- whole wheat spelt flour: 1.5 cup(s)
- ground vanilla pods: 1 tsp
- ground cinnamon: 0.5 tsp
- salt: 0.5 tsp
- baking powder: 0.25 tsp
- baking soda: 0.5 tsp
- vegan dark chocolate drops: 1 cup(s)
- salted vegan butter: 80 g
- whole cane sugar: 0.33 cup(s)
- raw cane sugar: 0.66 cup(s)
- cashew drink: 60 ml
Melt the vegan butter in a pan on medium heat and stir in the cashew drink.
Reduce the heat and stir in the sugar.
Sift together all of the dry ingredients in a bowl.
As soon as the butter mixture has cooled off add it to the dry ingredients. Stir everything together with a spatula until a sticky cookie dough is formed. Don't over stir.
Form cookies by rolling about 2 tbsp of cookie dough for each cookie into a ball and then flatly pressing down on it.
Place the cookies on a baking tray that has been ligned with baking paper and make sure that there's enough space separating the cookies from each other.
Bake for 8 minutes at 190°C.
Let the cookies cool off a bit so that they can become crispy.