Simple gluten-free cookies are just perfect if you're looking for a classic vegan base recipe. The cookies are just wonderful on their own, as an accompaniment to a hot drink, or as the base for a delicious dessert. Quick and easy to make, goodness free, naturally sweetened and really delicious.
Heat the oven to 175 degrees Celsius (195 degrees Celsius top/bottom heat) and line a baking tray with baking paper or a baking mat.
FOR THE DOUGH Place flax seeds, tapioca starch, gluten-free flour blend, buckwheat flour, vegan margarine, molasses, maple syrup, baking powder, cinnamon, and salt in a food processor and process until smooth.
1 tbspn ground flaxseed, 40 g Tapioca starch, 60 g gluten free flour mix, 60 g Buckwheat flour, 40 g vegan margarine, 20 g Molasses, 60 ml maple syrup, ½ tbspn Baking powder, ¼ tbspn Cinnamon, 1 Pinch of salt
Roll out on a lightly floured surface and cut into a large rectangle with a dull knife. Continue dividing until you have 16 rectangular cookies (see video). Prick a few times with a fork to give the cookies a pattern. Put in the oven and bake for 10-12 minutes. Remove from oven and let cool completely.
Carefully break apart, nibble the edges and enjoy! Shelf life up to 2 weeks at room temperature.