cookies - Puffy Vanilla Cookies

Photo by Tina T.
Adapted from keepinitkind.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keepinitkind.com

Ingredients

  • 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

Directions

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!

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