These little sweets kinda taste like my Almond Biscotti’s only these take less time to make and are flat, like a. cookie. Same great dipping in your favorite hot drink though.
I’ve noticed people who like cookies are either in the soft cookie camp or the crispy cookie camp. I am most definitely in the crispy cookie camp. I mean why bother eating a cookie if it doesn’t give you a few crumbs and a good crunch! Because I like them crispy I tend to cook my cookies a bit longer but if you prefer the soft cookie vibe, you could just take them out of the oven a few minutes early.
You could also substitute the peanut butter for plant-based butter or coconut oil. Since I like to get as much nutrition as possible into my cookies I used peanut butter in this recipe, and the flaxseed meal adds even more protein which seems like a win in the cookie department, yay!
Why we like it:
- A little bit sweet
- A little bit chewy
- A little bit crunchy
- Good for the earth!
Vegan Crispy Edge Sugar Cookies
Ingredients
- 1/3 cup Applesauce
- 1 cup White flour
- 1/2 cup Organic cane sugar
- 1 1/2 tsp Baking powder
- 1/4 cup Almond flour
- 1 tbsp Refined coconut oil
- 2 tbsp Almond milk, or other plant-based milk
- 2 tsp Vanilla extract
- 1 tbsp Maple syrup
Instructions
- Preheat oven to 400 degrees.
- Mix all of the dry ingredients together.
- Melt the coconut oil. Then combine plant-based milk, vanilla, maple syrup, and applesauce together until creamy and mixed well.
- Pour the wet into the dry mixture and stir until mixed. Don't over mix.
- Prep a cookie sheet by lining with parchment paper or spray/coat with oil
- Drop about a tablespoon of the mixture onto on a cookie sheet leaving enough space for the dough to spread some during baking. Top with a pinch of cane sugar on top.
- Place the cookie sheet in the preheated oven for 15 minutes if you like them chewy or up to 2 minutes more if you like them really crispy.
- When done remove the cookies from the oven and set on a wire rack to cool.
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