Note on gluten-free version: prepare 1 flaxseed egg (3 tbsp flaxseed meal/ or groats + 1 tbsp warm water) for better binding. Simply add to the dough!
Place the margarine in a food processor or mix with a hand mixer for 1 minute until creamy.
115 g vegan margarine
Add raw cane sugar, brown sugar and vanilla and stir for another minute. Add applesauce and stir again.
50 g Cane sugar, 110 g Raw cane sugar, ½ TL Bourbon vanilla, 38 g Apple pulp
Place sieve over mixing bowl and pour flour, cornstarch, baking powder, baking soda and salt into margarine-sugar mixture. Using a wooden spoon, mix everything well and work into a compact, uniform dough.*.
220 g Spelt flour type 1050, 1 TL Baking powder, 1/2 TL Baking soda, 1/4 TL Sea salt, 1 ½ TL Cornstarch
Now place the dough in the freezer for 15 minutes, in the refrigerator for 30 minutes or in a cool place overnight.
To bake, preheat oven to 175 degrees.
Roll one heaping tablespoon of dough (2 ½ tablespoons ~43g) at a time into a small ball and flatten to form a round cookie. For small cookies, simply use half the dough (~ 22g). Spread cookies on a baking sheet lined with baking paper or a silicone mat and place chocolate cookies.NOTE: Be sure to keep enough space between the cookies, as they will diverge during the baking process.
90 g Vegan dark chocolate drops
Bake on medium for about 15-16 minutes, until the edges are lightly golden brown. For the smaller cookies, reduce baking time to 8-10 minutes. Remove from oven and allow to cool completely and enjoy!
Store leftovers (if any) in an airtight container for 3-4 days.