I made these delicious cranberry cookies full of warming spices for Valentine's Day this year. But you can ditch the hearts and make them anytime!
Ingredients
1 & 1/2 cups brown rice flour
1/2 cup tapioca starch
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon each allspice, cloves, ginger
Dash of salt
2 handfuls dried cranberries
1/3 cup + 2T coconut oil (preferably sub for vegan margarine/butter so you can refrigerate dough)
5T soy milk
-Mix up all the dry ingredients in a bowl. Then mix in the cranberries.
-Add margarine/butter/coconut oil.
-Add in soy milk 1 tablespoon at a time until mixture forms a dough ball.
-If using margarine/butter, refrigerate dough for 30 mins before using. If using coconut oil, do not refrigerate. I did that and the dough was way too stiff and unscoopable.
-Scoop or roll and cut cookies out. I got 13 cookies.
-Cook for 15-20 minutes at 310°.
-Allow to cool for at least 15 minutes so the cookies firm up.