In a blender combine all the ingredients for
vegan eggnog and blend it smooth. Keep it aside.
Preheat oven at 350-degree Fahrenheit and
prepare a cookie sheet with a parchment paper.
In a mixing bowl combine almond flour, coconut
flour, baking powder and salt. Mix very well with a spatula making sure that
there are no lumps.
In another mixing bowl combine oil and sugar. Whip
it up with a spatula/spoon for 2-3 minutes or until sugar is well coated with
Then add soaked flax meal and vanilla extract to
the sugar mixture. Whip it up for about 5 minutes or until its soft and fluffy.
Now, fold in all the wet ingredients (blended
eggnog and flax egg mixture) into the dry ingredients and mix with a spoon/hands.
It will become like a sticky and crumbled dough. They should be able to stick together.
With the help of a cookie scoop place 12 cookies on the cookie sheet. Make round
ball of each cookie between your palms and press gently from the center. Try to
seal the edges as much as possible and flatten them between your palms. (If the
cookies start to stick in your hands wet them with water but not too wet).
Place the cookie sheet in the oven and bake it
for 35-40 minutes or until golden in color.
Turn it off and take them out of the oven. Let
these cool slightly and enjoy the crisp cookies.