Copycat Lofthouse Sugar Cookies

A Classic Turned Vegan

You know those cookies you always walk by in the grocery store? This is them, but a vegan version. I’ve learned you either love or hate these cookies. I hope if you try this recipe, you love them.

The version I made is so delicious! It’s made with healthier ingredients, and naturally colored using fruit. It’s also gluten-free.

If you are craving cookies but don’t feel like making a whole batch, try this! It only makes two large cookies. I love doing this for times when I don’t feel like cleaning up a huge mess from baking.

Since this is considered a small batch recipe, everything is made in one bowl. You also don’t need to chill the dough. The best part, the cookies only take 7-8 minutes to bake.

Vegan butter: you can use any vegan butter you prefer.

Sugar: any granulated sugar will work (white, brown, coconut, etc.)

Frosting: I used a store-bought frosting. Any frosting of your choice will work.

Raspberries: I used frozen raspberries, microwaved them, and then mashed them. You can use fresh or frozen. If you prefer no raspberries, you can use food coloring instead.

I would not recommend substituting the applesauce or almond flour.

TIP: make sure your baking powder isn’t expired or super old. The older it gets, the less it reacts with the other ingredients to work as well as it should.

I always get tons of questions regarding what frosting I use. For this I used a store-bought frosting. Almost all store-bought frostings are vegan, just make sure to check the label.

For these cookies, I love eating them once they have chilled in the refrigerator for around 30 minutes. Personally, I think that’s when they taste the best. The frosting gets a little hardened and they taste extra delicious.

 Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Baking powder

• Almond flour

• Raspberries

• Frosting

• Sprinkles

Recipe:

(Makes TWO large cookies or 6-7 smaller cookies)

• 1 tablespoon melted vegan butter

• 2 tablespoons sugar

• 1 tablespoon applesauce

• ½ teaspoon baking powder

• 11 tablespoons almond flour

• 1 tablespoon mashed raspberries

• 3-5 tablespoons frosting

• 2-3 teaspoons sprinkles

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or cooking spray.

3.    In a bowl melt the butter.

4.    Once the butter is melted, add in the sugar and applesauce.

5.    Stir to combine.

6.    Add in the baking powder and almond flour.

7.    Stir again.

8.    Scoop half the dough onto the cookie sheet and press flat.

9.    Scoop the other half and do the same.

10. Bake for 7 minutes.

11. Once the cookies have completely cooled, mash the raspberries.

12. Combine the raspberries with the frosting.

13. Add on top of cookie with sprinkles.

Store the cookies in an airtight container in the refrigerator. You can also store in the freezer to have them last even longer.

If you try this recipe, please let me know what you think. I’d love to hear.