Gluten-free and vegan Halloween cookies with a spider web pattern that will make Halloween fans smile. Quickly made, perfectly sweet and crunchy. Ideal also for children. Vegan, gluten-free, lactose-free.
Preheat oven to 175 °C circulating air (195 °C upper-lower heat), line baking sheet with baking paper or a permanent baking mat.
FOR THE DOUGH Place gluten-free flour blend, oat flour, almond flour, raw cane sugar, coconut blossom sugar, baking powder, bourbon vanilla, pinch of salt, margarine and applesauce in a food processor and knead or mix until a uniform and smooth dough is formed. At the very end, carefully fold in the dark vegan chocolate drops. Alternatively, work with your hands.
90 g gluten free flour mix, 90 g Oatmeal, 40 g Almond flour, 110 g Raw cane sugar, 50 g Coconut blossom sugar, 2 tbspn Baking powder, ½ tbspn Bourbon vanilla, ¼ tbspn Sea salt, 120 g vegan margarine, 40 g Apple pulp
Divide the dough into balls, each weighing 27g. Place on baking sheet, flatten with a flat object (I use a flat bottomed cup). Always leave enough space between the cookies, because they will get bigger when they rise.
Put in the oven and bake for 12 minutes.
Carefully melt chocolate over a water bath and pour into a piping bottle. Decorate cookies with a spider web pattern, let cool and enjoy! Store leftovers in an airtight container for up to 4 days.