Ingredients
- 3/4 cup non-dairy butter
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1/3 cup non-dairy yogurt or aquafaba*
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp ground cinnamon
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt (reduce to 1/2 teaspoon, if using aquafaba from salted beans)
Instructions
- 1. Preheat oven to 350 degrees.
- 2. In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.
- 3. Slowly beat in the yogurt or aquafaba, the extracts, and the cinnamon. Mix until well combined.
- 4. With the mixer on low, incorporate the dry ingredients. Beat until you have an evenly mixed dough.
- 5. Scoop the dough by the heaping tablespoon. Gently roll into a ball. Place the dough two inches apart on a greased or parchment lined baking sheet.
- 6. Bake for about 15 minutes, or until the cookies are a light, golden brown; crackled on top; and set at the edges.
- 7. Allow to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 24 cookies
Notes
- *I've tested the recipe with plain and vanilla soy yogurt and with chickpea aquafaba.
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