No gluten want apply for these completely comfortable cookies that you would be able to actually sink your enamel into. And the warmly spiced brown sugar glaze makes them completely irresistible.
What you want:
For the cookies:
2½ cups gluten-free baking flour mix
½ cup oat flour
1 tablespoon baking soda
1 tablespoon baking powder
1 ½ teaspoons salt
2 teaspoons floor cinnamon
½ teaspoon floor cloves
¼ cup flaxseed meal
6 tablespoons scorching water
1⅓ cups firmly packed darkish brown sugar
½ cup coconut oil, melted
3 tablespoons vanilla extract
For the icing:
½ cup firmly packed darkish brown sugar
1 cup powdered sugar
½ teaspoon floor cinnamon
½ teaspoon vanilla extract
3 tablespoons canned coconut milk
1½ teaspoons coconut oil, melted
Hannah Kaminsky
What you do:
1. Preheat oven to 350 levels, and line a baking sheet with parchment paper. In a medium bowl, mix flours, baking soda, baking powder, salt, cinnamon, and cloves.
2. In a small bowl, mix flax and water, and let sit 5 minutes. In one other bowl, mix brown sugar, coconut oil, and vanilla. Utilizing a spoon or spatula to mix, add flax combination and dry combination to moist combination.
3. Roll dough into 2-tablespoon balls, and place on ready baking sheet, at the least 1½ inches aside to permit room for them to unfold. Press dough down barely and bake 12 minutes. Let cool utterly earlier than making ready the icing.
3. For the icing, right into a bowl, mix all elements. Warmth in microwave for 45 seconds to soften the sugars.
4. As soon as cookies are baked and cooled, ice high of cookies and unfold to edges. Icing will harden to a comfortable crunch.
For extra vegan cookies, learn:
