By DairyFreeGina

Vegan Dairy Free Gluten Free

This cookie is so easy to make that I call it the anytime cookie. It’s also easy to eat anytime of the day! Enjoy this cookie with an evening cup of tea or even in the morning with a cup of coffee. The almond flour adds protein to the cookie and the pumpkin adds fiber. This may be the healthiest cookie you will ever eat so indulge and have an extra bite!

 Ingredients 

1/2 cup almond flour 

1/2 cup gluten-free flour

1 teaspoon baking powder

1/2 tsp baking soda 

egg substitute equivalent to 1 whole egg

 ( I used the vegan egg substitute from Bob’s Red Mill) 

1/4 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups rolled oats, gluten free

1/2  – 1 cup Craisins, soaked  in hot water and drained 

1/4 cup unsweetened applesauce 

2 tablespoons canned pumpkin. 

Dash pumpkin pie spice 

1/4 cup pecans, chopped

Optional add ins: raisins, shredded coconut, chocolate chips, walnuts

Directions:

Preheat oven to 375 degrees. Lightly spray a cookie sheet with cooking spray, make sure it’s dairy-free. I also line my cookie sheets with parchment paper.

In a large bowl make the vegan egg and whisk with the applesauce, brown sugar until smooth. Then add the flour, baking powder, baking soda and stir to combine.

Add the brown sugar. Stir to combine. Add in the drained Craisins, 1/4 cup chopped pecans or nuts of your choice or omit all together. Add dash of pumpkin pie spice and mix until well combined. Drop by rounded tablespoon full onto a cookie sheet and bake for 10 to 12 minutes or until done. Cool before storing in cookie tin.