Gluten Free Vegan Snack Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe comes from These cookies were tasty and easy to put together. They are crisp, slightly crumbly. I ended up just rolling the dough into balls and baking and that worked very well. When I tried to flatten the dough balls they tend to fall apart. When I added a little more apple sauce the dough held together better, I WILL BE MAKING THESE AGAIN because they were easy, healthy and good. Gluten-free, dairy-free, egg-free, soy-free, nut-free, sugar-free! Ingredients:
1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground) |
1 cup brown rice flour or 1 cup sorghum flour |
1/4 cup tapioca flour |
1 teaspoon cinnamon |
1 teaspoon baking powder (i used our corn-free baking powder) |
1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum |
1/4 teaspoon sea salt |
1/3 cup grapeseed oil or 1/3 cup melted coconut oil |
1/3 cup grade b maple syrup |
2 tablespoons applesauce |
1 teaspoon vanilla |
1/4-1/2 cup chopped raisins |
Directions:
1. Preheat oven to 350 degrees F.
2. Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use). Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.
3. In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).
4. Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
5. Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.
6. Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.
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