Vegan dessert recipes

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Ingredients:

• 1/4 cup plus 2 Tbsp organic white rice flour
• 3 Tbsp tapioca starch
• 3/4 tsp baking soda
• 1/4 tsp fine salt
• 3/4 cup unsweetened organic almond butter (can also use cashew butter)
• 1/4 cup plus 2 Tbsp organic pure maple syrup
• 1 Tbsp unsulphured molasses (don't skip this ingredient!)
• 1/2 Tbsp vanilla extract
• 3/4 cup dairy-free semisweet chocolate mini-chips

Number of Servings:  14 cookies

Baking Instructions:

1. Preheat oven to 375 Degrees F
2.  Add the flour, starch, baking soda, and salt to a large bowl and whisk well.  Add the cashew butter, syrup, molasses, vanilla and chocolate chips.  Stir for a couple of minutes until it forms a thick, sticky batter.  Wet your fingers and start to roll 2 Tbsp of the the the batter into balls (14 balls total) and place onto pan spacing them 2 inches apart (may need 2 pans).  Press them down so they are about 1/2 inch thick.  Bake each pan for 9 minutes. 
3. Remove from oven and let cool for 10 minutes (they will be fragile so don't eat them immediately).  Keep them stored in air tight container for up to 3 days.