A soft and chewy sugar cookie with a slight tang that's rolled in cinnamon and sugar.
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.