If you’re looking for vegan cookies this Lunar New Year, try out Donny’s recipe!

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: carob chips

Dark chocolate has less sugar and more antioxidants.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds a nutty flavor.

Whip the vegan butter until it is soft.

Add pandan juice and pandan paste to the whipped butter.

Combine all-purpose flour and powdered sugar, then mix well with the butter mixture.

Add a pinch of salt for extra flavor.

Form the dough into logs that are 5 to 8 cm in diameter.

Wrap the logs in transparent foil and freeze for a few hours.

After freezing, take the logs out and cut them into slices about half a centimeter thick.

Place the slices on a baking tray.

Bake the slices at 140°C (284°F) for about 12 minutes.

Leave the baked slices on the tray until completely cold.

Store the cookies in an airtight container, where they stay fresh for about 2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens