Vegan Sugar Cookies

Doodle loves cookies. I mean LOVES cookies. She really could live on cookies alone, if I let her. I make them because, selfishly, they make an easy snack to send to school. However, I also know that if she has too much sugar and not enough protein, I'm in for a rough evening when I pick her up from daycare. She is not a girl who can handle sugar without protein. So, I buy a pea protein powder from Kirkman Labs that I sneak into almost everything I bake for her. I love Kirkman Labs because I know they are all about pure ingredients that don't contain any of the common allergens. Kirkman is also a huge proponent in using diet and supplements to cure autism. So, I buy many things from them and the protein powder helps me sneak protein into cookies without Doodle noticing. A win-win!

Since we went egg-free in our household, it's been difficult to make a decent sugar cookie. The dough just seems to crumble which makes for a bad sugar cookie experience. Well, I finally figured out the missing ingredient - apple sauce! I added apple sauce to my latest batch of cookies and they turned out wonderfully - no more crumbly dough. Here's the recipe:

Vegan Sugar Cookies

1 cup vegetable shortening
1 cup sugar
1/2 cup agave nectar
1 T pure vanilla
1 T egg replacer
3 T warm water
2 heaping T apple sauce
1 1/4 cup Sweet Rice Flour
1 1/2 cup Sorghum Flour
1/4 pea protein powder (use extra sweet rice flour if you don't have this)
1.5 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt

1. Combine shortening, sugar, agave nectar, vanilla in a large bowl. Beat generously.
2. In a small bowl whisk together egg replacer and warm water until frothy. Add to sugar mixture and beat. Stir in apple sauce.
3. Combine sweet rice flour, sorghum flour, protein powder, baking soda, xanthan gum and salt in a bowl. Gradually add to sugar/shortening mixture while beating with a mixer. Mix well.
4. Form dough into 2 balls and wrap in plastic wrap and refrigerate for at least 2 hours.
5. Sprinkle some sweet rice flour on a large, clean surface and roll out dough with a rolling pin. Cut into desired shapes with a cookie cutter. Repeat step 5 as necessary.
6. Bake in a pre-heated 375 degree oven for 8-10 minutes. Cool on baking rack. Frost with your favorite frosting once cool.

I store the cookies un-frosted in the freezer and take out one at a time for school snack. I add a bit of frosting, before sending to school, that I keep frozen in our freezer.