Cookies!! But not just any cookies, vegan cookies! But not just any vegan cookies, these are vegan moon phase cookies, and they are fun and simple and you guessed it, delicious.
The main objective of this recipe was creating the moon phase and bringing that element into one of my bakes. I got inspired a few months ago when checking out Rosanna Pansino’s Nerdy Nummies Cookbook. She has this macaroons recipe with the different phase of the moon iced on top of them and I just thought it was the COOLEST thing!
Actually everything in that book is mind-bogglingly awesome cause she’s pretty awesome (I am assuming this is a fact though I have never met her). Unfortunately I can’t eat ANY of the things in her book because it’s sugar this and sugar that but the moon phase thing really stuck and I couldn’t get it off my mind!
So fast forward a few months. I was thinking what I could bake that would be the right color and shape and that I could adorn with the phases of the moon. My mind went right to some yummy and dark spiced chocolate molasses cookies.
Now please forgive the rustic-looking frosting job I did on these cookies. I am not an expert froster and I don’t think I ever will be. I wanted the frosting to be simple and didn’t want it to seem like too much of a feat to accomplish. For me, who doesn’t like to complicate baking and desserts too much, I am comforted by the fact that these cookies can be made by anybody and with very little effort, yet you still feel like you made something pretty nifty and cool.
I thought it would be useful if I designed a quick guide for you guys below. It has all the phases of the moon you will need to know in order to frost all 10 cookies.
The crescents definitely take more control but the rest is pretty easy! I would recommend first tracing the outline with your piping bag and then filling the rest of it all in. Use a toothpick to even out the frosting and cover the little pockets you missed.
- 6 tablespoons maple syrup
- 2 tablespoons molasses
- 1/4 cup coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1 cup brown rice flour 1/4 cup tapioca flour
- 1/3 cup palm shortening
- 1/4 cup powdered coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 1/4 cup tapioca starch
- 1/4 teaspoon sea salt
- Preheat the oven to 325°F. Line a baking sheet with parchment paper, and set aside. In a medium bowl mix together the maple syrup, molasses and coconut oil, and set aside.
- In a medium bowl whisk together the cinnamon, ginger, nutmeg, salt, baking powder, brown rice flour and tapioca flour. Add the wet ingredients to the dry ingredients and mix well until fully incorporated. Let sit for 2 minutes to allow the baking powder to react a bit and thicken the batter.
- Scoop two tablespoons worth of cookie dough into rounds on prepared baking sheet and bake for 10 minutes. Transfer cookies immediately to a cooling rack.
- While the cookies cool, prepare the icing. In the bowl of a electric stand mixer beat all ingredients except the coconut oil until well combined. While mixing on high, drizzle coconut oil in slowly and mix until whipped together.
- Scoop the frosting into a piping bag and with scissors cut just a little bit off from the tip, or if you are real fancy use a #2 decorating tip. When the cookies are cooled enough pipe on the outlines of the lunar phases and then fill in the centers. Use a toothpick to help spread it evenly.
- To make powdered coconut sugar, simply grind coconut sugar in food processor until it’s finely ground, with a texture similar to powdered sugar.