Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray or line with parchment paper.

Step 2

Whisk together the white whole wheat flour, baking powder, baking soda, and salt in a medium bowl until combined. Then set aside.

Step 3

In a separate bowl, use an electric or stand mixer to beat the vegan butter, coconut oil, and cane sugar until smooth and fluffy. This takes 1-2 minutes.

Step 4

Add the egg and vanilla extract and beat until creamy and well combined.

Step 5

In small incremenets, add the flour mixture to the bowl and mix until fully incorporated. Remember to scrape the sides of bowl.

Step 6

Use a cookie scoop to form the dough into small balls. Roll them in cane sugar for a decorative and delicious top. Place them on the cookie sheet 1-2 inches apart.

Step 7

Bake the cookies for 10-11 minutes. They should spread a bit and have crackly tops. Allow them to cool on the pan for a few minutes before transferring to a plate or cooling rack.