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white red vegan sugar arrowroot xanthan gum baking soda salt coconut oil unsweetened applesauce nectar vanilla vanilla sugar sugar
Viewed: 47 - Published at: 9 years agoIngredients
- 1 1/4 cups white or brown rice flour
- 1/2 cup Bobs Red Mill All-Purpose Gluten-Free Baking Flour
- 1/3 cup vegan sugar
- 1/2 cup arrowroot
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup melted refined coconut oil or canola oil
- 1/3 cup plus 2 tablespoons unsweetened applesauce
- 1/3 cup agave nectar
- 2 tablespoons vanilla extract
- Vanilla Sugar Glaze (page 127)
- Sugar-Sweetened Chocolate Dipping Sauce (page 123)
Method
- Preheat the oven to 325F.
- Line 2 rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, and salt.
- Add the coconut oil, applesauce, agave nectar, and vanilla and stir with a rubber spatula until the batter is smooth.
- Using a 1/4-cup ice-cream scoop or measure, drop the dough onto the baking sheets, about 1 inch apart.
- Using the bottom of the measuring cup, press the dough to 1/3-inch thickness.
- Bake for 6 minutes, rotate the baking sheets, and bake for 4 minutes more.
- Let stand on the baking sheets for 20 minutes.
- Using a palette knife, spread chocolate sauce on one half of each of the cookies.
- Spread vanilla glaze on the other half of each cookie and let set for 5 minutes before serving.
