These soft-baked, pillowy Vanilla Cookies are incredibly simple to make, and are the perfect sweet treat to kick off the New Year! They’re made in just 1 bowl, and use macadamia nut pulp from your Almond Cow.
Servings: Makes 27 cookies
Time: 10 minutes active time, 1 hour waiting time, 12 minutes baking time
- ½ cup Vegan butter
- ¼ cup Applesauce
- ¾ cup Sugar
- 1 tsp Vanilla extract
- 1 tbsp Arrowroot
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup All-purpose gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- ¾ cup Almond flour
- ¼ cup Macadamia nut pulp
- Powdered sugar, optional for topping
Add the vegan butter, applesauce, sugar, and vanilla to a mixing bowl, and mix. Add arrowroot, baking soda, and salt to the mixture, and mix. Add gluten-free flour, almond flour, and mix again. Add macadamia pulp, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up.
Preheat oven to 350F. When ready, scoop the cookie dough onto a cookie sheet, and bake until golden. This takes approx. 12 minutes.
When ready, remove cookies from the oven and allow to cool.
Once cooled, decorate with powdered sugar or whatever else you’d like!