Those eye catching Lofthouse Cookies we all crave have just been veganized!
Tender, soft , fluffy cookie clouds iced with your favorite buttercream recipe!
These vegan Lofthouse cookies will fast become a favorite to eat and they are so easy to make!
As you see I made these for Christmas with the red-white and green icing
But you can of course make these with any colors you love the most!
Big, thick, soft batch cookies with just the right amount of icing!
Sprinkles are optional and you can even make your own!
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Notes for Success & Substitutions
Butter Extract is an optional ingredient but I really find it adds the perfect flavor to these (and all) cookies!
This dough will be very stiff so when you scoop them onto the sheet pan be sure to press them down to look like little patties.
They will not spread but will puff up to a tender light and airy texture
Using a cookie scoop with ensure that each cookie is exactly the same size
This recipe makes 9- 2ounce scooped cookies or 18 #100 scooped cookies
For those against coconut in your recipes you can substitute any nut flour instead
Additionally for those who don’t like to see flecks of flax in their cakes and cookies
I have used Bob’s Red Mill egg replacer instead of the flax meal and water *not sponsored
Simply add another 3 Tbs plant milk to the recipe and add 1 tablespoon of the egg replacer straight to the dry ingredients
Vegan Sprinkles can be hard to come by so here is a good source!
Don’t forget you can always make your own!
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Yield: 9
Lofthouse Cookies
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes
Ingredients
For the Cookie:
- Vegan Butter 6 Tablespoons (85g)
- Granulated Vegan Sugar ½ cup (100g)
- Plant Milk 3 Tablespoons (45ml)
- Vanilla Extract 1 teaspoon
- Coconut OR Vanilla Extract 1 teaspoon (5ml)
- Butter Extract ¼ teaspoon *optional
- Ground Golden Flax Meal 1 Tablespoons (8g) *see notes
- Hot Water 3 Tablespoons (45ml)
- Cornstarch 1 Tablespoon (8g)
- All Purpose Flour 1 cup (125g)
- Coconut flakes 12 Tablespoons (90g) *see notes above for sub
- Salt ½ teaspoon
- Baking Powder 1 teaspoon
- Baking Soda ½ teaspoon
for the icing
Instructions
- Preheat the oven to 350°F
- If using coconut flakes, be sure to grind the coconut flakes to a fine flour consistency in a spice grinder or a food processor.
- Combine the flax meal with the hot water, whisk smooth let stand for 5 minutes to gel
- Combine the room temperature plant milk with the extracts
- Sift the flour, coconut flour & coconut flakes if using, with the baking soda, baking powder, salt, cornstarch
- Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the thickened flax paste, whip on high speed to emulsify
- Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut
- Last add in the milk/extract mixture and mix well
- Scoop with a 2 ounce or #100 scoop onto parchment lined or silicone sheet pans spaced 1″ apart, lightly press each dough ball to flatten slightly
- Then bake in a preheated 350° F oven for approximately 14 minutes or until starting to get golden browned
- Meanwhile prepare your buttercream recipe of choice OR the butter rum glaze
- Combine all the ingredients together in a small bowl for the butter rum glaze & whisk smooth
- Dip the cooled cookies in the glaze or ice with buttercream
Notes
Butter fluff cookies will stay fresh at room temperature in an airtight container for up to 1 week.
For longer storage freeze the dough balls and bake them as you want freshly baked cookies.
