It has been super cold here lately, so last night we decided it was the perfect opportunity to make some holiday sugar cookies. I used the recipe from Nerdy Mamma and these cookies were delish!
YOU WILL NEED
1 cup coconut oil, room temperature
Juice from one can of beans (about 1/2 cup) – I used pinto beans
1 cup sugar
1 1/2 tspn vanilla extract (clear–please please use clear)
2 tspn baking powder
3 cups flour
Preheat oven to 350-degrees.
Line a baking sheet with parchment paper. Set aside.
Cream sugar and oil together.
Add bean juice and extract. Mix thoroughly. Set aside.
Mix flour and baking powder together well in a separate bowl.
Add flour/baking powder mixture to the sugar mixture in 1/3 increments.
Dough will be crumbly, but turn it out anyway and simply work with it the way it is.
Using a roller, roll out the dough to 1/4-inch thickness. Do not work any thinner than that or the dough will crumble apart when you try to transfer it to the baking sheet.
Cut your cookies out and place them on the baking sheet.
Bake in the oven for 10 minutes. The cookies will not be brown, but you don’t want them to be. If they’re browned, they’ll be too crispy and they’ll fall apart when you try to ice them. So, just 10 minutes. Nothing more.
There’s an amazing twist to this recipe: you just feel free to eat them straight out of the oven. No need for cooling–other than to cool enough that they won’t burn you. But, these don’t need to cool to be stiff. So nice. Love it!