Gluten and Dairy Free Springerle Cookies

These gluten-free and dairy-free Springerle cookies are the perfect treat to enjoy any time of year. With a light, crisp texture, these cookies will have you reaching for more!

  • 3/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter, melted
  • 1/3 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons aquafaba (liquid from a can of chickpeas)

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, baking powder, and salt. In a separate bowl, whisk together melted butter, coconut sugar, vanilla extract and aquafaba until combined.

Add wet ingredients to dry ingredients and mix until a dough forms. Refrigerate dough for 30 minutes.

On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out desired shapes with cookie cutters and place on prepared baking sheet.

Bake for 10-12 minutes or until edges are lightly browned. Let cool completely before serving.

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