Make These Healthy(ish) Strawberry Peach Sugar Cookie Cups Recipe

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!