These are a delicious and elegant cookie -- gluten free, dairy free, egg free, peanut free, soy free and vegan. The walnuts can be left off for those with nut allergies or to make an almost fat free cookie as well. In fact, the only other fat is this recipe is from a small amount of ground flax seeds! This recipe makes about 5 dozen, thin, 2 inch cookies Enjoy!
1 1/2 cups sorghum flour
1/4 ground flax seeds
3/4 cup unsweetened fair trade cocoa powder (I use Rapunzel)
1/2 cup succanat
1/2 tsp Rumford baking powder
1/2 tsp salt
1 1/2 tsp xanthan gum
1 TBS organic or non-GMO canola oil
1/2 cup plus 2 TBS real maple syrup
1 med apple, peeled, cut in quarters, stem and seeds removed
6 dates, pits removed and chopped
1 tsp vanilla
About 2 cups raw walnut halves
parchment paper to line cookie sheets
- Place first seven (dry) ingredients into a large bowl and mix well with a wire wisk
- Measure the oil and pour it into a half cup measure -- roll it around until the whole measuring cup is covered, then drain the cup into a blender.
- Use the same measuring cup and measuring spoon, to measure the maple syrup and add it to the blender.
- Add the apple, dates and vanilla to the blender and blend on high, stopping occaisionally to scrape down the sides until it is very thoroughly blended and smooth.
- Add the contents of the blender to the bowl of dry ingredients and mix well.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper and drop teaspoon sized globs of dough about 2 inches apart on the sheet.
- Get a small bowl of water and dip your fingers into the water and then gently tap each cookie about dozen times to flatten them out less then 1/4 inch thick.
- Place a walnut half in the center of each cookie and press it down into the cookie very well.
Bake for 25 minutes. If you would prefer a crispier cookie -- then carefully flip them over on the tray, and bake for another five minutes.