The “secret” ingredient in this Cinnamon Spritz Cookie is a spice called Cardamon. Most grocery stores do sell this but it is on the pricey side.
2 cups whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon salt
2 sticks, Earth Balance Vegan Buttery Sticks (or you may use unsalted butter), softened at room temperature
3/4 cup organic sweetener or any natural sugar substitute such as a stevia blend
1 large egg
Filling: 1 container of Ricemellow Creme
Who would ever guess that a healthier homemade Oreo cookie would taste so much better than the real thing? These do. They are vegan as well. To make these cookies, you will need a kitchen scale to weigh ingredients. There are gram to cup/ounce conversions available but to be honest, the recipe doesn’t seem to come out as good when using them. Kitchen scales are cheap. I paid $15 for mine at Wal-mart.
120g Spelt Flour (you can also use whole wheat pastry flour or all-purpose if you’re not eating clean)
30g dutched process cocoa powder
80 g coconut sugar (you can also use organic sugar, stevia blend, or any other dry sweetener)
1/4 tsp salt
1/4 tsp baking soda
1 tsp pure vanilla extract
44 g canola or coconut oil
3 tbsp milk of choice
2 tbsp pure maple syrup
55 g organic powdered sugar (Make your own here)
1/2 tsp pure vanilla extract
58 g coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance spread
Keep these in an airtight container to retain freshness.