Description
Perfectly soft, chewy and spicy-sweet, you won’t believe they’re gluten-free, egg-free, and diary-free!
Ingredients
- 1-¾ cup Oat Flour, Gluten-free If Needed (193g)
- 1 teaspoon Cream Of Tartar
- ½ teaspoons Baking Soda
- ½ teaspoons Plus 1/8 Teaspoon Vegan Xanthan Gum (Do Not Omit!)
- ¼ teaspoons Salt
- ¾ cups Raw Organic Cane Sugar, Divided
- 6 Tablespoons Vegan Butter, Softened To Room Temperature
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Water
- ½ Tablespoons Avocado Oil (or Other Neutral Flavored Oil)
- ½ teaspoons Baking Powder
- 1 teaspoon Cinnamon
Preparation
In a medium bowl, stir oat flour, cream of tartar, baking soda, xanthan gum and salt.
Reserve 1 tablespoon sugar for later. In a large bowl, using an electric hand mixer, beat remaining sugar and butter until smooth and creamy. Add vanilla, but don’t beat it.
In a small bowl, whisk water, oil and baking powder until frothy. Add to butter mixture and beat on high speed until just combined, about 20 seconds. Don’t over-beat or you’ll add too much air into the cookies.
Stir dry ingredients in until well-combined. Cover bowl with plastic wrap. Chill dough in te fridge for 1 hour.
Once chilled, heat oven to 370ºF and line two baking pans with parchment paper or a silpat. Stir reserved 1 tablespoon sugar and cinnamon in a shallow plate with sides.
Roll cookie dough into lightly heaping 1-tablespoon-sized balls (I used a cookie scoop) and roll into the cinnamon sugar mixture. Place onto prepared pan,. Don’t press them out at all.
Bake until the top just feels set and cookies are still very thick, about 10–11 minutes. Don’t over-bake as they firm up a lot once cooled. Let cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely.
Devour!
Notes:
• Please weigh your flour to ensure accurate results.
• If your oven can’t fit two cookie sheets at once, leave the unbaked dough in the fridge until ready to roll and bake.
