Cinnamon Cookies
Soft, warmly spiced vegan cinnamon cookies made with oats and a touch of brown sugar. They come together in about 25 minutes and are perfect for the holidays.
Ingredients
- 1 cup oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ cup vegan butter at room temperature
- 2 Tbsp psyllium husks or 1 large egg for a non-vegan version
- 6 Tbsp water
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 Tbsp cinnamon powder
Instructions
- Pour the water over the psyllium husks and let it sit for 5-7 minutes.
- Pulse the oats in a food processor until powdery.
- Add the butter and sugar to a bowl and cream together until fluffy.
- Once the psyllium has reached a gel-like, egg-like consistency, add it to the butter mixture along with the vanilla extract and combine.
- Add the flour, powdered oats, cinnamon and baking powder to the bowl and mix well.
- Roll the dough into balls and place them on a tray lined with parchment paper.
- Bake at 180 degrees Celsius for 12-15 minutes, or until the cookies are golden brown.
Notes
For fully vegan cookies, use vegan butter and the psyllium (or flax) gel; for a non-vegan version, use dairy butter and 1 egg. Store in an airtight container at room temperature for up to a week.