Ingredients:
- 1 cup soy free Earth Balance buttery spread
- 1 tablespoon vanilla
- 2 cups gluten free multi-purpose flour
- 2 cups coconut shreds
- 1 cup vegan chocolate chips
- 1 cup plain apple sauce
Directions:
- Preheat oven to 350 degrees.
- Mix vanilla, apple sauce, and melted butter.
- Add flour until well blended.
- Stir in coconut and chocolate chips.
- Press dough into roughly 2 inch wide cookies
- Place about 2 inches apart on a greased baking sheet.
- Bake for 30 minutes, until lightly browned.
- Let cool 5 minutes before eating. Serve with a glass of cold almond milk.
- Freeze leftovers for later.
Everything looks awesome!! Having your Cranberry kale salad today for lunch YUM!! Hopefully I will get back to posting next week have a been way too busy to post. Hope you had a great Christmas!!
ReplyDeleteThank you!!! Look forward to seeing your posts when you're back!! Hope your Xmas was fabulous, and continued happy holidays :) :)
ReplyDeleteThese look so divine! I just made vegan, gf cookies yesterday!!! Mm!
ReplyDeleteThanks Lauren! BTW I was inspired by your previous post and packed myself "Ants on a Log" with almond butter for a snack today :)
ReplyDeleteThose look very tasty!!
ReplyDeleteThank you!! And there weeeere! LOL.
ReplyDeleteI made these yesterday. My family loved them. Thanks!
ReplyDelete