Vegan Golden Spiced Snickerdoodles

1 cup coconut oil, room temperature (still semi-solid)

1 1/2 cups granulated sugar

1/3 cup aquafaba (see notes)

1 tsp. vanilla extract

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. sea salt

1 Tbsp. ground turmeric

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/4 tsp. ground black pepper

2 3/4 cup all-purpose flour

For rolling cookies:

3 Tbsp. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

1. In the bowl of a stand mixer fitted with the paddle attachment, add coconut oil and sugar, and beat until creamy.
2. Add aquafaba and vanilla extract, and mix again until combined and fluffy.
3. Add baking soda, cream of tartar, salt, turmeric, ginger, cinnamon, cardamom, and black pepper and mix again until combined.
4. Gradually add flour to the mixer while running, and mix until dough is fully incorporated.
5. Preheat oven to 400 degrees F.
6. In a small bowl, combine the rolling mixture: 3 Tbsp. granulated sugar, 1 tsp. cinnamon, 1/2 tsp. each ginger and cardamom. Set aside.
7. Using a tablespoon, scoop dough and roll into balls using your palms. Roll balls of dough in granulated sugar/spice mixture to coat, then place on a lined baking sheet (parchment paper or a silicone baking mat).
8. Bake cookies at 400 degrees F for 9-11 minutes. Remove from the oven, and let cool on the tray for 2 minutes before transferring cookies to a wire rack to cool completely.

Notes:

• Aquafaba is the liquid in canned chickpeas. It is viscous, and often used as an egg replacer in vegan baking. Drain a can of chickpeas, reserving the liquid in a food storage container. Keep aquafaba refrigerated for up to one week. Use the chickpeas to make one of my other recipes, like Pizza Salad with Pepperoni Chickpeas or Crispy Chickpeas and Greens over Pasta!