Vegan Pfeffernüsse Cookies
A soft and crumbly cookie filled with warming spices and tossed in powdered sugar.
Ingredients
Dry Ingredients
- 2 cups all purpose flour sifted
- 1 tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp cloves
- ½ tsp ginger
- ½ tsp allspice
- ¼ tsp black pepper
- ¼ tsp baking soda
- ¼ tsp salt
- dash of cardamom (optional)
Wet Ingredients
- ½ cup coconut oil, room temperature
- ⅔ cup brown sugar
- ¼ cup molasses
- 1 tbsp ground flaxseed (mixed with 3 tbsp water)
- 1 tsp vanilla extract
Coating
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 350°.
- Prep the flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Set aside to thicken.
- Whisk the flour and spices together in a large bowl.
- In a separate bowl, combine the coconut oil and brown sugar with a fork or hand mixer, and then add the molasses, thickened flax egg, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and fold to combine. If the dough seems too dry and crumbly, try mixing with your hands until all of the ingredients are evenly mixed.
- Roll the dough into small/medium-sized balls and place them on a baking sheet lined with a nonstick surface.
- Bake the cookies for 15 minutes. Once they're done, immediately transfer them to a wire cooling rack.
- Once the cookies have cooled completely, place them in a large ziplock bag and add the powdered sugar. Seal the bag and gently shake the cookies to coat them in the sugar.
- Enjoy!
Notes
Substitutions
- Flaxseed egg: An equal amount of chia seeds combined with an equal amount of water.
- Coconut oil: Any vegan butter of choice.