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.
