Description
Delicious gluten-free cookies topped with a sweet maple icing.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 0 tsp baking soda
- 0 tsp salt
- 1 tsp cinnamon
- 0 tsp nutmeg
- 0 tsp cloves (optional)
- 0 cup vegan butter (softened)
- 0 cup brown sugar (packed)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 0 cup almond milk (unsweetened)
- 0 cup powdered sugar
- 2–3 tbsp maple syrup (adjust consistency as needed)
- 1 tsp vanilla extract
- 1–2 tsp plant-based milk (optional, to adjust icing consistency)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream vegan butter and brown sugar until light and fluffy. Add flax egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with almond milk, until a soft dough forms.
- Scoop dough onto baking sheets, spacing 2 inches apart, and flatten slightly.
- Bake 12–15 minutes until edges are lightly golden. Cool completely on wire racks.
- For maple icing, whisk together powdered sugar, maple syrup, vanilla, and milk until smooth. Adjust consistency if needed.
- Drizzle or spread icing over cooled cookies. Allow icing to set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- You can adjust the amount of maple syrup in the icing for desired sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg