“Okay, Ashley. Be honest with me. These are vegan and gluten-free cookies and they are SO good. Are they like, ‘healthy’ for me? They are, right?”

“Umm…well, honey, they are still a cookie.”

I’ll continue to bake vegan, gluten-free cookies, desserts, pies, cakes, and more for my allergy-friendly folks, but I’ll never purposely pose a veil for cookies in the name of “health,” unless I’m eating them myself. We can tell ourselves anything we want – and we can believe it too!
Vegan, Gluten-Free Cinnamon Raisin Maple Parmesan Cookie Gems

Oh, and by the way, what’s the difference between a muffin and a cupcake anyway?

Vegan Gluten-Free Cinnamon Raisin Maple Parmesan Cookie Gems

16 Tbs. organic vegan, plant-based butter, room temperature
4 1/2 tsp. Ener-G egg replacer + 6 Tbs. warm water
1 cup Florida Crystals® Organic Raw Cane Sugar
3/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
1 tsp. organic vanilla extract
1 tsp. organic cinnamon
1 tsp. organic baking soda
1 tsp. organic baking powder
1/2 tsp. organic sea salt
1/4 tsp. organic maple extract
3 cups organic Pamela’s Gluten Free Artisan Flour
12 oz. organic vegan parmesan, cut into small chunks (you can totally use REAL parm if you’re not vegan)
1 cup organic raisins
1/4 cup organic dark maple syrup

Cream together the vegan butter and egg replacement (mix the egg replacer with water and let sit five minutes – OR use 3 large eggs).
Add the sugars and vanilla and continue to beat until fluffy.
Add the cinnamon, baking soda, baking powder, sea salt, and maple extract.
Stir in the flour until well combined.
Fold in the vegan cheese and raisins.
Chill the dough for 20 minutes.

Preheat the oven to 355 degrees.
Form the dough into 1″ balls and place on parchment lined cookie sheets. Flatten with the back of a glass and then glaze or brush with maple syrup.
Bake for about 15 minutes.
Allow to cool completely before transferring to a serving plate!

#FFChallenge #FloridaCrystals #Sweeps @floridacrystals @floridacrystalssugar

Florida Crystals – check it out!