Healthy Brown Sugar Spritz Cookies
Ingredients
- ½ cup Unsweetened Vanilla Soy Milk (room temperature)
- 63g (4½ tbs) Coconut Oil (melted)
- 96g (½ cup) Sucanat
- 2 tsp Vanilla Extract
- 2 tsp Liquid Stevia Extract
- 1 tsp Natural Butter Flavor
- ½ tsp Salt
- 120g (1 cup) Oat Flour
- 102g (¾ cup) Sweet White Sorghum Flour
- 13g (1 tbs) Ener-G Egg Replacer
- 2 tsp Double-Acting Baking Powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 3 cookie sheets with Silpats or parchment paper.
- Prepare a large pastry bag with star tip and place into a large/tall mug.
- In a large bowl, stir together the soy milk, coconut oil, sucanat, extracts and salt.
- In a small bowl, whisk together the oat flour, sorghum flour, ener-g egg replacer powder and baking powder. Dump the dry over the wet and fold together well.
- Scoop the batter into the pastry bag and refrigerate for 20 minutes.
- Take the pastry bag out of the fridge and pipe short "fingers" or spritz cookies. Bake for ~14 minutes, or until the edges have browned. Transfer cookies to a wire cooling rack to let cool completely.
Recipe Notes
*I made quite a variety of shapes when I made these cookies so I'm not sure of the exact amount of cookies it made, but the recipe will make A TON of the star-shaped bite-sized cookies seen pictured in the post. A ton of healthy cookies = the best cookies :)
**These cookies are best THE DAY THEY ARE MADE. I stored my cookies tightly covered at room temperature and they softened quite a bit and turned a bit crumbly. Not a total loss though, these cookies were great on top of yogurt and oatmeal!