- 1 1/2 cups spelt, white, or oat flour
- 3/4 tsp baking soda
- 1/2 tsp each: salt and baking powder
- 1/2 cup sugar, unrefined or xylitol if desired
- 6 tbsp oil or melted vegan butter
- 1 1/2 tbsp milk of choice
- 1 tsp pure vanilla extract
- equal parts cinnamon and sugar (or xylitol) for coating
Combine dry ingredients (excluding coating). Stir well. Add liquid ingredients to form a dough. Only add extra milk if it's still too dry after a full minute of stirring. (I've never had to add more than the 1 1/2 tbsp.) Smush into a big ball with your hands, or transfer dough to a ziploc and smush into a ball once the dough is inside the bag. Now roll into balls. For softer cookies, chill 30 minutes (or up to a day - dough balls can also be frozen to bake later). Preheat oven to 325 F. Roll balls in cinnamon sugar, place on a cookie tray, and bake 11 minutes. They should look underdone, so let cool 10 minutes on the tray, as they'll firm up while they cool. View Nutrition Facts
For a flourless and low carb version, try these Keto Cookies.
Calories: 70kcal