Name: Vegan Lofthouse Cookies (Gluten-Free Option) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 3/4 cup (200 g) store bought or homemade oat flour; 3/4 cup (105 g) cassava flour; 1 tbsp cornstarch; 1/2 tsp cream of tartar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 cup (113 g) vegan butter, room temperature; 1 cup (200 g) organic granulated sugar; 1/3 cup (80 g) unsweetened applesauce, room temperature; 1/3 cup (80 g) vegan sour cream or dairy free yogurt, room temperature; 2 tsp vanilla extract; 1/4 tsp almond extract, optional but recommended; 1/2 cup (113 g) vegan butter, room temperature; 2 cups (240 g) vegan powdered sugar; 1 tsp vanilla extract; 1 tsp vegan pink/red food coloring (beet powder, rose powder, hibiscus powder, or liquid red food coloring); Vegan sprinkles to top

Ingredients

1 3/4 cup (200 g) store bought or homemade oat flour

3/4 cup (105 g) cassava flour

1 tbsp cornstarch

1/2 tsp cream of tartar

2 tsp baking powder

1/2 tsp baking soda

1/2 cup (113 g) vegan butter, room temperature

1 cup (200 g) organic granulated sugar

1/3 cup (80 g) unsweetened applesauce, room temperature

1/3 cup (80 g) vegan sour cream or dairy-free yogurt, room temperature

2 tsp vanilla extract

1/4 tsp almond extract, optional but recommended

1/2 cup (113 g) vegan butter, room temperature (for frosting)

2 cups (240 g) vegan powdered sugar

1 tsp vanilla extract (for frosting)

1 tsp vegan pink/red food coloring (such as beet powder, rose powder, hibiscus powder, or a liquid red food coloring, used sparingly)

Vegan sprinkles, to top

Instructions

Step 1: Measure out all ingredients before beginning to ensure a smooth process.

Step 2: In a medium bowl, whisk together the oat flour, cassava flour, cornstarch, cream of tartar, baking powder, and baking soda. Set aside.

Step 3: In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream together the vegan butter and sugar until fluffy, about 3 minutes.

Step 4: Add the applesauce, vegan sour cream or yogurt, vanilla extract, and almond extract (if using) to the creamed mixture. Mix until combined, scraping down the bowl as needed.

Step 5: Sift the dry ingredients into the wet mixture and gently fold them together with a silicone spatula just until combined. Avoid over mixing.

Step 6: Form the dough into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or overnight.

Step 7: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

Step 8: On a generously floured surface, roll out the dough to about 1/2 inch thick. Use a 3 or 4-inch round cookie cutter to cut cookies and transfer them to the prepared baking sheets, spacing about 1 inch apart. Re-roll scraps as needed.

Step 9: Chill the cut cookies in the freezer for 5 minutes before baking.

Step 10: Bake for 8-10 minutes, until edges begin to turn a light golden color. Remove from oven and let cool completely on a rack.

Step 11: To make the frosting, cream together vegan butter and powdered sugar using a hand mixer until smooth. Add vanilla extract and food coloring until desired color is reached. Add a tablespoon of dairy-free milk if needed for fluffiness.

Step 12: Spoon the frosting into a piping bag or plastic bag, snip the end, and pipe onto cooled cookies. Spread frosting evenly with a butter knife and top with vegan sprinkles.

Step 13: Serve and enjoy your delicious vegan Lofthouse cookies!

Tips & Variations

For a nut-free version, omit the almond extract or replace it with extra vanilla extract.

If oat flour isn’t available, you can easily make your own by grinding gluten-free oats in a food processor until fine.

Try alternative natural food colorings like turmeric or spirulina for different frosting shades.

To keep cookies soft longer, store them with a slice of bread in the container to maintain moisture.

FAQs

Can I freeze these cookies?

Yes, you can freeze baked and cooled cookies without frosting in an airtight container for up to 3 months. Frost after thawing for best results.

Can I make these cookies gluten-free?

Absolutely! Using oat flour and cassava flour as listed keeps the cookies gluten-free. Just ensure your oat flour is certified gluten-free if you have celiac disease or gluten sensitivities.