Ingredients
- 1 3/4 cups oat flour (193g) Click to see how to make your own!
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon + 1/8 teaspoon vegan xantham gum
- 1/4 teaspoon salt
- 3/4 cup raw cane sugar divided
- 6 tablespoons vegan butter softened at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1/2 tablespoon avocado oil (or another neutral-flavored oil)
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together the oat flour, cream of tartar, baking soda, xanthan gum, and salt. Set aside.
- In a large bowl, use an electric hand mixer to beat 1/2 cup + 3 tablespoons of the sugar (reserving 1 tablespoon for later) and the softened vegan butter until smooth and creamy. Stir in the vanilla extract. Do not beat.
- In a small bowl, whisk together the water, avocado oil, and baking powder until frothy. Add this mixture to the creamed butter and sugar. Beat on high speed until just combined, about 20 seconds. Avoid overmixing to prevent incorporating too much air into the dough.
- Gradually stir the dry ingredients into the wet mixture until well combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour.
- Preheat your oven to 370°F and line two baking sheets with parchment paper or silicone baking mats. In a shallow plate, mix the reserved 1 tablespoon of sugar with the cinnamon.
- Roll the chilled dough into slightly heaping 1-tablespoon-sized balls (a cookie scoop works well for this). Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spaced about 2 inches apart. Do not flatten the dough balls.
- Bake in the preheated oven for 10 to 11 minutes, or until the tops are just set but the cookies remain thick. Be careful not to overbake. They will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then gently transfer them to a wire rack to cool completely.
