Ingredients
Wet Ingredients
- 1/2 cup vegan butter (softened)
- 1/2 cup coconut oil (softened)
- 1 cup cane sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten-free 1:1 flour (with xanthan gum)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Additional
- 1-2 teaspoons natural red food coloring
- 1/2 cup cane sugar (for rolling the cookies)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray it with non-stick cooking spray to prevent sticking.
- Beat Butter and Sugar: In a large mixing bowl, use an electric hand mixer to beat the softened vegan butter, coconut oil, and 1 cup of cane sugar together until the mixture is smooth and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and pure vanilla extract to the mixture. Continue beating on medium speed until the mixture becomes creamy and well combined.
- Incorporate Dry Ingredients: Gradually add the gluten-free 1:1 flour, baking powder, baking soda, and salt to the bowl. Mix on low speed just until all the dry ingredients are fully incorporated, being careful not to overmix.
- Add Natural Red Food Coloring: Stir in the natural red food coloring a small amount at a time until the cookie dough reaches your desired shade of pink.
- Form Dough Balls and Roll in Sugar: Using a small 1-inch cookie scoop, portion the dough into balls. Roll each ball in the 1/2 cup of cane sugar, then place them on the prepared baking sheet spaced 1-2 inches apart. Gently press down each dough ball to slightly flatten it, which will help the cookies spread during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-11 minutes. They will spread out and develop crackly tops. Although they may look slightly underbaked, this allows them to remain chewy inside.
- Cool the Cookies: Allow the cookies to set on the baking sheet for 5-10 minutes after removing them from the oven. Then transfer them to a cooling rack to cool completely before serving.
Notes
- For best results, ensure the vegan butter and coconut oil are softened but not melted before mixing.
- Adjust the amount of natural red food coloring gradually to achieve your preferred shade of pink.
- These cookies have a chewy texture; bake just until crackly on top to maintain softness inside.
- Use parchment paper or a silicone baking mat to ensure cookies don’t stick.
- The recipe is gluten-free using a 1:1 gluten-free flour blend with xanthan gum.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
