Ingredients
- ½ cup vegan butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 flax eggs 2 tbsp ground flaxseed mixed with 6 tbsp water
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cream of tartar
For rolling
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for about 5-10 minutes until it thickens.
- In your mixer, cream together the vegan butter, granulated sugar, and brown sugar for at least 4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix until combined. Then, add the prepared flax eggs and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the dough is too wet, add a couple of tablespoons of flour. If it’s too dry, add a splash of plant milk.
- Weigh out the cookie dough into 3-ounce balls and roll each ball in the cinnamon-sugar mixture until fully coated.
- Refrigerate the dough balls for at least 30 minutes to help the cookies maintain their shape while baking.
- Preheat your oven to 375°F (190°C).
- Optionally, do a test bake with one cookie to ensure your oven does not run hot.
- Bake the cookies for 18-20 minutes, turning them halfway through. The cookies should have a matte finish on top when done.
- Let the cookies set for 30-45 minutes to firm up before enjoying.
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 163mg | Fiber: 1g | Sugar: 20g