We adapted these delightful cookies from Superkind bakery in Los Angeles, thanks to a recipe in Country Living. They’re perfect with a cup of tea on a rainy fall afternoon!

Ingredients:

• 3 and 1/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 3 teaspoons cinnamon, divided
• 1 cup Earth Balance butter, softened
• 2/3 cup brown sugar
• 1 and 1/4 cups sugar, divided
• 2 Ener-G eggs
• 2 teaspoons vanilla extract

1. In a large bowl, combine the flour, cream of tartar, baking soda, and 2 teaspoons cinnamon; set aside.
2. In the bowl of a stand mixer, combine the butter, brown sugar, and 1 cup sugar; beat at high speed for about 2 minutes, until creamy.
3. Add the Ener-G eggs and vanilla, beating until combined. Reduce the speed to low and beat in the flour mixture until just combined.
4. Meanwhile, mix together the remaining 1 teaspoon cinnamon and 1/4 cup sugar in a small bowl.
5. Roll the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart and bake at 350 degrees F for 11 minutes, until lightly browned. Transfer to wire racks to cool.

Thanks to sneaky shortcuts like pre-made baking mix and instant pudding, these cookies come together in a flash. You still have to wait for them to cook, though!

Ingredients:

• 1 tablespoon flaxseed
• 3 tablespoons water
• 1 cup baking mix (such as Simple Mills pancake mix)
• 1 (3-ounce) package instant vanilla pudding
• 1/3 cup creamy peanut butter
• 1/4 cup canola oil
• 1/4 cup non-dairy mini chocolate chips
• 1/4 cup raisins
• White sugar

1. Whisk together the flaxseed and water in a small bowl to make 1 vegan egg. Set aside.
2. In a large bowl, combine the baking mix, pudding mix, peanut butter, canola oil, and flaxseed egg. Stir in the chocolate chips and raisins.
3. Shape the mixture into 18 balls and arrange on baking sheets. Fill the bottom of a small dish with sugar. Press the bottom of a wet glass into the sugar, then press down onto the cookies. This will definitely be a favorite step for kids helping out in the kitchen!
4. Bake at 350 degrees F for 8 to 10 minutes, until set.

These sugar-free oatmeal cookies are soft and chewy and a huge hit with the whole family. If you want to add a little variation, try stirring in 1 cup chopped apple or 1 cup chocolate chips in the final step before baking.

Ingredients:

• 1 and 1/2 cups flour
• 1 and 1/2 cups old-fashioned oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup applesauce
• 1/2 teaspoon baking powder
• 1/2 cup apple juice
• 1/2 cup maple syrup
• 1/2 cup canola oil

1. In a bowl, combine the flour, oats, baking soda, cinnamon, and salt; set aside.
2. In a large bowl, whisk together the applesauce and baking powder.
3. Add the apple juice, maple syrup, and canola oil to the applesauce mixture, then add the dry ingredients to the wet ingredients, stirring just until combined. Let stand for about 5 minutes.
4. Drop the dough by spoonfuls onto baking sheets lined with parchment paper. Bake at 350 degrees F for 12 minutes. Transfer to wire racks to cool.

Even toddlers can help prepare these easy cookies; your little one will love making the thumb indents that get filled with jelly.

Ingredients:

• 2 cups flour
• 1/4 teaspoon salt
• 1/4 cup applesauce
• 1/4 teaspoon baking powder
• 1/3 cup apple juice
• 2/3 cup melted Earth Balance butter
• 2 tablespoons plain almond milk
• 1 teaspoon vanilla extract
• Jam for filling

1. Combine the flour and salt in a bowl; set aside.
2. Whisk together the applesauce and baking powder in a large bowl. Add the apple juice, melted butter, almond milk, and vanilla.
3. Slowly stir the dry ingredients into the wet ingredients. The dough will be sticky but workable.
4. Using your hands, shape into 1 inch balls and arrange on baking sheets.
5. Press your thumb or a small measuring spoon into the center of each cookie to form an indent. Fill with your jam of choice.
6. Bake at 350 degrees F for 11 minutes. Transfer to a wire rack to cool.