Description
So soft and chewy, you will never believe they’re gluten-free, dairy-free, and egg-free! Hello Christmas!
Ingredients
- 5 Tablespoons Vegan Butter, At Room Temperature
- ⅓ cups Raw Organic Cane Sugar, Plus 2 Tablespoons For Rolling
- 2 Tablespoons Unsweetened Applesauce
- 1 teaspoon Vanilla Extract
- ½ teaspoons Almond Extract
- 1 cup Oat Flour (110g, See Note)
- 1 Tablespoon Non-GMO Cornstarch
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ⅛ teaspoons Salt
Preparation
Preheat oven to 350ºF and line a cookie sheet with parchment paper or a silpat.
In a large bowl using an electric hand mixer, cream butter and 1/3 cup of sugar until well combined. Add applesauce, vanilla and almond extract and beat until well mixed.
Add remaining ingredients (except remaining 2 tablesoons sugar) into the bowl and stir until a soft dough forms. Cover bowl and refrigerate for 10–15 minutes so the dough is easier to work with.
Spread remaining 2 tablespoons of sugar on a plate and roll the cookies into slightly heaping 1-tablespoon balls. Roll them through the sugar and then place on prepared pan, pressing them down just slightly—you want them to have some good height,
Bake until edges are a touch golden brown and tops feel set (they firm up a lot once cooled), about 10–11 minutes. Let cool on the pan completely. Devour!
Note: As with all gluten-free baking, please weigh your flour to ensure results.
