Vegan cookies, gluten-free, oil-free and naturally sweetened. With fine buckwheat flour, nut mush and bourbon vanilla. Perfect for an afternoon of baking with the whole family. Optional icing to decorate.
Place gluten-free flour blend, buckwheat flour, almond flour, tapioca starch, baking powder, nut mush, maple syrup, bourbon vanilla, and salt in a blender and blend until all ingredients are evenly combined.
160 g gluten free flour mix, 40 g Buckwheat flour, 30 g Almond flour, 16 g Tapioca starch, ½ tbspn Baking powder, 190 g fine nut puree, 160 ml maple syrup, ¼ tbspn Bourbon vanilla, A strong pinch of salt
NOTE: Be sure to process this dough immediately and do not refrigerate or it will become dry and crumbly. Gluten-free doughs behave somewhat differently than classic doughs with margarine and gluten-containing flour.
Preheat oven to 175 degrees and line a large baking sheet with parchment paper. Carefully roll out the dough to about 3-4 mm thick and dust generously with flour so that the dough does not stick.
Cut out desired shapes and carefully place on baking sheet. Bake for 8-10 minutes. The longer, the crispier the cookies will be. Remove from oven, let cool, and repeat until dough is completely used.
For the frosting in a bowl, whisk together powdered sugar, maple syrup and plant milk until smooth frosting forms.
200 g Powdered sugar, 30 ml maple syrup, 15-30 ml Almond milk
Pour into a piping bottle or freezer bag (with corner cut off, be careful not to cut too much off) and decorate cookies with as desired.
Store at room temperature for a few days (if they even last that long!) and enjoy! *PS: The cookies also make great Christmas tree ornaments.