Maple Cookies

Name: Maple Cookies
Cook time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp. flaxseed meal; 2 tbsp. water; ½ cup non dairy margarine; ½ cup Brown Sugar; ½ cup Maple syrup; 1 tsp. maple extract; 1 tsp. baking soda; 1¾ cups superfine brown rice flour; 1 cup potato starch; ¼ cup cornstarch; ¼ cup tapioca flour; 1 tsp. xanthan gum; ½ tsp. salt; ½ cup turbinado sugar

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Mix the flaxseed meal with the water in a very small bowl. Let rest for 5 minutes, or until gelled.

Cook15 min
Total15 min
Serves12
LevelIntermediate

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 tbsp. flaxseed meal
2 tbsp. water
½ cup non dairy margarine
½ cup Brown Sugar
½ cup Maple syrup
1 tsp. maple extract
1 tsp. baking soda
1¾ cups superfine brown rice flour
1 cup potato starch
¼ cup cornstarch
¼ cup tapioca flour
1 tsp. xanthan gum
½ tsp. salt
½ cup turbinado sugar

Method

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Mix the flaxseed meal with the water in a very small bowl. Let rest for 5 minutes, or until gelled.
In a large mixing bowl, cream together the margarine, sugar, and maple syrup until fluffy. Mix in the prepared flaxseed meal and maple extract.
In a medium bowl, whisk together the remaining ingredients, except for the turbinado sugar, and then gradually incorporate into the creamed margarine until a soft dough is formed. Do not overmix.
Form into 1-inch balls and roll in the turbinado. Flatten slightly with the back of a fork and bake for 15 minutes, rotating the cookie tray after 10 minutes’ baking time. Let cool completely before removing from cookie sheet. Store in airtight container up to 1 week.