Ingredients
Scale
Wet Ingredients
- 1/4 c. vegan butter, room temp
- 3 Tbsp. unsweetened applesauce, room temp
- 1/3 c. granulated sugar
- 1 Tbsp. flaxseed meal + 2 Tbsp. warm water – thickened for 5 minutes)
- 1/2 tsp. vanilla extract
Dry Ingredients
- 1 1/3 c. Cara’s Gluten-Free Flour Blend (see below)
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- generous pinch of nutmeg (this is what makes these cookies utter perfection) and a less generous pinch of cinnamon
Instructions
- In a small bowl, whisk together the dry ingredients and set aside.
- In a large bowl, vigorously whip the butter with the back of your fork until fluffy (2 minutes). Add the applesauce and sugar and fluff until well-combined (another minute). Add the flax “egg” and vanilla and whisk until blended in.
- Add the dry ingredients slowly into the wet ingredients as you constantly stir it in until you create a nice cookie dough.
- Divide the dough into 3 smooth balls and chill in the fridge for at least 1 hour.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Between 2 more pieces of parchment paper, roll one ball of dough out to 1/4″ thickness. Using mini animal cookie cutters, cut out your cookies. If you’d like to make them a little more realistic, simply use a toothpick to create an eye for each animal.
- Place on the baking sheet and bake for 8-10 minutes, just until the edges begin to lightly brown.
- Allow to cool on a wire rack and devour.
Notes
Makes 90 animal crackers
Store in an air-tight container–will keep fresh for up to 1 week (yeah, like you are going to have them around that long).
Nutrition
- Serving Size: 10 cookies
- Calories: 220
- Sugar: 7g
- Sodium: 120mg
- Fat: 4g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
