Gluten Free Vegan Living

Gluten Free Vegan Cookies seems to be an popular group of recipes to share lately!!  Who doesn’t like cookies?  The featured Lemon Mint Cookies recipe is an adaptation of The Daily Dietribe’s Banana Chocolate Chunk Cookies .  Both recipes look equally as good!

The author explains that this basic recipe can be changed to suit whatever goodies you may already have in your pantry.  I love recipes that have so many different variations.  I can see this one with raisins or nuts … or maybe oat flour ….

Gluten-Free Lemon Mint Cookies (Vegan)

Ingredients:
1 cup sorghum flour (136 grams)
1/3 cup tapioca starch (43 grams)
2/3 cup organic cane sugar (143 grams)
1 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons unsweetened applesauce (101 grams)
6 tablespoons coconut oil, melted (75 grams)
1/2 teaspoon pure vanilla extract
zest of 1 large Meyer lemon
1 tablespoon minced fresh mint

Directions:

1. Preheat the oven to 350 degrees F.
2. Whisk together the sorghum flour, tapioca starch, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together the applesauce, oil, vanilla, lemon zest and mint. Pour into the dry ingredients and stir until completely mixed.
4. Separate into twelve balls and flatten each slightly on an ungreased cookie sheet.
5. Bake for 13 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.

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What would be your variation on this recipe?

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