Homemade Brussels Cookies (Gluten Free, Vegan).
There's nothing like a crispy lace cookie topped with dark chocolate! This is an elegant treat that's just right with a cup of tea.
Ingredients
- ⅔ cup gluten free flour blend
- ½ cup gluten free oat flour
- ½ cup organic cane sugar
- ¼ teaspoon baking powder
- 7 Tablespoons vegan buttery spread melted
- 2 Tablespoons unsweetened applesauce
- 2 Tablespoons light corn syrup
- 1 cup dairy free dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Place the gluten free flour blend, oat flour, sugar, and baking powder in a mixing bowl. Whisk together to combine.
- Add the melted vegan buttery spread, unsweetened applesauce, and corn syrup, and stir to combine.
- Place teaspoonfuls of the dough onto the parchment paper lined cookie sheets. Leave about two inches in between the cookies, because they will spread during baking.
- Bake at 375 degrees F for about 9 minutes, until the edges are golden brown.
- Allow the cookies to cool for at least 15 minutes.
- Put the dairy free chocolate chips in a microwave safe bowl and microwave them for one minute. Stir, then microwave in 15 second intervals, stirring in between, until they are smooth and melted.
- Spread a little chocolate on the underside of half of the cookies. Top with the other half of the cookies to make sandwiches.
- Place the completed cookies in the refrigerator for about 15 minutes so that the chocolate firms up. Enjoy!
Notes
If you want a thicker layer of chocolate in the middle of these cookies, you will need to melt a larger quantity of chocolate.
You can store these at room temperature or in the refrigerator, it's up to you. They should stay fresh for about 5 days.
Nutrition
Calories: 105kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 28mgPotassium: 16mgFiber: 1gSugar: 9gVitamin A: 156IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!