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1. Gather the ingredients.

  • 1 1/2 tsp egg replacer
  • 2 Tbsp water
  • 1/4 cup  and 2 Tbsp sugar (preferably coconut palm sugar), plus extra for rolling
  • 2 Tbsp nondairy milk
  • 1/8 cup nondairy butter, cut into small pieces
  • 1 tsp molasses
  • 3/4 cup all-purpose gluten-free flour
  • 1/4 tsp xanthan gum
  • sprinkle of salt
  • 1/4 tsp baking powder
  • 2 Tbsp cocoa powder
  • 3/4 tsp cinnamon
  • confectioner’s sugar, for dusting

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2. Put the wet ingredients together.

In a small food processor (or using a hand mixer in a small bowl), blend together the egg replacer and water until frothy. Add the sugar, nondairy milk, molasses, and nondairy butter and blend well until thick.

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3. Make the rest of the dough and refrigerate.

Place gluten-free flour, xanthan gum, salt, baking powder and cocoa powder in a medium-sized bowl. Mix well. Add wet ingredients to the dry and stir with a spatula until well-combined. Wrap the dough in plastic wrap and refrigerate for 30-45 minutes.

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4. Scoop out the dough.

Preheat the oven to 325 degrees. Using a small melon baller or a rounded teaspoon, scoop out rounded balls of dough. You can also use your hands to roll the dough into small balls.

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5. Roll the dough in sugar.

Place a few tablespoonfuls of sugar and cinnamon into a shallow bowl or on a small plate. Roll your balls of dough in the sugar until the balls are covered all around.

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6. Dust with powdered sugar and bake.

Place the sugar-covered balls onto a prepared baking sheet. I like to use a Silpat. Lightly dust the cookie balls with confectioner’s sugar to give the Blarney stones a weathered, snowy look. Bake for 10 minutes, then remove and let the cookies cool. Serve with a glass of non-dairy milk and enjoy! These cookies are best within 2 days of making them. Happy St. Patrick’s Day!

blarney stone, how-to, healthy recipe, cooking

Vegan, Gluten Free Blarney Stone Cookies
Makes 18-20 small cookies

  • 1 1/2 tsp egg replacer
  • 2 Tbsp water
  • 1/4 cup  and 2 Tbsp sugar (preferably coconut palm sugar), plus extra for rolling
  • 2 Tbsp nondairy milk
  • 1/8 cup nondairy butter, cut into small pieces
  • 1 tsp molasses
  • 3/4 cup all-purpose gluten-free flour
  • 1/4 tsp xanthan gum
  • sprinkle of salt
  • 1/4 tsp baking powder
  • 2 Tbsp cocoa powder
  • 3/4 tsp cinnamon
  • confectioner’s sugar, for dusting

Gather the ingredients. In a small food processor (or using a hand mixer in a small bowl), blend together the egg replacer and water until frothy. Add the sugar, nondairy milk, molasses, and nondairy butter and blend well until thick. Place gluten-free flour, xanthan gum, salt, baking powder and cocoa powder in a medium-sized bowl. Mix well. Add wet ingredients to the dry and stir with a spatula until well-combined. Wrap the dough in plastic wrap and refrigerate for 30-45 minutes.

Preheat the oven to 325 degrees. Using a small melon baller or a rounded teaspoon, scoop out rounded balls of dough. You can also use your hands to roll the dough into small balls. Place a few tablespoonfuls of sugar and cinnamon into a shallow bowl or small plate. Roll your balls of dough in the sugar until the balls are covered all around.Place the cinnamon sugar-covered balls onto a prepared baking sheet. I like to use a Silpat. Lightly dust the cookie balls with confectioner’s sugar to give the Blarney stones a weathered, snowy look. Bake for 10 minutes, then remove and let the cookies cool. Serve with a glass of nondairy milk and enjoy! These cookies are best within 2 days of making them. Happy St. Patrick’s Day!