Vegan Spice Cookies
A recipe for vegan spice cookies infused with the comforting warmth of chai spices like cardamom, cinnamon, nutmeg, allspice and cloves. Perfect for the holidays or anytime.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 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.
Serving: 1g | Calories: 74kcal | Carbohydrates: 10.5g | Protein: 0.9g | Fat: 3.1g | Saturated Fat: 0.6g | Sodium: 16mg | Sugar: 3.7g