Sugar Momma Cookies

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Hello friends! I cannot imagine being allergic to eggs and dairy… any food allergy to me is really devastating. My poor mom recently discovered that she is allergic to eggs and dairy, which has made baking pretty difficult. TWICE she asked for banana bread and I would just automatically put eggs in it… only to remember she can’t eat eggs. #baddaughteralert

But then! The heavens opened up and I discovered the beauty of aquafaba. If you had told me that the brine of canned beans would whip up into a meringue or act as a 1/2 cup: 1 egg substitute, I would have called you crazy (and for people who don’t know about this, they do call me crazy and scrunch up their noses at the idea). But somehow, the starch and proteins that are in bean brine mimic the proteins of an egg… I feel like an alchemist whenever I use it. What’s great is that, while coming out of the can the brine has a distinct smell, when you add sugar and vanilla to the brine you would never guess that it came from a 90 cent can of chickpeas.

It’s magic and wonderful and has opened a world of treats that I can make for my mom. And let me tell you, she loved these cookies! They are simple to make, simple to eat and serve well for both casual use and holidays! I’ve already made them twice and will for sure make them some more!

  • Sugar Momma Cookies

Ingredients:

1 cup of coconut oil, room temperature

½ cup of Aquafaba (bean water)–I am partial to chickpeas, but can use any type of bean! This will not be an entire can of separate chickpea brine so make sure to save what’s left for other recipes. 

1 cup of sugar

1 ½ tspn of vanilla extract (preferably clear to keep the pure color of the cookie)

2 tsp of baking powder

3 cups of flour

Method

Preheat oven to 350 degrees. It’s important to know exactly what temperature your oven is, because these crumbly cookies can be pretty finicky with their bake time. Mine runs a little hotter than 350 so I always bake for the bare minimum.

In a mixing bowl, cream sugar and oil together. I typically cream for about two minutes to ensure they are well incorporated.

Add aquafaba and vanilla extract. Mix for another 2 to 3 minutes.

In a separate bowl, mix your flour and baking powder (sifting if preferred, but it works without it too, because who has time for that?)

In increments, add the flour mixture to your sugar mixture.

Mix thoroughly (typically 3-5 minutes) on medium speed

This dough will be very crumbly and sticky! I typically struggle getting all of it out of the bowl, but then roll it into a ball on my counter before rolling it out and it works.

Flour both your dough and your roller before you roll it out ¼ inch thickness. It’s hard to eyeball this, so I recommend getting a ruler. Any thinner than ¼ inch will make it impossible for the cookie to hold it’s shape and it will definitely crumble and break when transferring it to the baking pan.

Line up the cookies on a baking sheet lined with parchment paper.

Bake for 8-10 minutes. Again, my oven runs slightly hotter, so 8 minutes typically works for me! They won’t be brown and will come out soft, but they will harden as they cool!

These cookies can be eaten straight out of the over or you can ice them! I hope to do a post one day on icing (and will definitely be practicing my icing skills to mimic all of the ABSOLUTELY ADORABLE things you see on Pinterest!)

*Here is the original recipe that taught me everything about this sugar cookie!

What do you think? What is your favorite sugar cookie?