1 1/2 cup wheat free baking mix
2/3 cup brown rice flour
2/3 cup garbanzo & fava flour
1 1/4 cup almond meal/flour
1 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance (whipped [dairy free] buttery spread)
1/4 cup applesauce
1/4 cup oil
1 1/2 cups dark brown sugar
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)
1 cup mini M&Ms
Preheat the oven to 400 degrees.
Combine the wheat-free baking mix, the three flours, baking soda, and salt in a medium bowl, and set aside.
In the bowl of an electric mixer fitted with a paddle, combine Earth Balance, applesauce, and oil. Add the sugar, followed by the egg replacer. Add the dry ingredients half a time, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and fold in the M&Ms by hand. It will be a very stiff dough.
Roll 1 inch balls and place two inches apart on a greased baking sheet. (Trust me on the distance between cookies; they’re going to spread a little, no matter how thick you think the dough is.)
Bake for 7 to 10 minutes or until golden brown (see picture). Leave to cool on sheet for at least 10 minutes before transferring to a cooling rack.
(sorry for the blurry pics)