The Conversation
Ingredients
- 1 1/4 cups unbleached flour
- 3 tablespoons vegan butter
- 3/4 cups sugar
- 1 tablespoon ground flax seeds + 3 tablespoons water (you can substitute with one egg for the non-vegan version)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can full-fat coconut milk, chilled for at least 4-6 hours
- 2 tablespoons vegan butter (you can substitute with coconut oil too!)
- 1 cup (roughly) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon arrowroot powder (optional)
- 1 container strawberries
- 2 small peaches
Directions
Preheat oven to 350 degrees Fahrenheit.
Mix ground flax seeds and water in a small bowl, and set aside for 5-10 minutes. Let it thicken to the consistency of a raw egg.
Cream your butter, sugar and flax egg until your mixture is smooth.
Add in your dry ingredients, and mix well until you have a doughy consistency.
Put the dough in the fridge for approximately 20 minutes to stiffen.
Roll the dough into small balls, and place them in mini cupcake tins.
Bake for 10-13 minutes.
Set aside and let cool. While they are cooling, you can start your cool whip.
Pour can of coconut milk into a mixing bowl. You can omit some of the liquid if you want more of a frosting-like consistency.
Add softened butter, and mix well with a hand mixer.
Slowly add powdered sugar one tablespoon at a time until you reach the consistency desired.
Add arrowroot powder to stiffen the cream a bit (optional).
Mix in vanilla extract.
Top each cookie cup with a dollop of coconut whipped cream, and put strawberries and peaches on top!
