• 1 1/2 cups (187.5 g ) farine I use the entire usage
  • 1 cuillère à soupe < /span> Fécule de maïs
  • 2 cuillère à soupe Farine d’Amande , Omettre de faire sans noix< /li>
  • 1.5 cc levure en poudre
  • 1 /4 cc sel
  • 1/2 càc < /span> cannelle
  • Preparation

  • In a bowl, combine flour, cornstarch, almond flour, baking powder, salt, and cinnamon and set aside.
  • In another bowl, combine the non-dairy milk, oil, maple syrup, and sugar. Mix well until the sugar has dissolved.
  • Combine the liquid with the dry and stir to make a sticky, stiff paste mixture. Transfer to a baking sheet lined with parchment paper.
  • Humidify Using your hands, use more water to form the mixture into an oval and press down to even it out so it’s about 1/2-3/4 inch thick. Keep squeezing, using a few more drops of water each time it gets sticky, and keep squeezing and spreading.
  • In a small bowl, stir together the sugar and cinnamon for the topping until combined, then sprinkle all the batter (the one left on top should be a bit damp). If necessary, press down lightly with your hands.
  • Cook at 350 degrees F (180 C) for 22-25 minutes. Check with a toothpick in the middle.
  • Remove baking sheet and allow to cool completely, then using a very sharp or serrated knife, slice the oval into 1/2 inch thick slices. Spread these slices out again on the parchment-lined baking sheet and flatten them on the wider side of the cookies.
  • < span style="display: block;">Bake at 275 degrees F (135 C) for 1 hour or until cookies are crispy to your preference.
  • Let cool completely, then store in an airtight container and keep on the counter for up to three weeks. You can also glaze them with a simple sugar and plant-based milk glaze.
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