Vegan Coconut Butter Cookies with Ghost Pepper Sea Salt

Christmas cookies... there are the kind that disappear and the kind that don't. You know what I'm talking about. I was hesitant these would be the latter if I actually used the full description of these cookies at my work's holiday pot luck lunch. There are two reasons: 

1) These cookies wouldn't stand a chance next to the Mennonite/Lancaster accesible baked goods it would be up against. 
2) I work in the meat industry and veganism is only rarely mentioned in private circles and in off the record conversations. 

So, naturally, I left the word "vegan" out of the description. I thought there'd be tons left considering I work in Pennsylavnia Dutch territory which means spice is verboten. 

Surprisingly, these cookies were absolutely destroyed by the end of the day. I felt a sigh of relief sweep through my body. The people liked the heat! If you do, too, these are a delightful way to do it up!

Vegan Coconut Butter Sugar Cookies With Ghost Pepper Sea Salt

Cookies
2 3/4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoon egg replacer (or use 1 egg if you don't care about making it vegan)
1 1/2 cups sugar
1 cup coconut butter
1 1/2 teaspoon vanilla extract
1 tablespoon ghost pepper sea salt (you can make your own or buy some at a spice joint)

Icing
3 cups powdered sugar
3 tablespoons plus 2 teaspoons coconut milk
1 teaspoon vanilla
extra salt for sprinkling

• Preheat oven to 325 degrees F. Coat baking sheet with cooking spray or line with wax paper. 
• Combine flour and baking powder in a small bowl.
• Whisk egg replacer with 2 tablespoons water in a separate bowl, set aside.
• Cream sugar and butter in a bowl with an electric mixer until fluffy. Beat in vanilla and egg replacer or egg and beat until smooth. Add flour mixture and beat until dough forms. 
• Divide dough into 2 balls. Roll 1 ball to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, and transfer to baking sheets. Continue with the rest. Sprinkle with ghost pepper sea balt before baking. 
• Bake for 10-15 minutes or until light brown around the edges. Cool for 10 minutes on the baking sheets and then transfer to wire rack to cool completely. 
• Make icing: beat sugar, coconut milk and vanilla until smooth. Add more milk to smooth out if necessary. 
• Spread icing on cooled cookies and sprinkling sugar or more salt or sparkling sugar.

Christmas cookies... there are the kind that disappear and the kind that don't. You know what I'm talking about. I was hesitant these would be the latter if I actually used the full description of these cookies at my work's holiday pot luck lunch. There are two reasons: 

1) These cookies wouldn't stand a chance next to the Mennonite/Lancaster accesible baked goods it would be up against. 
2) I work in the meat industry and veganism is only rarely mentioned in private circles and in off the record conversations. 

So, naturally, I left the word "vegan" out of the description. I thought there'd be tons left considering I work in Pennsylavnia Dutch territory which means spice is verboten. 

Surprisingly, these cookies were absolutely destroyed by the end of the day. I felt a sigh of relief sweep through my body. The people liked the heat! If you do, too, these are a delightful way to do it up!

Vegan Coconut Butter Sugar Cookies With Ghost Pepper Sea Salt

Cookies
2 3/4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoon egg replacer (or use 1 egg if you don't care about making it vegan)
1 1/2 cups sugar
1 cup coconut butter
1 1/2 teaspoon vanilla extract
1 tablespoon ghost pepper sea salt (you can make your own or buy some at a spice joint)

Icing
3 cups powdered sugar
3 tablespoons plus 2 teaspoons coconut milk
1 teaspoon vanilla
extra salt for sprinkling

• Preheat oven to 325 degrees F. Coat baking sheet with cooking spray or line with wax paper. 
• Combine flour and baking powder in a small bowl.
• Whisk egg replacer with 2 tablespoons water in a separate bowl, set aside.
• Cream sugar and butter in a bowl with an electric mixer until fluffy. Beat in vanilla and egg replacer or egg and beat until smooth. Add flour mixture and beat until dough forms. 
• Divide dough into 2 balls. Roll 1 ball to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, and transfer to baking sheets. Continue with the rest. Sprinkle with ghost pepper sea balt before baking. 
• Bake for 10-15 minutes or until light brown around the edges. Cool for 10 minutes on the baking sheets and then transfer to wire rack to cool completely. 
• Make icing: beat sugar, coconut milk and vanilla until smooth. Add more milk to smooth out if necessary. 
• Spread icing on cooled cookies and sprinkling sugar or more salt or sparkling sugar.