⅓cupmelted vegan butterI use Earth Balance in the red tub.
1teaspoonvanilla
⅓cupvegan cane sugar
⅔cuppacked brown sugar
⅓cupnon-dairy milkI use SILK Almond.
DRY INGREDIENTS:
1 ½cupunbleached all purpose flour
1Pinchof sea salt
1teaspooncinnamon
½teaspoonbaking soda
¼teaspoonbaking powder
ROLL IN:
1teaspooncinnamon
⅓cupvegan cane sugar
Instructions
Pre-heat the oven to 350˚ F. Line a baking sheet with parchment paper.
In a large mixing bowl add the vegan butter and microwave until melted, add in the rest of the wet ingredients.
Add the flour and the rest of the dry ingredients directly into the wet and then mix well.
Place in the fridge for 1 hr.
In a small bowl add the cinnamon and sugar to roll the cookie balls in.
Roll the dough into balls and roll them in the cinnamon + sugar mixture, repeat until dough is completely used up… you will need to use more than 1 cookie sheet, I like to bake mine 1 at a time and put the other half in the fridge until it’s time to go in the oven.
Bake 15 minutes for the smaller cookies (I got 18 out of my batch and that made the cookies about the size of the palm of my hand) if making large cookies you may need about 17-18 minutes.
Let cool completely on the cookie sheet for at least 15 minutes.
Notes
Store in a sealed container 4-7 days they only stay chewy for the first day so if you pop them in the microwave for about 15-20 seconds they will soften right back up!