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Cinnamon Almond Cookies [Vegan]
These cookies are made with almond flour, almond meal, rolled oats, granulated sugar cane and unsweetened apple sauce. These little gems are easy to make and delicious.
Ingredients You Need for Cinnamon Almond Cookies [Vegan]
How to Prepare Cinnamon Almond Cookies [Vegan]
- In a food processor, process for 30 seconds the almond flour, almond meal, rolled oats and sugar cane until fine and the oats blend in and look like flour. Transfer into a medium-size bowl. Add the cinnamon, baking powder and salt.
- Mix with a wooden spoon.
- Heat up the apple sauce in the microwave (it should be warm and not hot) and add to the almond/oat mixture. Stir and work through with a wooden spoon until combined.
- Form a big ball and wrap the dough with parchment or wax paper. Chill for 30 minutes in fridge.
- Shape into balls. You can use about 1 to 3/4 of a tablespoon of dough per ball and roll each one between the palms of your hands. Place balls on parchment-lined cookie sheet. Roll each ball into the cinnamon and sugar mixture to coat and put back on sheet.
- With a fork, gently press the cookies down to form about 1/2 inch (1.5 cm) thick rounds.
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Bake in preheated oven at 350°F on middle rack for 8 to 10 minutes (not more) until the bottoms are light golden brown and the centre tops are soft. The bottoms should not burn, so check them.
- Remove the sheet and let stand until the cookies are slightly firm, about 2 minutes. Transfer immediately to a rack to cool.
- Store cookies in a sealed container. They keep for about one week at room temperature .



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