Preheat the oven to 400° F. (Take your vegan butter out of the fridge and allow it to soften. Warm up your coconut oil so it is soft but not melted.)
Mix together 2 tablespoons of garbanzo bean flour with 2 tablespoons of water until smooth and set aside for at least 5 minutes. You can also use any other vegan egg replacement equal to 2 eggs.
Mix 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/4 tsp salt in a bowl and set it aside.
Cream the 1/2 cup softened vegan butter, 1/2 cup soft coconut oil, and 1 1/2 cups sugar with an electric mixer for 3 minutes until it's light and fluffy.
Add the chickpea egg to the butter and sugar mixture and beat again for 30 seconds.
Turn the mixer to low and add the dry ingredients about 1/2 cup at a time until a stiff dough is formed.
Mix 1/3 cup of sugar and 2 tsp of cinnamon in a shallow bowl or plate.
Roll the dough into small balls about the size of a walnut.
Roll the balls of cookie dough in the cinnamon and sugar and place them on a cookie sheet about 3 inches apart (they will expand).
Bake the cookies for 8-10 minutes until they flatten out and begin to form cracks in the tops.
Let them cool on the cookie sheet for about 5 minutes before transferring them to a wire rack or a flat surface.
Notes
Cream the vegan butter, coconut oil, and sugar for a full 3 minutes before adding the other ingredients. This will trap air inside the dough and make your cookies puffier.
Use vegan butter that is soft, but not melted. If your butter is too melty, it will not mix correctly with the sugar. If you take it out of the fridge about 1/2 hour before you make them, it should be at a good temperature. If you don't have time to wait, you can microwave it for a few seconds to soften it.
Use a high-quality cookie sheet like an Air Bake brand or simply one that is thick and sturdy. Thin cookie sheets don't distribute the heat correctly and can burn the bottoms of your cookies.
After about 8 minutes in the oven, keep an eye on your cookies. Take them out when they have flattened and cracks are beginning to form on the tops.
Making these for a holiday or special event? Swap out white sugar for vegan colored sugar and make these cookies colorful and festive for any occasion.