FROSTED APPLE CINNAMON OAT COOKIES

Alright, I’m calling it. After several attempts of trying to make a gluten-free, processed-sugar free, and oil-free cookie I’m here to say… all of those restrictions combined, make an absolutely wonderful FLAVOR-FREE cookie.

It literally tasted like I was eating a pile of flour because I had to add a lot of maple syrup to get a sweet cookie, which meant adding more flour to balance it out. The wetness of the processed sugar replacements was not conducive to work alongside the requirement of a gluten-free cookie. Back to the drawing board.

The day after my epic cookie fail, I decided to make two different batches of these oat cookies; one with coconut sugar, and one with processed sugar. The batters were completely different and so were the cookies. The winner you ask? By a landslide, the processed sugar cookie wins!

Ingredients

• 1 tsp cinnamon
• ¼ tsp ground cloves
• ½ tsp ground ginger
• 1/4 tsp salt divided
• ½ tsp baking soda
• 2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce">Bob’s Redmill gluten free baking flour or all-purpose flour
• 1 cups Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce">rolled oats
• 1 cup unsweetened apple sauce
• 2 tbsp Bobs Red Mill Egg Replacer Gf, Single 12 oz Bag">dry egg relacer
• ½ cup vegan butter room temperature
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla extract

FOR THE FROSTING

• 1 cup confectioner’s sugar
• 1 tsp pure maple syrup see note
• US Customary - Metric

Instructions

1. Preheat oven to 350°F (176°)
2. Combine the cinnamon, cloves, ginger, ½ tsp salt, baking soda, gluten-free baking flour, and rolled oats in a large bowl until well incorporated.
3. ..............................

for full recipes please see : www.veganosity.com

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