cookies - Puffy Vanilla Cookies
- wet ingredients
- 1 cup vegan vanilla coconut yogurt (or soy)
- 2 tablespoons coconut oil, melted (at room temp)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- seeds from 1 vanilla bean
- dry ingredients
- 1 1/4 cups gluten-free flour blend (I used Cara's)
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Adapted from keepinitkind.com
Preheat the oven to 350. Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, whisk together the dry ingredients. Set aside.
In a medium bowl, mix together the wet ingredients.
Make a well in the middle of the dry ingredients and pour your wet ingredients into the well. Use a spoon to mix together until just combined.
Use a tablespoon to scoop heaping spoonfuls of the dough onto the prepared baking sheets, about 2 inches apart. Bake in the oven for 10 minutes or until set and just barely starting to brown around the bottom. Let cool on the baking sheet for about 2-3 minutes before transferring to a cooling rack. Let cool completely before serving or storing in an airtight container. Enjoy!