Vegan Sugar Cookies
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup coconut oil (add 2 Tbsp if batter is too dry)
1 1/2 cups sugar (coconut, date or cane)
1 mashed frozen banana
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 375 degrees F.
In small bowl, mix together flour, baking soda and baking powder. Set aside.
In large bowl, cream together coconut oil, sugar, mashed banana, vanilla and almond extract until smooth.
Gradually blend in dry ingredients. The final dough will feel oily and won’t stick to the bowl.
Form dough into one large ball and roll it out with rolling pin until it is 1/8-1/4 of an inch thick.
Cut out shapes with cookie cutters and place on ungreased cookie sheets 1-2 inches apart.
Bake 7-9 minutes at 375 degrees F. Let cookies stand on cookie sheet 3 minutes before removing to cool on wire racks.
Optional: Sprinkle powdered sugar over cookies before serving and only when completely cooled.
Store in airtight container.
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