This cookie recipe is so versatile, and it’s both gluten-free and vegan! You can ice these cookies or drizzle them with chocolate or even dip their edges into melted chocolate. You can make them into ginger cookies or chocolate chip. Just a great gluten-free base recipe for round, yummy cookies.
2 cups almond flour
1 cup oat flour (I grind my GF oats into flour)
1 tsp salt
1 tsp baking soda
1/2 cup coconut oil
1/4 cup maple syrup
In the food processor, combine flours, salt, and baking soda. Pulse in oil and maple syrup until dough forms. (The dough may appear a little crumbly, but check that a ball of dough will hold together.) Form cookies into 24 balls. Place on oiled cookie sheet or parchment paper on a cookie sheet and flatten with the bottom of a glass (wet the glass to keep the dough from sticking).
Bake at 350 degrees for 10 minutes or until golden brown. Let cool. You can then dip or drizzle with melted chocolate. Or ice with any icing; I like to make a simple glaze icing with melted coconut oil and honey.
Variations: for Ginger Cookies, add 2 T ground ginger to the almond flour (thus reducing the almond flour by 2 T); for Chocolate Chip Cookies, mix in 1/2 cup chocolate chips (mini chips work best).
Makes 2 dozen yummy, good-for-your-gut cookies!
Happy Holidays to you all 😉
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