixture (optional). The frosting is ready.
- Apply a layer of frosting to the cookies and garnish with vibrant sprinkles.
- The cookies are ready. Serve in a cookie tray.
Tips
- Use cornstarch to make cookies soft. If necessary, you may also use arrowroot or tapioca starch.
- Try to avoid overwhisking the batter.
- You may add vanilla and almond extract. The combination of both extracts will enhance the cookie’s flavor.
- Use high-quality and normal-temperature vegan butter.
- Always refrigerate your dough before baking the cookies.
Notes
Before icing, cookies must be cooled. Otherwise, the icing will melt.
If using unsalted vegan butter, add the following quantities of salt: 3/4 teaspoon for cookies and 1/4 teaspoon for frosting.
Storage Information
Preparation of dough: You can prepare the cookie dough before the time. Cover the cookie dough with clean plastic foil and refrigerate it for 2/3 days.
Refrigerator: We can save the cookies in tightly closed cookie jars. Place this jar in a normal room environment for 2/3 days or refrigerate it for 5/6 days.
Freezer: The remaining cookies can be frozen in two different ways.
Cut the dough into different cookie shapes and shift into a baking tray. Wrap this baking tray with a plastic wrapper and freeze it for 1/2 months.
You can store the baked cookies in the freezer for up to two or four months.
Reheating: We will bake the cookie dough in the oven for 10/15 minutes ( instructions already mentioned above)
FAQs
What other flavors do we add to make cookies?
Customize the cookies with different flavors like strawberry flavor, pumpkin spicy, lemon flavor, and orange zest.
Can we prepare vegan Loft house cookie dough earlier?
Yes, you can prepare the dough earlier, cover it with a plastic wrapper, and store it in the fridge for 2-3 days.
Is it a gluten-free recipe?
No, you can add gluten-free flour instead of all-purpose flour.
Which vegan butter is best for baking cookies?
Miyoko’s Kitchen Cultured Vegan Butter is best for baking cookies.
Nutritional Facts
Serving 1-2 cookies per person
Total Amount 34
Total Calories Per serving: 129 kcal
Carbohydrates 19g
Sugar 12g
Total Fat: 5g
Protein 1g
Dietary Fiber 1g
Iron 1mg
