These egg shaped cookies are completely eggless! Aquafaba (the liquid found in a can of chickpeas) takes the place of eggs in our Royal Icing recipe, and all of our colors come from natural, plant based sources.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper
In a medium bowl, combine water, oil, lemon and vanilla extract.
Add in Lemon Almond Baking Mix and stir until just combined.
Sandwich the cookie dough between two sheets of parchment paper and roll out 1/4 inch thick.
Cut dough with cookie cutters of your choice (we used eggs, tulips and bunnies) and place cookies on prepared baking sheet. Depending on the size of your cookie cutters your should get about 12 cookies
Bake 13-15 minutes. Allow to cool completely.
Once cool, decorate your cookies with Vegan Royal Icing (see directions below)
Vegan Royal Icing
Using either a stand mixer or a hand mixer, blend the aquafaba on high for 2-4 minutes until it turns white and sticky.
Add salt, vanilla extract, and powdered sugar on low until fully incorporated and then switch to high for 6-8 minutes.
Add 1 tablespoon water and blend on high until combined.
Divide the icing into three separate container.
For Yellow Icing: slowly add up to 1/8 teaspoon turmeric powder until desired color is achieved.
For Green Icing: slowly add up to 1/8 teaspoon spirulina powder until desired color is achieved.
For Brown Icing: slowly add up to 1/2 teaspoon cocoa powder until desired color is achieved.
These fun cut out cookies will brighten up the table after Easter dinner!
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