The flavor of this cookie reminds me of the little pieces and strips of dough left over when my mom baked a pie. She’d sprinkle the pieces with cinnamon and sugar and bake them until they were crispy. Thick and soft, these cookies go beautifully with tea.
- 2 3/4 cups whole wheat pastry flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. powdered stevia
- 2 tbsp. egg replacer + 6 tbsp. water (whisk together until smooth)
- 3/4 cup coconut oil, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup maple sugar
- 1/4 cup sanding sugar
- 2 tsp. spice blend (or just cinnamon)
- Preheat the oven to 400F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt and stevia. Set aside.
- In a smaller bowl, mix the egg replacer/water with the applesauce, coconut oil and maple sugar. Pour into the flour mixture and stir until combined – this makes a very thick cookie dough.
- Form pieces of dough into 1 1/4″ balls and then roll in the cinnamon-sugar mixture. Place on baking sheets. Using a flat-bottomed glass, gently press the cookies slightly to flatten them.
- Bake for 8-10 minutes, rotating pans halfway through. Let cool on wire racks.