Happy holidays and Merry Christmas!!

These cookies were so delicious! They were crispy on the outside and soft and chewy on the inside. They also had just the right amount of sweetness. It's the perfect holiday/Christmas cookie, especially for those who love cinnamon.


Inspired by this recipe.
 

Without further delay, here's the recipe I used to make 9-10 cookies. Feel free to double the recipe :)

Ingredients:

128g plain flour
50g brown sugar (you can use white/caster sugar)
3/4 tsp baking powder
pinch of cinnamon
60ml coconut oil
1/2 flax egg (1/2 tbsp ground flax + 1.5 tbsp warm water)
1/2 tsp vanilla extract
2-3 tbsp non-dairy milk (if batter is too dry)
Cinnamon sugar: 1 tbsp (white/caster) sugar + 1 tsp cinnamon, mixed together

Directions:

1. Preheat the oven to 175 degrees Celsius and in a small bowl, mix the 1/2 flax egg. Set aside. 
2. In a large sized bowl, mix the sugar, coconut oil, and vanilla until incorporated. Add in the flax egg and mix for about 60 seconds. 
3. In another bowl, whisk the dry ingredients together (baking powder, flour, and pinch of cinnamon). 
4. Add the dry mixture to the wet mixture and stir well. Use your hands to knead together the dough. If it's too dry/crumbly, add non-dairy milk until dough is mouldable.
5. Shape a ball of dough (size is up to you) into a ball. Roll in cinnamon sugar and then press the ball with a fork to flatten slightly. Repeat until dough runs out.
6. Bake for 11-13 minutes. (If you want chewy cookies bake for 11 minutes and if you want crispy cookies bake for 13 minutes.) Cool for about 10 minutes.