Looking for a way to revamp your leftover Halloween candy? These fun cookies are just the solution. Soft dough filled with crunchy Halloween chocolates and you have the perfect combination. Trust me … putting your leftover candy into cookie dough is genius. If I do say so myself. 😉
Candy Bag Cookies
Recipe Type: Dessert
Author:
Ingredients
- 1 Tbsp chia seeds, ground
- 3 Tbsp water
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1 Tbsp vanilla extract
- 4 Tbsp maple syrup
- 1/2 cup gluten-free bean flour mix
- 1 1/4 cup all-purpose gluten free flour mix
- 1/4 tsp guar gum
- 1/4 tsp baking soda
- 1/2 tsp salt
- Halloween candy, chopped
Instructions
- Preheat oven to 375 degrees.
- In a small mixing bowl whisk together the chia seeds and water. Let stand for 5 minutes to gel.
- In a large mixing bowl cream together the butter and sugar. Make sure to scrap down the sides and bottom of the bowl.
- Add vanilla, maple syrup and the prepared chia egg. Beat to combine.
- In a separate bowl whisk together the flour, guar gum, baking soda and salt.
- Add the dry mix to the wet mixture in thirds beating to combine between each addition of flour.
- Fold in candy.
- Scoop heaping tablespoons of dough onto a parchment lined baking sheet about 1 inch apart. Bake for 12 minutes or until the bottoms are lightly golden.
- Let cool for 10 minutes, then transfer to a cooling rack.
Enjoy!
