Gluten Free Vegan Snack Cookies
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
2-3 dozen
- Serves:
- 24
ingredients
- 1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground)
- 1 cup brown rice flour or 1 cup sorghum flour
- 1⁄4 cup tapioca flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder (I used our corn-free baking powder)
- 1⁄2 teaspoon guar gum or 1/2 teaspoon xanthan gum
- 1⁄4 teaspoon sea salt
- 1⁄3 cup grapeseed oil or 1/3 cup melted coconut oil
- 1⁄3 cup grade b maple syrup
- 2 tablespoons applesauce
- 1 teaspoon vanilla
- 1⁄4 - 1⁄2 cup chopped raisins
directions
- Preheat oven to 350 degrees F.
- Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use). Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.
- In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).
- Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
- Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.
- Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!