Ingredients
Dry ingredients:
- whole spelt flour: 1.5 cup
- ground vanilla beans: 1 tsp.
- ground Ceylon cinnamon: 0.5 tsp.
- salt: 0.5 tsp
- baking powder: 0.25 tsp
- baking soda: 0.5 tsp
- vegan dark chocolate chips: 1 cup
Moist ingredients:
- salted vegan butter: 80 g
- whole cane sugar: 0.33 cup
- raw cane sugar: 0.66 cup
- cashew drink: 60 ml
Preparation
Step 1
Melt vegan butter in a sauce pan over medium heat. Add cashew drink and stir.
Step 2
Reduce the heat and add the sugar. Stir until everything is well mixed.
Step 3
In a bowl, mix all the dry ingredients.
Step 4
Once the butter mixture has cooled, add it to the dry ingredients. Mix with a spatula until you have a sticky cookie dough. Do not overmix.
Step 5
To shape each cookie, use a cookie scoop or alternatively roll about 2 tablespoons of dough into a ball.
Step 6
Place the cookies on a baking sheet lined with parchment paper, making sure there is enough space between them.
Step 7
Bake for 8 minutes at 190°C.
Step 8
Let the cookies cool down a bit so that they become crispy.
