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Meanwhile, warm the oven by adjusting its temperature to 350 degrees.
After 30 minutes, remove the cookie mixture from the fridge.
Use a medium cooking spoon to form cookies. Dough roll into balls until the dough balls are round.
Onto a baking sheet, place cookie dough, and press down lightly to compact the dough.
Make sure the distance between cookies must be 2 inches.
In an oven, Bake the cookies for 10-15 minutes or until the cookies are baked well.
After baking, cool the cookies on the baking tray for five minutes
After 5 minutes, transfer the cookies from the cooling rack before frosting.
Frosting
Meanwhile, the cookies are cooled, and we will prepare the frosting.
Add room-temperature vegan butter, sugar, and cream into a large mixing bowl.
Whisk it until creamy texture.
Now, add oat milk and vanilla extract to the same bowl and whisk it for another 30 seconds.
Add food color to this mixture (optional). The frosting is ready.
Apply a layer of frosting to the cookies and garnish with vibrant sprinkles.
The cookies are ready. Serve in a cookie tray.
Tips
Use cornstarch to make cookies soft. If necessary, you may also use arrowroot or tapioca starch.
Try to avoid overwhisking the batter.
You may add vanilla and almond extract. The combination of both extracts will enhance the cookie’s flavor.
Use high-quality and normal-temperature vegan butter.
Always refrigerate your dough before baking the cookies.
Notes
Before icing, cookies must be cooled. Otherwise, the icing will melt.
If using unsalted vegan butter, add the following quantities of salt: 3/4 teaspoon for cookies and 1/4 teaspoon for frosting.
Storage Information
Preparation of dough: You can prepare the cookie dough before the time. Cover the cookie dough with clean plastic foil and refrigerate it for 2/3 days.
Refrigerator: We can save the cookies in tightly closed cookie jars. Place this jar in a normal room environment for 2/3 days or refrigerate it for 5/6 days.
Freezer: The remaining cookies can be frozen in two different ways.
Cut the dough into different cookie shapes and shift into a baking tray. Wrap this baking tray with a plastic wrapper and freeze it for 1/2 months.
You can store the baked cookies in the freezer for up to two or four months.
Reheating: We will bake the cookie dough in the oven for 10/15 minutes ( instructions already mentioned above)
FAQs
What other flavors do we add to make cookies?
Customize the cookies with different flavors like strawberry flavor, pumpkin spicy, lemon flavor, and orange zest.
Can we prepare vegan Loft house cookie dough earlier?
Yes, you can prepare the dough earlier, cover it with a plastic wrapper, and store it in the fridge for 2-3 days.
Is it a gluten-free recipe?
No, you can add gluten-free flour instead of all-purpose flour.
Which vegan butter is best for baking cookies?
Miyoko’s Kitchen Cultured Vegan Butter is best for baking cookies.
Nutritional Facts
Serving 1-2 cookies per person
Total Amount 34
Total Calories Per serving: 129 kcal
Carbohydrates 19g
Sugar 12g
Total Fat: 5g
Protein 1g
Dietary Fiber 1g
Iron 1mg
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