Ingredients

The following ingredients have 15 Servings
  • 1/2 cup softened vegan butter* ((1 stick = 1/2 cup // I like Earth Balance buttery sticks))
  • 2/3 cup organic cane sugar* ((plus more for rolling))
  • 3 Tbsp aquafaba
  • 3 Tbsp molasses
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon ((plus more for rolling))
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 2/3 cups gluten-free flour blend*
  • 2/3 cup almond flour*
  • 1/3 cup cornstarch ((I didn't test it with arrowroot but think it would work the same))
  • 1 cup powdered sugar
  • 1-2 Tbsp unsweetened dairy-free milk

Instruction

  • Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.
  • Prepare the topping for later by adding 2-3 Tbsp organic cane sugar and 1/2 tsp cinnamon to a small bowl and mixing. Set aside.
  • Add softened vegan butter to a large mixing bowl and beat until creamy and smooth - about 1 minute.
  • Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitutes*) and molasses and mix again, scraping down sides as needed.
  • Add baking powder, cinnamon, ginger, nutmeg, and sea salt and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined.
  • The dough should be thick and almost difficult to mix at this point. If too soft, continue adding 1 Tbsp each gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. Then transfer dough to the refrigerator and chill for 30 minutes*.
  • Use a cookie scooper (I like this one) or Tablespoon to measure out 1 1/2 Tbsp amounts of dough and gently roll into balls - the dough will still be soft so be gentle. Then carefully roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a drinking glass to smash until about the thickness you want to enjoy them at. They won't spread or rise much so keep that in mind.
  • Bake for 10-11 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • If frosting, whisk together the powdered sugar and almond milk until a thick, pourable glaze is achieved. Then drizzle over the cookies. See notes if hoping to roll out and cut into shapes.
  • Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.