Last Updated on May 5, 2017 by Cathy Jo Johnson
My love for sweets goes back to my childhood. Grandma Allie was both a great cook and a talented baker. Holidays were her pinnacle. She started baking sometime in mid-November and didn’t stop until almost Christmas!
I can guarantee you that she did not make vegan spritz cookies. In fact, there was nothing low cal in her kitchen ever! A few years ago I started to miss the taste of those cookies and began experimenting with her recipe to see if I could make an alternative that would be both vegan and bring back those childhood memories. I think I got pretty close!
Vegan Spritz Cookies
- 3 ½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups Earth Balance, softened
- 1 cup vegan cane sugar
- 1 “egg” I like Bobs Old Mill but a Flax seed egg would probably work too
- 2 tablespoons soy or almond milk, I use the vanilla
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
Preheat oven to 350 degrees. In a medium bowl, combine flour and baking powder. In a large bowl, beat Earth Balance and sugar with an electric mixer until light and fluffy. Add prepared egg, milk, and extracts. Add flour mixture; mix well. Fill cookie press with dough and press cookies onto an ungreased cookie sheet 1 inch apart. Bake 10-12 minutes or until edges are golden brown. Cool 2 minutes cookie sheet, then remove to wire rack to cool completely.
You are probably asking how are vegan spritz cookies part of a healthy eating plan?
Food like life is meant to be enjoyed. It is good for my soul to indulge once in a while and to have a childhood favorite makes me feel good in many ways. What is one of your childhood favorites? Post in the comment section below.
Want more recipes like these? I post a new one every Saturday.
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