Gluten-Free, Vegan, Serves 12
- 1 cup gluten-free cornmeal
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the cornmeal, almond flour, coconut sugar, baking powder, baking soda, and salt. Mix well. Add the melted coconut oil, unsweetened applesauce, and unsweetened almond milk to the bowl. Mix until the batter is smooth and well combined. Using a cookie scoop or spoon, drop the batter onto the prepared baking sheet. Flatten each cookie slightly with your fingers. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.