Recipe by Patti Paige of @bakedideas (adapted from @veggiekins)
- 1/ 3 cup maple syrup
- 1/ 2 cup tahini
- 1/ 2 teaspoon vanilla extract
- 1 cup plus 3 tablespoons oat flour
- 1/ 3 cup Valrhona 100% Cocoa Powder, sifted
- 1 teaspoon baking powder
- 1/ 4 teaspoon cayenne pepper, optional
- pinch salt
In the bowl of a stand mixer, combine maple syrup, tahini and vanilla extract. Mix on medium low until smooth. (an electric hand mixer or even a wooden spoon will also suffice).
Combine oat flour, cocoa powder, baking powder, cayenne pepper and salt in a medium bowl and whisk to combine.
Add dry ingredients to wet and mix just until a dough forms. Dough should be moist but not sticky.
Place dough between 2 sheets of parchment paper and roll about 1/4 inch thick. Place in freezer or refrigerator for at least 1/2 hour (or longer if you like) until slightly firm.
Preheat oven to 350˚F. Peel away both pieces of parchment and return dough to one piece of parchment. Cut out the cookies and place on a baking sheet lined with parchment.
Bake for 9 - 12 minutes depending on size and shape. I baked the dog cookies for 11 minutes. Cookies will firm up as they cool.
For the Vegan Icing
- 3 ounces aquafaba, chickpea liquid
- 5 cups powdered sugar, sifted if you are planning to pipe the icing
- 1 teaspoon vanilla extract
To Make the Vegan Icing
In a stand mixer, whip the aquafaba until just foamy (about 30 seconds). Turn off the mixer and add powdered sugar and vanilla.
Mix on low speed to incorporate the sugar. Then mix on medium high for 5 - 6 minutes until icing is stiff and white. Icing should be stiff so that you can thin it to the consistency you need.
To ice your cookies, thin icing with water until the consistency is good for icing or piping the cookies. If piping, like I did, the consistency should be similar to that of tooth paste. Decorate as you like! cing will keep for at least a week in in an airtight container in the refrigerator. It can also be frozen.