Ingredients
Scale
Dry Ingredients
- 1 c. Cara’s All-Purpose Flour blend (see below)
- 1/3 c. buckwheat flour
- 1/3 c. coconut palm sugar, or granulated sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Wet Ingredients
- 1/4 c. coconut oil, solid (or non-hydrogenated shortening)
- 3 Tbsp. unsweetened applesauce
- 1 Tbsp. flaxseed meal + 2 Tbsp. water –thickened for 5 minutes
- 1/2 tsp. vanilla extract
Instructions
- In a large bowl, whisk the dry ingredients together. Add all of the wet ingredients into the bowl and stir with a wooden spoon until a nice, smooth dough comes together. You might have to use your hands to mix well.
- Divide into two smooth balls, cover and chill in the fridge for 30 minutes.
- Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
- Roll one dough ball out between two pieces of parchment paper. If your dough is still too sticky, sprinkle the bottom of the paper and top of dough with a tablespoon each side of flour blend.
- Roll into 1/4″ thickness and cut out with ABC cookie cutters. Place on baking sheet and bake for 8-10 minutes or until the edges are nicely brown. Repeat with other dough ball.
- Allow to fully cool and crisp up on a wire rack.
- Makes approx. 3 cups of cookies.
