Ingredients
Method
- In your large mixing bowl, combine the chilled vegan butter and organic cane sugar. Use your electric mixer to beat them together for about 3 minutes until the mixture looks pale and fluffy.
- Pour in the aquafaba and vanilla bean paste. Continue mixing on a medium speed until the liquids are fully emulsified into the butter mixture.
- In a separate smaller bowl, whisk together the flour, cayenne pepper, smoked paprika, baking soda, sea salt, and beetroot powder.
- Gradually add the dry ingredients to the wet mixture. Use a spatula to fold the dough gently, avoiding overmixing.
- Cover the bowl with a reusable wax wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line your baking sheets with silicone mats.
- Roll the dough into 1-inch balls and place them 2 inches apart on the sheets. Bake for 10 to 12 minutes.
- Allow the cookies to rest on the hot pan for 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight glass container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to three months. To revive softness, microwave for 10 seconds or toast for 2 minutes.