Vegan Spice Cookie
- 2 Flax Eggs (combine 2 Tbsp Ground Flax and 1/4 cup water in small bowl let sit for 10 mins)
- 1/2 cup Fine Almond Flour
- 1/2 Cup Organic Coconut Sugar
- 1 Tsp Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Cardamom
- Pinch of Nutmeg
- 1/4 Tsp Himalayan Sea Salt
- 1/2 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1/3 Cup Creamy Almond Butter (or) Cashew Butter
Topping in Small Bowl:
Your choice (1/4 cup Coconut Sugar (low glycemic) or Organic Cane Sugar)
Optional Topping to “add to sugar” above:
Zest of one fresh Orange
1.) Preheat oven to 350 Degrees. Use parchment paper to line a stainless steel cookie sheet.
2.) In a large bowl combine all ingredients (make sure you have given the flax egg enough time to slightly gel) minus topping. Mix well.
3.) If dough is really sticky place in fridge for about 10 minutes to set.
4.) with a small cookie scooper or your hands roll into small balls. Roll in Sugar and place on cookie sheet, leaving enough room for cookie to spread.
5.) Bake for 10-12 minutes, until lightly brown. Cookie will be soft and slightly chewy.
6.) You can keep in glass covered container on counter for 5-7 days or freeze for up to 3 months.