Vegan Ginger Cookies

First of all, let me start by saying you don't need to be vegan to love these cookies.  I'm not vegan and I ate six of them with coffee.

Vegan Ginger Cookies

Makes 20 - 22

slightly adapted from here

For the Cookies:

115g vegan butter (I use Nuttelex)

130g light brown sugar

45ml aquafaba (the juice from a can of chickpeas)

60g molasses

¾ teaspoon baking powder

1 teaspoons ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

¼ teaspoon fine sea salt

270g "00" flour

75g ground almonds

40g cornflour

For the Glaze:

130g icing sugar

15g - 30g coconut milk

For the Topping:

3 tablespoons light brown sugar

½ teaspoon ground cinnamon

Make the Cookies:

Preheat the oven to 190C.  Line two baking trays with baking paper.  Set aside.

Put the butter into the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium speed for 1 minute until smooth.  Add the sugar and beat for another minute.  Add the aquafaba and molasses and beat again. Add the baking power, cinnamon, ginger, nutmeg and salt and mix to combine. Then add the flour, ground almonds and cornflour.  Mix until combined. If the dough is too soft, add a little extra flour to bring it together.  Cover in plastic wrap and chill for 30 minutes.

To make the Topping:
Put the brown sugar and cinnamon into a small bowl and stir to mix. Set aside.

Form and Bake the Cookies:
Use a small cookie scooper or tablespoon measure to scoop the dough. Roll into balls (they will be quite soft) and then carefully roll them in the topping mixture and put them onto the prepared trays. Press them down gently to flatted slightly.

Bake for 10 - 11 minutes until they start to puff and the edges start to dry out. Leave to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Make the Glaze:
Mix the icing sugar with enough coconut milk to make a drizzling consistency.

Spoon the glaze into a disposable piping bag and cut a small hole in the tip.  Pipe lines onto the cookies.