Winter Warmth Vanilla Cloud (Print Version)

Soft, pillowy vanilla-spiced cookies offering a cozy treat with hints of cinnamon and nutmeg.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup melted coconut oil or vegan butter
08 - 1 cup organic cane sugar
09 - 1/4 cup unsweetened plant-based milk (almond or oat)
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons warm water (flax egg)

→ Optional Add-ins

12 - 1/2 cup vegan white chocolate chips
13 - 1/4 cup chopped toasted pecans

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine ground flaxseed and warm water in a small bowl. Stir and let thicken for 5 minutes.
03 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
04 - In a separate bowl, mix melted coconut oil or vegan butter, sugar, plant-based milk, vanilla extract, and flax egg until smooth.
05 - Add wet ingredients to dry ingredients and stir just until combined without overmixing.
06 - Gently fold in vegan white chocolate chips and chopped pecans if using.
07 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing cookies about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and centers remain slightly soft.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly soft with a subtle sweetness that doesn't overwhelm, making them perfect for pairing with tea or coffee without guilt.
  • The combination of vanilla and warm spices creates a cozy flavor that tastes like someone really cared when they baked them.
  • Dairy-free and egg-free, but you'd never know it—these honestly rival traditional butter cookies in texture and taste.
02 -
  • Don't overbake—soft and underbaked looking is exactly right, because these cookies continue to cook from residual heat and firm up as they cool into that perfect pillowy texture.
  • The flax egg needs those full 5 minutes to thicken; rushing this step results in cookies that spread too thin and lose their cloud-like quality.
  • If your kitchen is warm, refrigerate the dough for 15 minutes before scooping—this prevents excessive spreading and keeps cookies from becoming too thin.
03 -
  • Use a cookie scoop for consistent sizing—uniform cookies look more intentional and bake more evenly, turning your kitchen effort into something that looks professionally made.
  • Always verify that your vegan white chocolate chips are actually vegan and check for hidden allergens like soy or tree nuts before using them.

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