Best Vegan Sugar Cookies. Gluten and Oil-Free

thevegan8.com

VeldaHunt

4 ½ tablespoons coconut sugar, powdered (54 g, finely ground, see directions)

1 cup + 2 tablespoons blanched almond flour (128 g, see Note below on brands)

7 tablespoons potato starch, not potato flour (70 g, I use Bob's Red Mill )

¼ cup + 2 tablespoons white rice flour (60 g, make sure it is not the sticky white rice flour, just regular)

½ teaspoon aluminum-free baking powder (I use double-acting)

scant ½ teaspoon fine sea salt

½ cup pure maple syrup (120 mL)

¼ cup + 2 tablespoons raw cashew butter (make sure to use raw and no other added ingredients for it to work correctly in the recipe, I make my own, see here )

2 ½ teaspoons vanilla extract

Optional: organic sprinkling sugar for topping if desired.

* Note: To have the results turn out as I have here, make sure to use a kitchen scale, it is so important with gluten-free baking to get the right amounts, as even a couple of tablespoons off can alter results. Also, I did multiple trials of these cookies, so if you sub, it's at your own risk, I cannot guarantee results, these were very challenging to create. The almond flour absolutely cannot be subbed, as it gives the main source of moisture to the cookies since these have no added oil. It's very important to use a finely ground blanched almond flour for the cookie texture to turn out right. They will not be soft likely if you use an almond meal or grind your own. If you use Bob's Red Mill, make sure to grind it down more first, then measure, because I never like the results of his almond flour b/c it is gritty, therefore don't use it in my baking usually. I recommend King Arthur brand or the Kroger brand called Simple Truth or the HEB brand if in Texas. note: Note: To have the results turn out as I have here, make sure to use a kitchen scale, it is so important with gluten-free baking to get the right amounts, as even a couple of tablespoons off can alter results. Also, I did multiple trials of these cookies, so if you sub, it's at your own risk, I cannot guarantee results, these were very challenging to create. The almond flour absolutely cannot be subbed, as it gives the main source of moisture to the cookies since these have no added oil. It's very important to use a finely ground blanched almond flour for the cookie texture to turn out right. They will not be soft likely if you use an almond meal or grind your own. If you use Bob's Red Mill, make sure to grind it down more first, then measure, because I never like the results of his almond flour b/c it is gritty, therefore don't use it in my baking usually. I recommend King Arthur brand or the Kroger brand called Simple Truth or the HEB brand if in Texas.

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