Print
Vegan Spice Cookie
Ingredients
Units Scale
2 flax eggs (combine 2 Tbsp ground flax and 1/4 cup water in small bowl let sit for 10 mins) 1/2 cup fine almond flour 1/2 cup organic coconut sugar 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp cardamom
Pinch of nutmeg 1/4 tsp Himalayan sea salt 1/2 tsp baking soda 1 tsp vanilla extract 1/3 cup creamy almond butter (or) cashew butter Topping in Small Bowl: Your choice (1/4 cup coconut sugar (low glycemic) or organic cane sugar) Optional Topping to "add to sugar" above: Zest of one fresh orange
Instructions
- Preheat oven to 350 Degrees. Use parchment paper to line a stainless steel cookie sheet.
- In a large bowl combine all ingredients (make sure you have given the flax egg enough time to slightly gel) minus topping. Mix well.
- If dough is really sticky place in fridge for about 10 minutes to set.
- With a small cookie scooper or your hands roll into small balls. Roll in Sugar and place on cookie sheet, leaving enough room for cookie to spread.
- Bake for 10-12 minutes, until lightly brown. Cookie will be soft and slightly chewy.
- You can keep in glass covered container on counter for 5-7 days or freeze for up to 3 months.
- Enjoy!
