Vegan Cinnamon Crunch Cookies
Ingredients
- 1 vegan egg (1 tbsp flaxseed + 3 tbsp water, let sit in fridge for 10 mins)
- 1 vegan egg yolk (1 tbsp olive oil, 1 tbsp ground flax seeds + 3 tbsp water, let sit in fridge for 10 mins)
- 1.5 tsp vanilla extract
- 3/4 cup unsalted vegan butter, melted at room temperature
- 1 cup organic cane sugar
- 1 & 3/4 cups + 2 tbsp all-purpose flour (e.g., @bobsredmill)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups cinnamon crunch (e.g., @cascadianfarm)
- 1 tsp cinnamon sugar (optional)
- 1/2 cup vegan white melting chocolate (optional, omit if unavailable)
Preparation
Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
Melt the vegan butter and set it aside to cool.
In a bowl, mix together the dry ingredients: all-purpose flour, ground cinnamon, baking soda, and salt.
Using a stand mixer with a paddle attachment or a handheld mixer, combine the melted vegan butter and organic cane sugar until fully incorporated.
Add the flax egg, vegan egg yolk mixture, and vanilla extract to the butter-sugar mixture. Mix until the mixture is even.
Gradually add the dry ingredients to the wet mixture and mix until a creamy dough forms.
Take tablespoon-sized portions of the dough and roll them into tight balls. Place the dough balls on the prepared baking tray.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown.
Remove the baking tray from the oven and allow the cookies to cool completely.
Once the cookies are fully cooled, top each cookie with a drizzle of vegan white melting chocolate (if using). Press cinnamon crunch squares into the center of each cookie and allow them to harden.
Optionally, sprinkle cinnamon sugar on top of the cookies.
Serve and enjoy your Vegan Cinnamon Crunch Cookies!
