YIELD: 24 COOKIES
Crispy on the inside and cakey in the middle, these irresistible cookies will have you reaching in the cookie jar again and again with their seductive maple flavor. For an extra indulgent treat, top with the glaze from Mini Maple Donuts.
________________________________________________________________
Ingredients
1 tablespoon flaxseed meal
2 tablespoons water
½ cup non dairy margarine
½ cup brown sugar
½ cup maple syrup
1 teaspoon maple extract
1 teaspoon baking soda
1¾ cups superfine brown rice flour
1 cup potato starch
¼ cup cornstarch
¼ cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon salt
½ cup turbinado sugar
________________________________________________________________
Directions
- Preheat oven to 350 °F.
- Line a cookie sheet with parchment paper.
- Mix the flaxseed meal with the water in a very small bowl.
- Let rest for 5 minutes, or until gelled.
- In a large mixing bowl, cream together the margarine, sugar, and maple syrup until fluffy.
- Mix in the prepared flaxseed meal and maple extract.
- In a medium bowl, whisk together the remaining ingredients, except for the turbinado sugar, and then gradually incorporate them into the creamed margarine until a soft dough is formed.
- Do not over-mix.
- Form into 1-inch balls and roll in the turbinado.
- Flatten slightly with the back of a fork and bake for 15 minutes, rotating the cookie tray after 10 minutes of baking time.
- Let cool completely before removing it from the cookie sheet.
- Store in an airtight container for up to 1 week.
