On a rainy day, nothing's better than baking at home. I didn't have much left in my cupboards and I wanted something quick to make and to bake, so I looked for a cookies recipe, preferably vegan as I'm trying to avoid eggs for a while. I found Amélie's lovely blog, adapted the recipe with what I had and the result is brilliant! I'll definitely use the recipe again. So here is my adapted recipe:
For about 10 cookies
The base:
- 110 g of gluten free flour (I used 100 g of whole rice flour + 10 g of kokkoh cream)
- 1/2 tsp of GF baking powder
- 70 g of brown sugar (next time I'll try with a bit less sugar)
- 30 g of margarine
- 40 g of almond butter
- 25 g of rice milk
- 1/2 tsp of GF baking powder
- 70 g of brown sugar (next time I'll try with a bit less sugar)
- 30 g of margarine
- 40 g of almond butter
- 25 g of rice milk
Add whatever you like in, I put:
- cinnamon
- buckwheat flakes
- raisins
- candied fruits
- coconut flakes
Instructions
Cream the margarine and almond butter with the sugar. Add the milk. Then add the flour, baking powder and cinnamon. To finish, add everything else. Easy :)
On a tray lined with greaseproof paper, form the cookie balls, flatten them with your hand.
Cook for about 10 minutes. The cookies should still be soft when you take them out. Leave them to cool down for a few minutes and enjoy!
On a tray lined with greaseproof paper, form the cookie balls, flatten them with your hand.
Cook for about 10 minutes. The cookies should still be soft when you take them out. Leave them to cool down for a few minutes and enjoy!
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