Instructions

Prep the flax “egg”

• In a small bowl, whisk together the ground flaxseed and water.
• Let it sit for 5–10 minutes to thicken.

Cream the butter and sugar

• In a large mixing bowl, add the vegan butter and Wilderness Poets maple crystals.
• Beat with a stand or hand mixer (or vigorously by hand) until light and fluffy.
• Mix in the Wilderness Poets Vanilla Bean Powder, almond extract, and the thickened flax mixture until smooth.

Combine the dry ingredients

• In a separate bowl, whisk together the almond (or hazelnut) flour, baking powder, cornstarch, and sea salt until evenly combined.

Form the dough

• Add the dry mixture into the wet ingredients.
• Mix until a soft, thick dough forms.
• If the dough feels too sticky, add 1–2 more tablespoons of almond flour until it holds together.

Chill the dough

• Shape the dough into a disk, wrap it, and refrigerate for at least 30–45 minutes.

Preheat the oven

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper.

Roll and cut the cookies

• Heavily dust your work surface and rolling pin with cornstarch.
• Roll the chilled dough out to about ¼-inch thickness.
• Use cookie cutters to cut into shapes and place them on the prepared baking sheets, leaving a little space between each cookie.

Bake

• Bake for 10–12 minutes, or until the edges are just turning lightly golden.
• Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely before icing (they firm up as they cool).

Icing Instructions

Make the icing

• In a small bowl, whisk together the powdered sugar (or sugar substitute), vanilla bean powder, and plant-based milk.
• Start with 1 tablespoon of milk and add a tiny splash more if needed until you reach a smooth, drizzleable consistency.

Decorate

• Once the cookies are completely cool, spoon or pipe the icing over the cookies.
• Let the icing set at room temperature before stacking or storing.

Store

• Store cookies in an airtight container at room temperature for 3–4 days, or refrigerate for slightly longer freshness.