It's my party and I'll eat sprinkle cookies if I want to! August is my birthday and this cookie reminds me of a funfetti birthday cake--it's soft and almond flavored, topped with vegan sprinkles (you can also fold some into the batter if you want to go sprinkle crazy). The key is to find good tasting sprinkles; I used Sweetapolita brand. Happy Birthday to all my fellow Leos out there!!!
Makes 9-11 cookies
Ingredients:
Dry
1 cup oat flour
1/2 tsp cream of tartar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet
1/3 cup cashew butter
1/4 cup maple syrup
*1/4 cup Lakanto powdered monk fruit sugar (sub regular powdered sugar)
1 tsp cider vinegar
1 tsp almond extract (if you don't like almond, omit and increase vanilla to 1 tsp)
1/2 tsp vanilla extract
Egg Substitute
1 Tbsp white chia seeds (sub ground flaxseed)
3 tbsp plant milk
Other
2-3 tbsp favorite sprinkles (I used this brand Sweetapolita)
*If you don't like your cookies very sweet, reduce the Lakanto sweetener to 2 Tbsp (heaping).
Instructions:
Pre heat oven to 350 degrees.
Make egg substitute by combing chia seeds or ground flax with the plant milk.
Combine dry ingredients in a small bowl.
Blend the wet ingredients together (including the powdered sugar) until creamy. Add the flax egg and beat again.
Pour dry ingredient mixture into wet ingredient mixture and mix until just blended--don't over mix. [At this point you can fold in 2 tbsp sprinkles if you choose to have them inside the cookie. Alternatively, you can just put them on the outside of the cookie.]
Use a cookie scooper to place cookie dough onto a parchment-lined cookie tray. Cover with sprinkles and bake 9-11 minutes or until lightly browned.
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