Cookie party time! BUBBLE's friend and pastry chef, Katy Peetz, whipped up a gluten-free and vegan holiday coconut sugar cookies that could satisfy even your non-vegan friends and family. So blast your favorite holiday playlist and start an assembly line of these easy-to-make treats that also makes for the most perfect homemade gifts for your loved ones.

YIELD:  24 (2 ¾-inch) cookies

INGREDIENTS:

Cookie Ingredients:

• 1 cup gluten-free flour
• 1/2 cup almond flour
• 3/4 TSP baking soda
• 1/4 salt
• 3/4 coconut sugar
• 1/2 cup vegan butter (softened) 
• 1 TSP vanilla extract
• 4 TSP non-dairy milk 

Bourbon Barrel Aged Maple Glaze Ingredients:

• 2 cups melted coconut butter
• 1/2 cup Bourbon maple syrup
• 1/4 cup non-diary milk 
• Dried rose petals (optional garnish)
• Cacao nibs (optional garnish)

WHIP IT UP:

Cookie Directions

1. Preheat oven 350°F. In a large bowl, whisk together both flours, baking soda, and salt.

2. In a separate large bowl, use a hand mixer to blend sugar and butter until creamy and add vanilla. (If you don’t have a mixer use a wooden spoon and some muscle!)

3. Add flour mixture to butter-sugar mixture and blend until combined-- it will look crumbly. Add milk mixture and blend until smooth.

4. Divide dough in half. Shape each half into a disk then wrap in parchment and chill until slightly firm, 15 minutes.

5. Working with one disk at a time, flour bottom parchment sheet (so dough doesn’t stick). Roll dough between parchment sheets until ¼” thick. Remove top sheet, punch out cookie dough shapes and transfer to a parchment-lined cookie sheet, spacing evenly apart.

6. Bake 8-10 minutes or until edges are lightly browned. Let cool completely before glazing.

Maple Glaze Directions

1. Stir together all ingredients until thick and smooth. Drop a spoonful of maple glaze onto center of cookie then spread with an offset spatula. Sprinkle cacao nibs and rose petals to garnish.

* Glaze note! Keep in a warm spot until ready to use. If glaze cools and thickens too much, heat in  microwave 5-7 seconds.

Contributor: Katy Peetz, Chef and Founder of Keetz