This cookies are so good ! Let’s say I tend to have more than one when I bake these. The best thing is the texture: soft, spongy and not at all goey (like most of the vegan dessert tend to be).  Very easy to prepare and the perfect christmas cookie. Plus I didn’t use any wheat, they are completely gluten-free.

Recipe:

– 1 cup of gluten free oat flour

– 1/2 cup of quinoa flour

– 1/2 tsp of baking soda

– 1/2 tsp of baking powder

– pinch of salt

– 1 tsp of cinnamon

– 1/2 tsp of vanilla

– 2 tbsp of natural almond or peanut butter (you can make the butter yourself by blending the almonds in the food processor, stir and blend until it eventually becomes butter)

– 1/2 cup of almond milk

– 2 tbsp of coconut oil

– 1/3 cup of agave

– 1/2 tsp of lemon juice

– 1/2 tsp of lemon zest

First mix all the dry ingredients together then add coconut oil and agave. I recommend using a hand mixer because the dough is pretty sticky and it will be easier to get everything out instead of scraping down the walls of your blender. Mix all together then add the lemon and the lemon zest. Add the almond butter + milk and mix throughly. Now form little balls of dough and lay on a baking sheet with parchment or oven paper so they won’t stick.

Cook for about 15 minutes at 350F. When fully baked, remove from the oven and let cool completely. Feel free to garnish with what you prefer,I used sliced almonds.  I hope you love this as much as I do. Enjoy