Easy Vegan Spice Thins (No Chill Time)

• 23 cup flour, might need about 3 tbs more for kneading
• 13 cup whole wheat flour (I used whole spelt)
• 14 teaspoon baking powder
• 14 teaspoon pumpkin pie spice
• 34 teaspoon ground cinnamon
• 18 teaspoon ground ginger
• 18 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 116 teaspoon black pepper (I used freshly ground)
• 1 pinch salt
• 18 cup oil
• 1 tablespoon honey or 1 tablespoon agave syrup
• 14 cup non-dairy milk (a bit less, use enough milk to fill cup up to 1/3 cup)
• 12 tablespoon light brown sugar
• 12 tablespoon dark brown sugar
• 12 teaspoon vanilla bean paste or 12 teaspoon vanilla extract

1. In a big bow combine, flours, baking powder, salt and spices.
2. In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup.
3. Then add sugars and vanilla bean paste or extract.
4. Stir to combine.
5. Add the wet to the dry ingredients and knead into a smooth, soft dough.
6. If it's too sticky, add a tbs of flour at a time until you can handle the dough well.
7. Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes.
8. I used a cookie cutter of about 6 cm/2.5 inches in diameter.
9. Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180C/350F for 10-12 minutes or until browned around the edges.
10. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
11. Enjoy!

flour, whole wheat flour, baking powder, pumpkin pie spice, ground cinnamon, ground ginger, ground nutmeg, ground cloves, black pepper, salt, oil, honey, nondairy milk, light brown sugar, brown sugar, vanilla bean paste

Taken from www.food.com/recipe/easy-vegan-spice-thins-no-chill-time-468307 (may not work)