Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer.
Incorporate all the remaining ingredients and mix until well combined.
If your dough is too sticky, refrigerate for 15 to 30 minutes.
Now it’s time to make the cookies! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet. Place them evenly onto the baking sheet, about 2 inches apart from each other (about 5 cm).
Bake for about 10 to 15 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.