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Recipe Category: Cookie
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Ingredients
Makes about 2 dozen cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground fennel seed
- 1/2 teaspoon salt
- ¾ cup vegan margarine
- ¾ cup sugar
- 2 tablespoons plain or vanilla soy milk
- 2 tablespoons agave nectar
- 2 teaspoons pure vanilla extract
Method
- Preheat the oven to 350°F
- In a medium bowl, combine the flour, baking powder, cinnamon, cardamom, ginger, cloves, fennel seed and salt
- Mix to combine well
- In a large bowl, beat together the margarine, sugar, soy milk, agave nectar and vanilla until well blended
- Add the flour mixture, stirring well to form a smooth, stiff dough
- Pinch off small pieces of dough and roll them between your hands into balls
- Place the dough balls onto an ungreased baking sheet and use a metal spatula or a fork to flatten the cookies to about 1/4 inch thick
- Bake until lightly browned at the edges, about 15 minutes
- Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely
- Store in an airtight container
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