Monday, October 31, 2016

Vegan Maple Pecan Pumpkin Cookies

Autumn cookies! I shaped them as big as burgers. They seem to taste even better after cooled in the fridge.

If needed, use only a gluten-free all purpose flour blend as suggested by the recipe itself. I used half oat flour (gluten-free) and half spelt (this has gluten). Depending on the flour you'll have to adjust baking time: I needed 25 minutes.

I also didn't use maple extract because there's no way I can find such thing here without having to pay an outrageous shipping fee. Just ignore it.

From Fragrant Vanilla Cake

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