So, this recipe…yeah. Kind of the best recipe for pirate cookies I’ve ever had the pleasure of eating. Well, ok, so these are the only pirate cookies I’ve ever eaten, so maybe it’s selling them a little hard–but, really, when you have the urge to “ARGH!” you need a cookie to go with it. And the cookie for that: Vegan and Gluten-Free Pirate Cookies. Because that’s just awesome, that is. Argh. (Heh.)
Ok, so maybe I’m being a little silly. Like really silly. But that’s the fun part of being a mom, right? I mean, I can make pirate cookies one day and then worry about them growing-up safe the next, right? No, I’m pretty sure that’s ok. And I can do whatever I want. There’s not a manual for raising kiddos–or I would have read it, thrown it out and laughed madly as I did so. Because I’m a pirate like that. All rebel-ish and kind of silly. Heh.
Vegan and Gluten-Free Pirate Cookies
- ¾ cup coconut oil, room temperature
- Juice from one can of beans (about 6 tblspns)
- 1½ cup sugar
- 1½ tspn vanilla extract (clear–please please use clear)
- 2 tspn baking powder
- 3 cups Bob's Redmill Gluten-Free flour
- 2 cups powdered sugar
- ⅓ to ½ cup corn syrup
- 1 tblspn coconut milk (like what you use in cereal is fine)
- Food coloring, black and red.
- Preheat oven to 350-degrees.
- Line a baking sheet with parchment paper. Set aside.
- Cream sugar and oil together.
- Add bean juice and extract. Mix thoroughly. Set aside.
- Mix flour and baking powder together well in a separate bowl.
- Add flour/baking powder mixture to the sugar mixture in ⅓ increments.
- Mix thoroughly.
- Dough will be crumbly, but turn it out anyway and simply work with it the way it is.
- Using a roller, roll out the dough to ¼-inch thickness. Do not work any thinner than that or the dough will crumble apart when you try to transfer it to the baking sheet.
- Cut your cookies out using a plain round cookie cutter. Unless you have a special pirate one. Then you should use that. I do not. So, round it was.
- Bake in the oven for 10 minutes. The cookies will not be brown (or they'll be a little burnt on the edges if you're not careful...heh), but you don’t want them to be. If they’re browned, they’ll be too crispy and they’ll fall apart when you try to ice them. So, just 10 minutes. Nothing more.
- There’s an amazing twist to this recipe: you just feel free to eat them straight out of the oven. No need for cooling–other than to cool enough that they won’t burn you. But, these don’t need to cool to be stiff. So nice. Love it!
- But, if you want to ice them, then you DO want them to cool down. So, there's that.
- Once they're cool, mix your coconut milk, powdered sugar and ⅓ cup of your corn syrup together. If it's still too dry, add more corn syrup.
- Separate the icing in thirds and color one third black and one third red.
- Cover ⅓ of the cookies in black icing, ⅓ in white, and the other ⅓ in red.
- Start doodling! Draw some maps with x's marking the spot, some skull-and-cross-bones...anything you can think of that you can draw with a piping bag and the smallest tip you have.
Let me know how your Vegan and Gluten-Free Pirate Cookies turn-out. Just drop me a comment below or find me over on Facebook.