Vegan Coffee Cake Cookies

Before starting, make the flax egg by mixing together the ground flaxseed and water. Set aside until thickened, about 5 minutes.
Add the room temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
Next, add the flax egg and vanilla bean paste to the bowl and mix together for about 30 seconds.
Add in the all-purpose flour, cinnamon, cardamom, baking powder, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms. The dough will start off crumbly, so keep mixing it until soft.
Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.

While the cookies are in the fridge, make the streusel filling. Add the flour, brown sugar, vegan butter, cinnamon, and cardamom to a food processor and pulse until you have a crumbly mixture that holds together. You can also do this step by hand and mash everything together with a fork.
Set the streusel aside.

About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
Remove the dough from the fridge and use a cookie scoop to scoop out 11 evenly-sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, place the spiced cookie dough balls onto the parchment-lined baking tray.
Slightly press each dough ball down with your palm. Then, use your thumb to make an indent in the center of each cookie and use your fingers to spread the dough out and make the indent larger.
Spoon about 1 Tablespoon of the streusel filling into the center of each cookie.
Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread slightly while baking. Then, add the tray to the oven and bake the cookies for 13-15 minutes. It's important to not overbake the cookies for an ideal chewy texture, so do not bake any longer.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. If needed use a spoon to push the edges of the cookies into a rounder shape or swirl them inside a round biscuit cutter while they are still warm . Then, move the cookies to a wire rack to continue cooling.

Once the cookies have cooled, make the icing. Whisk the powdered sugar, vanilla bean paste, and plant-based milk in a bowl. The icing should be thick and the ideal consistency is icing that slowly drips off a spoon. If needed, add more milk or powdered sugar to reach this consistency.
Then, use a spoon or small whisk to drizzle the cookies with the vanilla icing. Let set a few minutes so the icing hardens. Then, dig in & enjoy these coffee cake cookies!

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