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Leprechaun Hat Cookies
With this wonderful St. Patrick’s Day, you can spread Irish luck to everyone with these Leprechaun Hat Cookies. Perfect for St. Patrick’s Day treats and I’m sure kids will love this too. These adorable cookies are made with some store-bought ingredients. Leprechaun Hat Cookies have already existed the original recipe is non-vegan. But this time we make this gluten-free and vegan. Yes, we make this unique for vegan eaters like you.
Are you curious as to why they made leprechaun hat cookies? That’s an old Irish legend about leprechauns. They grant wishes in exchange for something, which is why leprechauns are associated with a holiday honoring Irish culture while celebrating St. Patrick’s Day. See, we have prepared a recipe for you and you learned something from us. Learn more About Vegan Globetrotter.
If you are still looking for leprechaun or related recipes, we still have that;
Try Our Leprechaun Hat Cookies:
Leprechaun Hat Cookies
- 11 tbsp unsalted butter softened
- 6 oz sugar powder, gluten-free
- 1 tsp orange zest grated
- 1/2 tsp vanilla extract pure
- 1 tbsp flaxseed + 3 tbsp water
- 4-5 tsp soy milk
- 1-2 cups all-purpose flour sifted
- 1 tbsp baking powder
- kosher salt to taste
- 16-18 marshmallows gluten-free, regular, trader joe's brand
- 3 cups vanilla frosting Duncan Hines brand, vegan butter
- green food color vegan
- 5 small tootsie rolls vegan
- 17 chocolate chips vegan
- Preheat the oven to 375°F.
- In a mixing bowl, combine sugar, orange zest, vegan butter, and vanilla extract. Mix well till creamy.
- Add the flaxseed with 3 tbsp of water, or melt the flaxseed with 3 tbsp water ahead of time.
- Combine the soy milk into the mixture. Mix well till smooth.
- Slowly add the dry ingredients to the pureed mixture. Mix well till the dough has been achieved.
- Scoop the cookies and roll them into balls, flatten them to make a circle. Place them on a baking sheet.
- Bake for 10 minutes till golden brown around the edges.
- Put a marshmallow on top of each cookie as soon as they come out of the oven. Allow cool completely for 1-2 hours and set them aside. (See note)
- Melt the vegan butter or vanilla frosting in 30 seconds. Saute in the green food coloring until the desired shade of green is achieved.
- While the cookies are still cooling, spread the frosting evenly over each cookie until it is completely covered.
- Allow 6 hours for them to coat completely.
- Using a cutter, roll out the tootsie roll over into a thin sheet.
- Put a tootsie roll strip over the marshmallow's base where the sugar cookie meets.
- Attached are the chocolate chips into the rolled strip. Repeat with the remaining cookies.
- Serve with some St. Patrick's topper your cookies to look more edible.
- The heat from the cookie will enable the marshmallow to hold to the cookie.
If you make these Leprechaun Hat Cookies please leave a comment below and rate the recipe on the recipe card.
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