Ingredients

The following ingredients have 24 Servings
  • 2 cups almond meal
  • 1/2 cup vegan buttery spread (melted)
  • 2 Tablespoons flax seed meal
  • 6 Tablespoons water
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup gluten free flour blend
  • 2 Tablespoons unsweetened applesauce

Instruction

  • Make the flax seed egg replacers: in a small bowl, mix the flax meal and the water and set aside. In a few minutes it will become a gel.
  • In a large bowl, mix the almond meal, gluten free flour, sugar, cinnamon, salt, and baking soda.
  • Add the melted buttery spread, applesauce, flax seed egg replacers, and vanilla extract.
  • Put the bowl of dough in the refrigerator to chill for 30 minutes.
  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Drop the dough onto the prepared cookie sheet. Bake at 350 degrees for 15-20 minutes. Do not overbake, you want them to be chewy.