Spice Cookies! RECIPE

Here is a yummy cookies option that actually enhances your body through whole food and anti-inflammatory nutrients. The sugar content in this recipe is minimal, so feel free to adjust to your preference.

If you've ever tried looking for thick and chewy vegan spice cookies that are also gluten-free, toxin-free and low in sugars, it's pretty difficult to find.  Instead of spending all that time looking, why not make your own??  Of course, it won't be just like the sugar and butter-laden thick sugar or spice cookie of yesteryear, but happily satisfying in my opinion. 

This recipe includes lots of anti-inflammatory spices, like ginger and ceylon cinnamon, and so many nutrient-rich, body-loving ingredients you can feel great about. Each step of this recipe is super-simple, and though it has several steps, it is well worth it!  ENJOY!

COACH SUSIE’S SPICE COOKIES

Vegan, gluten-free, anti-inflammatory, thick and chewy, and freezes well

Step 1: Make a flax egg:

1T ground flax

2.5T water

Set aside while you mix the other ingredients:

Step 2: In a mixing bowl whisk together:

1C almond flour

1/3 c brown rice flour

1/3 c oat flour (or put raw oats into a blender until a rough flour)

1 t baking powder

½ t baking soda

1/8t sea salt

1.5t cinnamon or pumpkin pie spice, or a combination of both (Ceylon cinnamon is best)

1/2t ground ginger

Dash of ground cloves

Dash of ground cardamom

Dash of ground nutmeg

1t powdered vanilla, if desired

1T hemp seeds or sunflower lecithin, if desired

Step 3: After whisking together, mix in:

2 fresh medjool dates, finely diced

Step 4: In a separate bowl thoroughly combine:

1/4c softened coconut oil (not melted) *if runny, put in fridge approx. 10 minutes

1T pure maple syrup

1/3c coconut sugar (adjust up or down for your preference)

Step 5: Add:

3T almond milk (or other) to your flax egg and incorporate them into the wet ingredients.

Stir the wet ingredients into the dry and combine.  The dough should be stiff.  If not, sprinkle in more rice flour and work into the dough.  Put the dough ball back into the bowl, cover and refrigerate 20 minutes or longer.

Preheat oven to 350 degrees

Step 6: Roll into golf ball sized balls, and press into a dish of:

½ c sliced raw almonds and

1T sesame seeds. 

Place onto a parchment-lined baking sheet, nut-side up. They will spread a little.

Bake 20-22 minutes, depending on your oven. Remove from the oven, let sit 10 minutes and using a spatula, place on wire rack to cool. Makes approx. 10-14 cookies.