Ingredients
Cinnamon Graham Cookies:
1/2 Cup Gluten-Free All-Purpose Flour
1/2 Cup Brown Rice Flour
1/4 Cup Brown Sugar Erythritol (or preferred light brown sugar)
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
2 TB + 1 Tsp Unsweetened Applesauce
2 TB Vegan/Soy-Free Butter (cold, diced)
Rainbow Vanilla Frosting:
1 Stick Vegan/Soy-Free Butter (softened)
2 Cups Powdered Erythritol (or preferred powdered sugar)
1 Tsp Pure Madagascar Bourbon Vanilla Extract
2 TB Unsweetened Vanilla Non-Dairy Yogurt (or a Full Fat Non-Dairy Milk)
2 TB Allergy-Free Rainbow Confetti Sprinkles
Instructions
For the cookies:
In a large mixing bowl, combine all ingredients except the applesauce and butter. Mix together.
Now add the applesauce and diced butter. Mix and knead the cookie dough using your hands.
Refrigerate the cookie dough for 30 minutes to chill and preheat the oven to 350°F in the meantime.
On a floured flat surface, rolling the chilled dough out to about 1/8-inch thickness. Sprinkle extra flour on the dough when rolling, if needed.
Cut our as many 1 inch sized cookies as you can with the dough, re-rolling as needed. I got 60 cookies using this cookie cutter.
Evenly space the cookies out on a Silpat or parchment paper lined baking sheet and bake the cookies for 7-8 minutes in the preheated oven.
Remove and let cool.
For the vanilla frosting:
In a stand mixer or in a bowl using a hand mixer, cream together the softened butter and powdered sugar until you get a frosting texture.
Next add in the vanilla extract and vanilla yogurt and blend to combine.
By hand fold in the rainbow sprinkles.
Chill the frosting in the fridge before serving.
