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Ingredients
  • subheading: SCALE:
  • Cookies
  • 300g (~ 1 ¾ cups + 2 tbsp, see tip in article above) unbleached all purpose flour
  • 1 ½ tbsp matcha powder (omit to make regular vegan sugar cookies)
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 10 tbsp coconut cream or vegan butter, room temperature (not melted though)
  • ¾ cup organic cane sugar (see note 2)
  • 1 tbsp Bob’s Red Mill Egg Replacer mixed with 2 tablespoon water (or see note 3)
  • 1 ½ tsp vanilla extract
  • ¼ tsp almond extract, optional (omit to make nut-free)
  • Vegan Cookie Icing, optional
  • ¾ cup organic powdered sugar
  • 1 to 2 tablespoon water
  • 1 tbsp agave, optional (makes the finished icing a little shiny)
  • Cook Mode Prevent your screen from going dark
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