Ingredients

The following ingredients have 4 Servings
  • 3/4 cup vegan buttery spread
  • 2 teaspoons vanilla
  • 2 Tablespoons unsweetened applesauce
  • 4 Tablespoons organic cane sugar
  • 1/4 teaspoon salt
  • 2 cups gluten free flour (If you aren't gluten free, you can use all-purpose flour or white spelt flour)
  • 1/2 cup dairy free mini chocolate chips
  • 1 cup powdered sugar

Instruction

  • Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. Put the cup of powdered sugar in a small bowl and set aside.
  • Place the vegan buttery spread, vanilla extract, applesauce, salt, and cane sugar in a mixing bowl. Beat on high speed until light and fluffy.
  • Stop the mixer, and add the gluten free flour a cup at a time, mixing until it is all incorporated. The dough will be very thick.
  • Turn the mixer off and stir in the mini chocolate chips.
  • Roll the dough into one inch balls and place them on the cookie sheet, with about an inch and a half in between them. I could fit 12 cookies on a cookie sheet.
  • Bake at 325 degrees F for 18-21 minutes, until the balls are golden brown on the bottom.
  • Remove from oven and let cool for about 15 minutes before rolling in the powdered sugar.
  • While the cookies are warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.
  • Repeat steps 5-8 with remaining dough.
  • Store cookies in an airtight container. They should stay fresh for about 5 days.