A Gluten Free, Vegan Recipe for Christmas Cut-Out Sugar Cookies
In a large mixing bowl, use a hand mixer to cream the maple syrup and coconut oil. Use medium speed and stop once you have a thick paste.
Prep the egg repalcer and add to the mix. Blend once more until well combined.
Add the dry ingredients and continue to blend on medium speed. The dough will appear dry.
Add the vanilla extract and almond milk. Mix until you have a nice dough (this will take a minute or two).
Lightly flour a large cutting board or work space. Divide the dough in half and pat into rounds on said workspace.
Place in Tupperware/covered container and refrigerate the dough for 30 minutes.
Preheat the oven to 350 F and line a large cookie sheet with parchment paper.
Lightly flour your workspace again if needed and roll out one of the dough rounds. You want your dough to be roughly 1/4 to 1/2 inch thick.
Bake until the edges begin to brown. Timing may vary depending on your oven and the shapes you choose. I recommend 9 to 12 minutes. Keep an eye so they don't burn.
Keep going until all of your cookies are made. Depending on the shapes you chose you may end up with a different amount of cookies.