*I tried a similar recipe with softened coconut oil and didn't have the best results. But if looking to avoid vegan butter it's worth a shot!
*If you’d like to cut back on sugar, sub 1/3 cup of the sugar with 1 packet (~3/4 tsp) stevia extract- I like Trader Joe’s brand (amount as original recipe is written // adjust if altering batch size). This will make the cookies softer, so you may need to add more gluten-free flour, almond flour, and/or cornstarch to help thicken the dough.
*The chickpea brine substitutes an egg in this recipe. In its place, you can also try subbing 1/4 cup pumpkin puree, 1 egg replacer, or 1 small chicken egg if not vegan (amounts as original recipe is written // adjust if altering batch size). I haven’t tested it with a flax egg or any of the other substitutes and can’t guarantee the results.
*If not gluten-free, sub the almond flour and gluten-free flour blend with unbleached all-purpose flour.
*If avoiding nuts, you can try subbing the almond flour with a blend of gluten-free flour blend and cornstarch. I haven't tried this recipe with arrowroot starch, but I believe it can be subbed for cornstarch and work the same.
*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.
*I did not test this recipe rolling the cookies out and making them into shapes. But I believe it's possible! Use my 1 Bowl Vegan Gluten Free Sugar Cookies recipe as a guide.
*Nutrition information is a rough estimate calculated with the glaze.