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Ingredients:
1 cup almond
3/4 cup gluten free oat
1 tsp baking
2 tsp vanilla extract
2 bob’s red mill egg replacers (2 tbsp egg replacer + 4 tbsp water)
1/2 cup melted vegan butter1/4 cup maple syrup
2 smaller apples cut into cubes
1/3 cup vegan butter2 tsp cinnamon
2 tsp vanilla extract
2 tbsp maple syrup
1/2 cup dairy free milk
Directions:
* mix the cookie dough together until everything is well-combined.
* use a large ice cream scooper to evenly distribute the batter and slightly flatten. my cookies were definitely on the larger side!
* bake at 350 degrees for 20-22 minutes depending on size and thickness. i baked mine for 22 and used a large ice scooper as mentioned above.
* add all caramel apple ingredients in a pan and bring to a boil. cook on medium high heat for about 7 minutes or until apples are tender and caramel thickens.
* place on top of the cookies once they have cool down and enjoy! best eaten the same day!
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