2 cups unbleached all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1/2 teaspoon sea salt
1 cup cane sugar
½ cup Califia Farms plant-based butter
¼ cup water
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
8 ounces melted vegan white chocolate, optional
Crushed peppermint, optional
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
In another large bowl, whisk together the wet ingredients: sugar, butter, water, apple cider vinegar, and vanilla extract until smooth and well blended.
Mix the wet ingredients with the dry ingredients until well blended. Cover the bowl with plastic wrap and refrigerate the dough for one hour.
Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.
Remove dough from the fridge and use a cookie scoop to form balls of dough, drop them 2 inches apart on the cookie sheet, then press down gently to flatten.
Bake for 8 to 10 minutes, or until the cookies puff up and become lightly browned on the bottom.
Remove from oven and allow to cool on the pan for a couple minutes before removing to a cooling rack.
Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.