Vegan Everything Cookies
Makes about 42 cookies
Ingredients
4 tablespoons earth balance soy-free
1/4 cup unsweetened applesauce
1/2 cup maple or date sugar
1/4 cup agave nectar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/4 cup aquafaba
1/2 teaspoon baking soda
3/4 cup all-purpose gf flour
1 1/2 cups GF rolled oats
3/4 cup enjoy life chocolate chips
3/4 cup chopped dates
Directions
Preheat oven to 350°F and line two baking sheets with parchment paper. Beat together the butter, applesauce, sugar and agave nectar, vanilla, cinnamon, nutmeg, salt and vinegar until fairly smooth. Then beat in the aquafaba until smooth. Add the baking soda and flour and mix well. Add the oats, dates, and chips, stirring to combine. Drop dough balls of about one level tablespoons (using a tablespoon measure, not a dinner spoon) onto cookie sheets.
Space the cookies two inches apart — they spread for sure! Bake the cookies for 10 to 12 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake for the shorter amount of time; for crunchier, the longer. Cool the cookies on the pan for two minutes, then transfer them with a spatula to a wire rack to cool completely.
Ingredients
4 tablespoons earth balance soy-free
1/4 cup unsweetened applesauce
1/2 cup maple or date sugar
1/4 cup agave nectar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/4 cup aquafaba
1/2 teaspoon baking soda
3/4 cup all-purpose gf flour
1 1/2 cups GF rolled oats
3/4 cup enjoy life chocolate chips
3/4 cup chopped dates
Directions
Preheat oven to 350°F and line two baking sheets with parchment paper. Beat together the butter, applesauce, sugar and agave nectar, vanilla, cinnamon, nutmeg, salt and vinegar until fairly smooth. Then beat in the aquafaba until smooth. Add the baking soda and flour and mix well. Add the oats, dates, and chips, stirring to combine. Drop dough balls of about one level tablespoons (using a tablespoon measure, not a dinner spoon) onto cookie sheets.
Space the cookies two inches apart — they spread for sure! Bake the cookies for 10 to 12 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake for the shorter amount of time; for crunchier, the longer. Cool the cookies on the pan for two minutes, then transfer them with a spatula to a wire rack to cool completely.
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