Vegan Gluten Free Stamped Cookies
These stamped almond cookies are perfect for the holidays, they are vegan and gluten-free, melt-in-the-mouth!
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Servings: 15 cookies
Calories: 139kcal
Equipment
- 1 baking tray
Ingredients
- 1 cup gluten-free flour
- 3/4 cup almond flour
- 1/4 cup organic cane sugar
- 1/4 teaspoon salt
- 1/2 cup non-dairy butter
- 1/4 cup maple syrup
- 2 teaspoons almond extract
- 1 teaspoon vanilla
Instructions
- Preheat oven 375 degrees. Prepare a baking sheet with parchment paper. Combine gluten-free flour, almond flour, sugar, and salt in a large bowl. Cut in butter, add maple syrup, almond extract, and vanilla. Mix to form a dough.
- Roll dough between 2 pieces of parchment paper about 1/4 inch thickness. Using the round cookie cutter, cut cookies out. Dip your cookie stamps into extra gluten-free flour, brush off excess. Press cookie stamps into the dough. Transfer cookies to the baking sheet, repeat the process and reroll scraps until all dough is used up.
- Chill until dough for approximately 30 minutes in the refrigerator. Bake for 15 minutes or until golden. Allow cookies to cool for 2 minutes on baking sheet.Transfer to wire rack to cool completely.
Nutrition
Calories: 139kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 86mg | Potassium: 15mg | Fiber: 1g | Sugar: 7g | Calcium: 23mg | Iron: 1mg