Who wants a light, crispy, sweet cookie? Well ... it turns out everyone who tried these cookies! Kids love them, but so do grown-ups with a cup of coffee or tea. Non-hydrogenated vegan buttery spread (like soy-free Earth Balance) adds a great flavor to this simple-seeming cookie. These cookies spread quite a bit, so make them small and spread them out. Also, let the cookie sheets cool between batches.
We shared this with Allergy Friendly Lunchbox Love, Allergy Free Wednesday and Two Cup Tuesday.
Makes 60 cookies
2 1/4 cups oat flour (GF oats blended to a fine powder)
1/2 cup potato starch
1 tablespoon plus 1/2 teaspoon baking powder, divided
1/4 teaspoon salt
1/2 cup applesauce
1 cup non-hydrogenated, vegan buttery spread
1 1/2 cups plus 1 tablespoon sugar, divided
1 teaspoon cinnamon
In a medium bowl, combine oat flour, potato starch, 1 tablespoon baking powder and salt. Whisk together.
In a large bowl, combine applesauce with 1/2 teaspoon baking powder.
Mix in buttery spread and 1 1/2 cups sugar. Blend well.
Mix dry ingredients into wet.
Chill dough in the refrigerator for 1/2 hour.
Preheat oven to 350.
Line cookie sheets with parchment paper.
In a small bowl, combine 1 tablespoon sugar with 1 teaspoon cinnamon.
Drop batter by the teaspoon onto cookie sheets.
Sprinkle with cinnamon-sugar mixture.
Bake 10 minutes.
Transfer to cooling racks.
Find other tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.