Pfeffernüsse

Vegan Pfeffernusse

Ingredients:

1/2 cup vegan butter, softened (I use Harvest Award brand)

3/4 cup sugar (Wholesome Sweeteners brand)

1/2 cup brown sugar (Wholesome Sweeteners brand)

1/2 cup molasses

1/4 cup vegan honey (I used BeeFree Honee brand)

3 tablespoons @followyourheart vegan egg

3/4 cup ice cold water

1 teaspoon almond extract

2 teaspoons vanilla extract

4 cups cake flour (can substitute APP flour or GF flour if needed) 

1 tablespoon cocoa powder

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon clove

1 teaspoon freshly ground white pepper (black pepper is totally okay too)

1 1/2 teaspoons baking soda

1 cup powdered sugar (Wholesome Sweeteners brand)

2 to 4 teaspoons non diary milk or water

Cream together the vegan butter, sugar, brown sugar, molasses, and honey till smooth. 

In a small bowl, whisk together the vegan egg, cold water, almond extract and vanilla extract. Add into the molasses mixture and mix till combined.

In a separate bowl, sift together the flour, cocoa powder, cinnamon, ginger, clove, black pepper, and baking soda. Add into the molasses mixture and mix till soft dough forms. Chill for about an hour.

Preheat oven to 325 degrees. Line a baking sheet with parchment. Roll about 2 tablespoons of dough into a ball for each cookie. Place an inch apart on baking sheet. Bake for 10 to 12 minutes. Let cool.

Whisk together the powdered sugar and the non dairy milk to make the icing. Coat each cookie with the icing and set on a cooling rack set over parchment paper to catch the icing that drips. Let the icing set on the cookies for about about hour.