Ingredients
1 cup vegan butter (softened to room temperature)
1/2 cup dark brown sugar (packed)
1/2 cup light brown sugar (packed)
2 flax eggs (2 tablespoons flax seed meal + 6 tablespoons water)
1/2 tbsp. vanilla extract
1/4 tsp. almond extract
2 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. ground ginger
1/2 tsp. ground all-spice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 tsp. salt
3 tbsp. granulated sugar (for rolling)
Directions
- 1
Start by prepping your replacement egg by mixing together flax seed meal or replacement egg powder and water, and letting it set for at least 5 minutes, until thickened.
- 2
In a large mixing bowl, cream together the room temperature butter, dark brown sugar, light brown sugar and spices using a hand-held mixer or kitchen-stand mixer until fluffy and combined.
- 3
Add the flax egg and extracts to the bowl and mix until combined.
- 4
Add the flour, baking powder, baking soda and salt and mix until just combined and the cookie dough has formed.
- 5
Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
- 6
Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 7
Using a cookie scoop, scoop the cookie dough into balls, roll in granulated sugar and place onto a parchment paper-lined baking sheet.
- 8
Bake for 10-12 minutes, until the edges are golden but the centers are still soft.
- 9
Drop or tap the baking sheet onto the counter a few times to deflate them and get that crinkle effect.
- 10
Let cool for 5-10 minutes, then serve and enjoy!