Soft Chai Spice Vegan Cookies

• 2 Tablespoons Vegan Butter Or Margarine
• 6 Tablespoons Almond Butter
• 4 Tablespoons Milk (I Used Almond Milk)
• 1 teaspoon Vanilla Extract
• 1/2 cups Demerara Sugar
• 1-1/2 cup Whole Wheat Flour
• 3/4 teaspoons Baking Soda
• 1-1/4 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 teaspoons Cream Of Tartar
• 1-1/2 teaspoon Cinnamon
• 3/4 teaspoons Ginger
• 3/4 teaspoons Cardamom
• 1/4 teaspoons Allspice
• 1 dash Finely Ground Black Pepper
• 1/3 cups Demerara Sugar

1. * I realize I have demerara sugar in the ingredients list twice. This is because you will need 2 separate amounts, 1/2 cup and 1/3 cup. Please see instructions below.
2. Preheat oven to 325 F.
3. In a large bowl cream together vegan butter, almond butter, milk, vanilla extract and 1/2 cup of sugar. Set aside.
4. Combine flour, baking soda, baking powder, salt, and cream of tartar in a separate bowl.
5. Combine cinnamon, ginger, cardamom, allspice, pepper and remaining 1/3 cup of sugar in a separate bowl. Add 4 tablespoons of this spice/sugar mixture into the flour mixture, reserving the rest for rolling.
6. Add flour mixture into the wet ingredients and stir well. If dough seems too dry or crumbly, add an extra tablespoon of milk.
7. Form into balls and roll in the reserved spice/sugar mixture. Place on a greased cookie sheet and flatten balls with the palm of your hand.
8. Bake at 325 F for 6-8 minutes for soft cookies or longer if you like crunchy cookies. (If you want cookies to be soft, be sure to take them out before the top hardens. They will seem undercooked but they will harden a bit as they cool.)

butter, almond butter, milk, vanilla, sugar, whole wheat flour, baking soda, baking powder, ubc, cream of tartar, cinnamon, ginger, cardamom, ubc, ground black pepper, sugar

Taken from tastykitchen.com/recipes/desserts/soft-chai-spice-vegan-cookies/ (may not work)