These vegan cookies are always such a nice addition to any dessert table, especially when paired with rich dark chocolate desserts or cakes. Feel free to substitute almonds or walnuts for the cashews; while both are more traditional than cashews, I prefer the cashews which lend a richer, creamier flavor.
Makes about 3 dozen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 cup (2 sticks) dairy-free soy margarine
- 1/2 cup confectioners' sugar, plus about 1/2 cup more for dusting
- 1 T. coconut milk or almond milk
- 1 t. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground cashews
- 1/4 t. salt
1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl using an electric hand mixer, cream the dairy-free soy margarine until smooth. Add the confectioners sugar and beat until fluffy and well combined, about 3 minutes. Add the coconut milk and vanilla, beating until smooth.
3. In another bowl, sift together the flour, ground cashews and salt. Add the dry ingredients to the wet, mixing until the mixture just comes together. Form the dough into 1-2" balls. Place about 1/3 cup-1/2 cup confectioners sugar in a small bowl. Dredge the cookie dough balls in the powdered sugar until well coated, placing on the prepared sheet as you work. Bake until lightly golden, about 15 minutes. Allow the cookies to cool on a wire cooling rack until completely cool, then roll them again in confectioners' sugar. Serve in individual paper pastry cups at room temperature.