Growing up, I loved the sugar cookies you could get at the gas station in town. This recipe is the closest I have found to what those tasted like. We use to make these all the time when I was younger, especially at Christmas time. I actually haven't had them in over 10 years, until I started testing this recipe as gluten-free and vegan. I will say, these are not the most healthy cookies in the world, but they are delicious. I hope you can enjoy them too!
These cookies are soft but crunchy on the outside, the aquafaba helps keep them moist. If you've never baked with it before, it might seem a little strange at first, but it is one of my favorite egg substitutes when baking!
Aquafaba - This is the liquid from a can of chickpeas! It makes for a great egg substitute, whether you are subbing it for a whole egg or just egg whites. You use 2Tbs for one large egg white and 3Tbs for one whole egg. If you need whipped egg whites, this will also whip up and form stiff peaks!
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