Arrowroot cookies are a delightful treat that combines simplicity with wholesome ingredients to create a perfect snack or dessert. These vegan arrowroot cookies boast a light, crumbly texture with a subtle sweetness that’s gentle on the palate.
Whether you’re catering to dietary restrictions or simply seeking a healthier alternative to traditional cookies, this recipe is a fantastic choice. Arrowroot powder not only acts as a natural thickener but also lends a delicate crispness to the cookies, making them irresistibly crunchy yet tender inside.
In this post, I’ll guide you through an easy-to-follow recipe that uses plant-based ingredients, ensuring the cookies are entirely vegan while maintaining rich flavor and great texture. Perfect for afternoon tea, lunchboxes, or a quick homemade treat, these arrowroot cookies are as versatile as they are tasty.
Let’s dive into why you’ll love making these at home!
Why You’ll Love This Recipe
Vegan-friendly and Allergy-conscious: This recipe avoids common allergens like eggs and dairy, making it perfect for vegans and those with sensitivities.
Simple Ingredients: No complicated ingredients here—just pantry staples and natural sweeteners.
Light and Crisp Texture: Thanks to arrowroot powder, these cookies have a unique melt-in-your-mouth crumbly texture that’s hard to resist.
Quick and Easy: Ready in under 30 minutes, they’re a perfect last-minute baking option.
Plus, this recipe pairs wonderfully with other vegan treats you might enjoy, such as our Kodiak Banana Muffins Recipe or the light and refreshing Lavender Frappe Recipe.
Ingredients
- 1 cup arrowroot powder
- 3/4 cup all-purpose flour (can substitute gluten-free flour blend)
- 1/2 cup powdered sugar (use organic or coconut sugar powder for a healthier twist)
- 1/2 cup coconut oil, melted
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/4 tsp cinnamon or nutmeg for warm spice notes
Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional)
- Cookie cutters or a knife
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Combine dry ingredients: In a large mixing bowl, whisk together the arrowroot powder, all-purpose flour, powdered sugar, salt, and optional spices until evenly distributed.
- Add wet ingredients: Pour in the melted coconut oil, almond milk, and vanilla extract. Mix gently with a fork or your hands until the dough just comes together. Avoid overmixing to keep the cookies tender.
- Form the dough: If the dough feels too sticky, sprinkle a little more arrowroot powder or flour. Roll the dough between two sheets of parchment paper to about 1/4-inch thickness for even baking.
- Cut the cookies: Use cookie cutters or a knife to cut into desired shapes. Transfer the cookies gently onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges just start to turn golden. Keep a close eye to prevent overbaking.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up without breaking.
- Serve and enjoy! These cookies pair beautifully with a cup of tea or your favorite plant-based milk.
Tips & Variations
“For an extra burst of flavor, try adding 1/4 cup finely chopped nuts or dairy-free chocolate chips into the dough.”
- Make them gluten-free: Use a gluten-free flour blend instead of all-purpose flour for a safe option.
- Flavor twists: Incorporate citrus zest like lemon or orange for a refreshing zing.
- Sweetener swap: Substitute powdered sugar with coconut sugar or maple sugar for a more natural sweetness.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer shelf life.
- Rolling alternative: If you prefer a drop cookie, simply scoop tablespoon-sized balls onto the baking sheet instead of rolling and cutting.
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 90 kcal |
| Fat | 6 g |
| Carbohydrates | 10 g |
| Fiber | 0.5 g |
| Sugar | 4 g |
| Protein | 0.5 g |
Serving Suggestions
These vegan arrowroot cookies are perfect served alongside a hot cup of herbal tea or a chilled glass of almond or oat milk. They also make a lovely addition to a brunch spread or holiday cookie platter.
For a decadent treat, try spreading a layer of vegan nut butter or fruit jam between two cookies for homemade sandwich cookies. You might also enjoy them dipped lightly in melted dairy-free chocolate for an indulgent twist.
Looking for more vegan baked goods? Check out our Kodiak Banana Muffins Recipe or explore the Lazy Cookie Cake Recipe for more delicious plant-based ideas.
Conclusion
Arrowroot cookies are a fantastic addition to any vegan baker’s repertoire, offering a simple yet delicious way to enjoy a classic cookie without any animal products. Their light, crumbly texture and subtle sweetness make them a crowd-pleaser for all ages.
Plus, with easy-to-find ingredients and minimal prep time, they’re perfect for bakers of all skill levels.
Whether you’re baking for yourself, family, or friends, these cookies provide a wholesome option that doesn’t compromise on taste or texture. Experiment with the flavor variations to find your personal favorite, and don’t forget to pair them with some cozy beverages or other vegan treats like the Kikkoman Stir Fry Sauce Recipe for a full meal experience.
Happy baking, and enjoy every bite of your homemade vegan arrowroot cookies!
📖 Recipe Card: Arrowroot Cookies Recipe Vegan
Description: Deliciously light and crispy vegan arrowroot cookies perfect for a healthy snack. Made with simple ingredients, they are naturally gluten-free and easy to prepare.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 12 cookies
Ingredients
- 1 cup arrowroot powder
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 tbsp almond milk
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix arrowroot powder, almond flour, baking soda, salt, and coconut sugar.
- Add melted coconut oil, maple syrup, vanilla extract, and almond milk.
- Stir until a dough forms.
- Roll dough into small balls and place on a lined baking sheet.
- Flatten each ball gently with your fingers.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool completely before serving.
Nutrition: Calories: 110 kcal | Protein: 1.5 g | Fat: 7 g | Carbs: 12 g
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