Cinnamon Applesauce Cookies

Ingre­di­ents for 16–18 cookies: 

• 1 tbsp ground lin­seed
• 3 tab­les­poons water
• 90g app­le­sauce
• 1 tsp non-alco­ho­lic vanil­la extra­ct or 1/2 tsp vanil­la powder
• 3 tbsp soft Coco­nut oil
• 2 tbsp map­le syrup
• 50g map­le sugar
• 50g Who­le grain rice flour
• 90g glu­ten free oat flour
• 30g almond flour
• 2 Tea spoons Cin­na­mon
• 1 teas­poon bak­ing powder
• 1/2 tsp Bak­ing soda

Pre­pa­ra­ti­on:

Pre­heat oven to 180°C. Line a bak­ing tray with bak­ing paper.

Mix the ground lin­seed and water in a mixing bowl and let it soak for 5 minutes.

Then stir in the vanil­la, coco­nut oil, map­le syrup and map­le sugar into the mixing bowl until a uni­form mix­tu­re is for­med. In ano­ther bowl, mix tog­e­ther brown rice flour, oat flour, almond flour, cin­na­mon, bak­ing soda and bak­ing soda. The dry mix­tu­re is then added to the wet mix­tu­re in the mixing bowl in 2 por­ti­ons. Mix to form a uni­form dough and chill the dough in the ref­ri­ge­ra­tor for 20 minutes.

Eit­her make por­ti­ons with a coo­kie scoop or roll small balls by hand and place on the pre­pared bak­ing sheet. Now bake for 16–18 minu­tes until gol­den brown. Let rest for 5 minu­tes befo­re trans­fer­ring coo­kies to a wire rack to cool completely. 

Best stored at room tem­pe­ra­tu­re in an air­tight container.

Enjoy them!

source

Pho­tos: Maar­ja Urb