A recipe for vegan spice cookies infused with the comforting warmth of cardamom, cinnamon, nutmeg, allspice and cloves. Perfect for the holidays or anytime.There are so many things I love about baking cookies. I love eating the cookie dough. I love peeping ever so often through the oven window to see if the cookies are doing what they are supposed to do. I love eating the cookies, of course. But more than any of those, I love that fresh-baked-cookie smell that perfumes the whole house.
Cookies are so closely tied with the holidays, and you can just imagine why. Cookies are happy, and they are fun. They are festive, anyone can make them, and who doesn’t like to pop one– or two–in their mouth? A no-brainer, really.
If you are busy baking cookies in your kitchen– which I somehow just know you are– here’s a fun recipe to add to the mix: my very vegan Spice Cookies. Flavored with chai spices, they are warm and fuzzy and I can’t think of anything that goes better with a cup of green tea. Or almond milk.
I lowered the fat in these vegan spice cookies by half by adding applesauce, because as amazing as cookies are, can you think of anything more amazing than a healthier cookie? The applesauce makes them slightly chewy, which I love. It also makes the dough easier to handle and shape.
Happy baking, all!
Vegan Spice Cookies
- 2 1/2 cups all-purpose flour (can substitute half with whole-wheat pastry flour)
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 1 tsp cinnamon
- 1 tsp powdered ginger
- 1 tsp powdered cardamom
- 1/2 tsp powdered cloves
- 1/2 tsp powdered nutmeg
- 1/2 tsp powdered allspice
- 1 tbsp pure vanilla extract
- 2 tsp cornflour or egg replacer
- 1 cup powdered or confectioners' sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- Mix together the flour, spices, cornflour, baking powder and salt.
- With a hand mixer or stand mixer fitted with the whisk attachment, whisk together the oil, applesauce, vanilla and sugar until smooth and fluffy, for one minute.
- Add the flour, a third at a time, and mix well after each addition with a spatula. Make sure you scrape down the sides and the bottom of the bowl.
- Refrigerate the dough for about 30 minutes.
- Using a small ice-cream scoop or with your fingers, scoop out about 1/4-inch balls of the dough and place them on a greased cookie sheet about an inch apart. Press down slightly with your fingertips or a spatula to flatten. If the dough is a little sticky, moisten your fingers and palms with some water to make it easier to handle.
- Bake the cookies in a preheated 375-degree Fahrenheit oven for 12-14 minutes until the sides are lightly browned. Rotate the cookie sheet halfway through baking.
- Remove the baked cookies to a rack and cool thoroughly.