Raise Vegan - - Live -

( Yields about 2 dozen)

In­gre­di­ents: • 1 ⅔ cups gluten- free, all- pur­pose flour

• ⅔ cup al­mond flour

• ½ cup ve­gan but­ter, soft­ened

• ⅓ cup ar­row­root pow­der

• ⅔ cup + 3 tbsp or­ganic cane sugar, di­vided • 3 tbsp aquafaba

• 3 tbsp mo­lasses

• ¾ tsp bak­ing pow­der

• 1 tsp cin­na­mon

• 1 tsp gin­ger

• ½ tsp nut­meg

• ½ tsp sea salt

Method: 1. Pre­heat your oven to 375 º F and line two bak­ing sheets with parch­ment pa­per or a sil­i­cone mat.

2. Place 3 ta­ble­spoons sugar and ½ tea­spoon cin­na­mon into a small bowl and com­bine. Set aside for the top­ping.

3. Add soft­ened ve­gan but­ter to the bowl of your stand mixer. Us­ing the beater blade, beat un­til creamy.

4. Add in the ⅔ cup sugar and mix on medium speed un­til light and fluffy. Add in the aquafaba and mo­lasses and mix again, scrap­ing down the sides as needed. 5. In a medium- sized bowl, add bak­ing pow­der, gin­ger, cin­na­mon, nut­meg and sea salt, stir to com­bine. Add in the gluten- free flour, al­mond flour, and ar­row­root, stir un­til well- in­cor­po­rated.

6. Grad­u­ally add the flour mix­ture in to the sugar and but­ter mix­ture with the beater on a low speed. Your dough should be thick and al­most dif­fi­cult to mix at this point. If it's too soft, add in 1 tea­spoon each of gluten- free flour, corn­starch, and al­mond flour un­til a thick mold­able dough forms. Trans­fer to the re­frig­er­a­tor and chill for 30 mins.

7. Gen­tly roll and form dough into 1- ½ inch balls. Care­fully roll each ball in the cin­na­mon- sugar mix­ture from ear­lier and place on the bak­ing sheet. Press down gen­tly with the bot­tom of a drink­ing glass un­til the cookie is the de­sired thick­ness..

8. Bake for 10- 12 min­utes, or un­til the cook­ies ap­pear fluffy and the edges are be­gin­ning to dry out. Let them cool on the bak­ing sheet for about 10 min­utes, then trans­fer to a wire rack to fully cool.

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