This recipe is gluten and dairy free, however, for the cookies to spread naturally we add some sugar and replace the rest with maple syrup.
What you will need:
- 3/4 cup unsalted vegan butter, at room temp.
- 1/4 cup white sugar (this is reduced from the original recipe)
- 1/2 cup maple syrup
- 2 eggs, at room temp.
- 2 3/4 cup GF flour (add xanthan gum if not included in flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- leaf shaped cookie cutters
- Optional: maple sugar
In a large bowl, cream the butter, sugar and maple syrup.
Add the eggs and continue to cream. The mixture will be wet since we replaced the sugar with maple syrup.
In a medium bowl, add the flour, baking powder and salt.
Mix the dry ingredients into the wet ingredients and form into a dough. When fully mixed, split into two dough balls, cover each with wax paper and refrigerate for at least an hour.
Preheat oven to 350 degrees. Prepare two baking sheets with wax paper.
Using one ball at a time, roll out on dusted countertop until 1/4 inch thick. Using a flour dusted cutter, cut out shapes from the rolled out dough and place on lined baking sheet. The cookies will spread slightly so keep cookies apart.
Bake cookies for 8-10min or until the edges turn golden brown. Cool on cooling wrap before icing.
For the icing, I used an icing sugar based recipe in a piping bag and drizzled the icing sparingly.
Optional: sprinkle with maple sugar.