This vegan version of the popular, Pennsylvania Dutch Cookie is heady with the scents of cinnamon and nutmeg. Use a full fat vegan margarine for best flavor and texture. Shortening will make crisper, plainer-flavored cookies.


1 cup buttery vegan margarine (we prefer Earth Balance) or shortening
1 1/2 cups granulated sugar
1 tsp. vanilla
4 tbsp. soy or almond milk
3 cups (12 oz or 340g) Better Batter Gluten Free Flour
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. cinnamon
4 tbsp. granulated white sugar

Preheat your oven to 300 F.

In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the soy or almond milk, beating until well-mixed.

In a smaller bowl combine the flour, baking powder, nutmeg, and salt. Stir this into the wet ingredients and combine well.

In a very small bowl stir together the granulated sugar, and cinnamon.

Begin rolling the cookie dough into balls of about 3 tbsp. each. Roll each ball in the cinnamon/sugar mixture until completely coated and place on an parchment paper lined baking sheet. Continue until all the dough is used up.

Using the bottom of a glass, press down on each ball until they are slightly less than an inch thick. Bake for 12 – 14 minutes, and no more. The cookies should spread and still seem very soft when you remove them from the oven. Remove the paper to a wire rack and let cool completely before removing.