These Vegan Anise Spritz Cookies are a take on beloved Italian Classic Anise Cookie recipe from Grandma Nancy that has been updated to be plant-based, vegan version of this soft cookie that tastes just as buttery and delicious as the original.
From everything I’ve written so far this year, you all know that I am big into Christmas traditions.
And these Anise Cookies are no exception.
They are the one and only holiday cookie my husband asks for each and every year, and this year is no different.
Vegan Spritz Anise Cookies
Now its no secret that I am not vegan, although I do enjoy creating vegan recipes.
I think it is fun to experiment with different ingredients, and I think that it is a great way to honor the food preferences of everyone in the family.
So when I was experimenting with coconut oil that was butter flavored for a client, I thought, what better way to test it out than in a cookie recipe?
And to be honest, there is no way that I am using a full cup of shortening that is called for in the original recipe.
I also substituted aquafaba for the eggs. If you’re new to aquafaba, it is literally the juice that you typically drain off a can of beans.
It performs surprisingly like eggs in baking, and you can even whip them into a meringue.
For this recipe, I substituted 3 tablespoons of aquafaba for ever egg called for.
The Original Recipe
The Updated, Vegan Recipe
This beloved Italian Classic Anise Cookie recipe from Grandma Nancy has been updated to be plant-based, vegan version of this soft cookie that tastes just as buttery and delicious as the original.
- 1.5 cups coconut oil, butter flavor
- 1 cup white, granulated sugar
- 6 tablespoons aquafaba or two eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 3.5 cups white flour
- 1/8 teaspoon baking soda
- 1 cup powdered sugar
- 3 teaspoons plant-based milk I used Soy
- 1/2 teaspoon anise extract
- sprinkles of choice
Preheat the oven to 350 degrees.
Line baking sheets with foil and grease, set aside.
Cream the coconut oil and sugar with a beater on high.
Add the aquafaba, vanilla extract, and anise extract. Mix well.
Add the baking soda and the flour, by the cup full, until the dough is fully formed.
Roll the dough into balls, spacing approximately 2 inches apart.
Bake for 12-15 minutes.
If icing, allow the cookies to cool mostly.
Whisk together the powdered sugar, soy milk and anise extract.
Add a spoonful of icing and top cookies with sprinkles while the icing is still wet.
I hope you enjoy this holiday recipe as much as I do! Happy Holidays to you and yours, and remember, don’t worry so much about what you’re eating, and worry more about capturing those precious memories with your loved ones ♥
Latest posts by Emily Kyle (see all)
- Korean Bulgogi Beef Salad Bowl - July 14, 2018
- 5 High-Protein Post-Workout Snacks You Can Keep in Your Gym Bag - July 9, 2018
- Welcome to The Millennial Garden - July 7, 2018
- Inside the Millennial Garden June 2018 - July 5, 2018
- Garden Harvest Veggie Pesto Skewers - July 3, 2018