Vegan Column: Celebrating Independence day with vegan cookies

Baking has been part of my life since I was a little kid.

I baked with my mom and both of my grandmas and we have many baking traditions in my family that I have shared with my daughter, particularly around the holidays. As a vegan baker, I am thrilled that there are so many yummy recipes to bake and that there are more options for ingredients for vegan baking, such as dairy-free butter and a number of egg replacements. I use Country Crock Plant Butter sticks as my go-to butter substitute. These can be found at Hy-Vee and Walmart. Ground flax seeds mixed with water to form a gel and aquafaba (the liquid from a can of chickpeas) are common egg replacements in baking. Ground flax seeds can be found in most grocery stores.

Baking brings me so much joy, especially when I can share my baked goods with others.

I especially love to share my baking with the volunteers at the Iowa Farm Sanctuary, where I first started volunteering in March of 2021, and I joined their Board of Directors last year. I had been involved with companion animal rescue since 2007, and while that was rewarding, something was missing. After all, I want all animals to be cared for and safe, including farmed animals. Iowa Farm Sanctuary has roughly 150 rescued farmed animals. These animals are just like companion animals in that they form friendships with one another and with the people who care for them. They feel joy, pain, and fear. They love and protect their babies. They run and play and even get the zoomies. They love life, and they want to live, just like cats and dogs.

Iowa Farm Sanctuary is located in rural Oxford, an easy drive from North Liberty and Iowa City. They have Sanctuary Strolls from 1-4 p.m. on Sundays throughout the summer and into fall. You can visit with the rescued farmed animals while strolling around their beautiful property. You will meet playful baby calves and baby goats, a three-legged cow, sweet elderly sheep, pigs enjoying their wallows, a goose who protects her flock of ducks, a miniature zebu who lives in the house, and even a momma miniature horse and her cute-as-can-be baby. There are so many amazing rescue stories!

This year, the sanctuary is also having a vegan bake sale on the second Sunday of each month. We will have a variety of baked goods, including seasonal selections and traditional favorites, such as these sugar cookie bars, which is one of my favorite recipes. I have baked these yummy treats for a number of bake sales and events. The sugar cookie bars are easy to make, and they are made with ingredients that most of us already have in our kitchens. They are very versatile and can be adapted for any holiday or event.

Adding a tablespoon of lemon zest, a squeeze or two of lemon juice, and yellow frosting makes lemon sugar cookie bars for a fun summer treat. For a festive Christmas treat, add a teaspoon of peppermint extract, then decorate with red or green frosting and top with crushed candy canes and sprinkles as a fun addition. I decorated this batch with a patriotic theme for the Fourth of July.

I hope you give these sugar cookie bars a try. They are delicious and so fun to make and share with family and friends. They will be perfect for your Fourth of July picnic.

Vegan Sugar Cookies Bars

Source: Nora Cooks https://www.noracooks.com/

Servings: 16 bars

• 3/4 cup vegan butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 tablespoons almond milk or soy/oat
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Easy Buttercream Frosting and Sprinkles

• 6 tablespoons vegan butter, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1-3 tablespoons almond milk
• food coloring of choice
• sprinkles

Instructions

Make the sugar cookie bars

1. Preheat the oven to 375 degrees and grease a 9×13-inch pan (or line with parchment paper). Set aside.
2. In a large bowl, either using a handheld or stand mixer fitted with the paddle attachment, add the softened vegan butter and sugar. Beat on high speed for 3-4 minutes, until fluffy and light.
3. Now add the almond milk, cornstarch, and vanilla. Beat on high until fully combined, about 1 minute. Scrape the sides of the bowl as needed.
4. Add the flour, baking powder, baking soda and salt. Mix on low speed until just combined, making sure to scrape the bottom and sides of the bowl a few times.
5. Transfer the cookie batter to the prepared pan and press it down evenly.
6. Bake for 12-15 minutes until light golden brown and it looks done in the middle. Cool completely before frosting.

Make the frosting and decorate

1. In the bowl of a stand mixer or using a handheld mixer, beat the butter until smooth. Add the powdered sugar, vanilla and 1 tablespoon of milk.
2. Beat, starting on low speed and increasing to high for 2-3 minutes. Add more milk if the mixture is too dry or thick. If it is too wet, add more powdered sugar until you have a spreadable frosting.
3. Slowly add in a little food coloring of your choice.
4. Spread the frosting over the completely cooled sugar cookie bars, then top with sprinkles. Cut into bars and serve.

Amy Holcomb lives in North Liberty and works as a supported community living counselor at Goodwill of the Heartland. She shares her home with several cats. She is a member of the Iowa Farm Sanctuary Board of Directors, and she also volunteers for the Johnson County Humane Society and the Iowa Humane Alliance.

Send questions or comments to veganeasterniowa@gmail.com. Visit the VCEI website at https://www.veganeasterniowa.org/ or join the group on Facebook or Meet Up.