{Allergy Free} Maple Cinnamon Cookies

Maple Cinnamon Cookies

3/4 cup Earth Balance

1 cup sugar

1/4 cup brown sugar

3 tsp egg replacer whisked with 4 T original hemp milk

1/2 tsp vanilla extract

3 T maple syrup

2 1/2 cups flour blend

3/4 tsp xanthan

2 tsp baking powder

t tsp salt

3 tsp cinnamon

1/4 tsp nutmeg

Frosting

1/2 cup Spectrum shortening

1/2 cup Earth Balance

2 1/2 cups powdered sugar

pinch of salt

3 T maple syrup

1/2 tsp vanilla extract

cinnamon for sprinkling

Cream Earth Balance with both sugars until light and fluffy.
Add egg replacer, vanilla, and maple syrup and mix well.
Add all dry ingredients and mix slowly until dough forms.
Roll spoonfuls of dough into balls and place on parchment lined cookie sheet.
Flatten slightly with hand.
Bake at 375 for 10-11 minutes.
Cool on wire racks for 5 minutes.
Frost when completely cool.

For frosting, cream Earth Balance and shortening together until smooth.
Add powdered sugar and salt and mix well.
Add maple syrup and vanilla and mix on medium speed until the frosting is smooth and creamy.
Spread onto cool cookies and sprinkle them with cinnamon.

Linked up with Allergy Free Wednesdays at Real Food, Allergy Free