These are a great addition to your holiday cookie rotation! They're kind of a substitute for traditional peanut butter cookies. The dough freezes really well too!
INGREDIENTS
Dry:
1 cup corn starch
1 cup coconut flour (almond flour will work as well)
1/2 cup coconut sugar (cane sugar is also fine)
Wet:
1 tsp vanilla
1 flax seed "egg" or whatever egg replacement you prefer equivalent to 1 egg--I used coconut milk instead of water for a richer flax "egg"
1/2 cup vegan butter
1/4 cup shredded coconut (optional)
vegan sprinkles (optional)
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Put all ingredients together in a large mixing bowl
Using the paddle attachment, pulse mixture slowly to combine (cornstarch is super light and flies all over if you start off too gung-ho). Mix until a ball forms.
Place dough in fridge to chill, minimum 15 minutes
Roll teaspoon sized balls and place on baking tray, pressing down with a fork to flatten gently. These do not spread very dramatically, so you can place them relatively near to one another.
If using, top each with sprinkles (for allergen free sprinkles, source out gluten-free, vegan sprinkles if possible)
Bake on middle rack approximately 6 minutes, until slightly golden on the bottom (coconut sugar darkens very quickly, so keep a close eye!).
Remove to a cooling rack--these are kind of fragile when they are hot, so be gentle!
