Description
soft, sweet, spicy and perfect cookie for the winter months!
Ingredients
Units
Scale
- 1/2 cups of vegan butter
- 3/4 cups of granulated sugar
- 1 tsp of ground cinnamon
- 1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
- 1/2 cup of unsweetened cocoa powder
- 1 tsp of vanilla extract
- 1/2 tsp salt
- 1 tsp of baking powder
- 1/4 cup of almond milk
Topping
- 1/2 cup of granulated sugar
- 2 tablespoons of ground cinnamon
Instructions
- preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
- in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
- once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
- next add in your gluten-free flour, 1/4 cup at a time until well combined
- in a separate bowl, mix your ground cinnamon (2 tbsp) and sugar until evenly mixed and set aside
- pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the sugar and cinnamon topping and set onto the baking sheet 2″ apart
- repeat until your dough is all rolled
- bake for 10-12 minutes and enjoy warm!
Notes
* can use regular milk or any milk alternative *ovens may differ in temperature, so bake times might change