Mmm..cookies! Hold the (dairy) milk

Always great to have a cookie recipe; most practical to have both a chocolate chip one and a basic sugar one, or 'snickerdoodle' which has a cinnamon spice addition. These take the least amount of effort and essentially a one-bowl operation.

This is an agave "snickerdoodle", both vegan and easily gf. Lets get stirring: (gluten free variations at end) Pre-heat oven to 350*
Sift then stir together:
2 cups of spelt flour
2 Tbl of baking powder
1 and 1/2 Tbl of cinnamon
1 tsp of nutmeg
1 tsp of sea salt
In another bowl beat with a fork:
1/2 cup of canola oil
1/2 cup of agave nectar
1/2 cup minus 3Tbl of dairy free milk
1 Tbl of vanilla extract
stevia drops additionally, if you prefer a sweeter cookie than the agave alone produces (taste batter before baking.(spit it out!) cookie comes out less sweet than the dough will taste, too) Pour wet into dry, and fork mix to a sticky dough. Place spoonfuls on a parchment-lined cookie sheet. Should make 12 cookies, medium. Pat down with hand and form to presentable, lovely circles. Use pinched fingers to sprinkle additional cinnamon on top, for aesthetic purposes;)
Bake in oven 15-20 minutes, rotating pan half-way through. Remove from oven, not too browned on edges. Cool on sheet for another 10-15 minutes, before eating or storing.
*If Gluten Free: sub 2 cups of Bob's Redmill mix and add 1 and 1/2 tsp of xanthum gum to the dry sift.

Chocolate Chip Cookies Preheat oven to 375*
Sift together the dry and stir with a fork to mix thoroughly
2 and 1/4 cup of spelt flour
1 tsp baking soda
1/2 tsp of sea salt
In a larger mixing bowl, beat with a fork till very smooth-ish
1/2 cup plus 2 Tbl agave nectar
1/4 cup softened vegan butter or non-hydrog shortening
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 Tbl of vanilla extract
Add wet mix to dry fairly well, then fold in 1 and 1/2 cups of vegan chocolate chips(cane sweet) or the carob chips, malted barley tasting (not suitable for gluten free, if doing that version)
GF version: sub Bob's Redmill gf flour for the spelt and add 2 tsp of xanthum gum to dry
These cookies spread and the dough makes quite a bit. (you may have to pat-downt he gf blend though, half-way through)
2 Tb wet mix makes a medium palm-sized cookie. Place dough on parchment-lined cookie sheet and bake about 12 minutes, rotating the pan in the oven half-way through. They will be golden brown and will cook further while cooling completey on the sheet pan removed from oven.

Freaking delish. Both cookies freeze in a storage baggy for upwards of two months...if they last that long.;) Serve with your fave non-dairy milk! or not