Superbowl Spiced Nut Butter Football cookies with vegan icing - gluten free, soy free, dairy free

Super bowl is an American tradition.

Even if you don’t care for the sport nor want to watch a pig skin be thrown around, someone you cannot help but be invited to a viewing party and you accept because you are curious to watch the half time show or the silly commercials that cost at least, at one time, $1,000 per second!



Makes approximately 50

1 cup butter, melted (to make vegan: use vegan butter such as Miyoko)

1/2 cup Good Karma flaxmilk or non dairy milk

1 large egg

2 cups teff flour

1 Tablespoon cinnamon

1 Tablespoon flaxseed meal

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon xanthan gum

1/2 teaspoon cardamom

1 banana peeled, pureed

2 cups nut butter

1/4 cup coconut oil

Food coloring (we use India Tree)

Royal or Vegan icing 

Preheat oven to 325F. Grease baking pan.

In a large bowl, combine and mix butter, egg, and milk. In a separate bowl, combine flour, cinnamon, flaxseed, baking powder, salt, nutmeg, xanthan gum, and cardamom. Gradually combine and mix the contents on both bowls into one bowl. Add and mix in banana, nut butter and coconut oil. Cover and refrigerate for 30 minutes.

Working with 1 piece of dough at a time, roll into 1- 1 1/2 tablespoon pieces. Shape balls into footballs. Place 2 inches apart on baking sheets. Place in refrigerator again on baking sheets for 30 minutes, then remove to cook in oven for 25 minutes.

Allow to cool. Paint on football laces with icing. Paint with dye if you like.

The glue will not stick if the bread is too hot. Coconut oil will melt at 76 F degrees.



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