Add dry ingredients to wet ingredients, and add 1 tbsp non-dairy milk. Stir together with a spoon or spatula until combined. Take care to not over-mix. The dough should feel fairly wet.
Put the dough into the medium bowl and place in the refrigerator for at least 15 minutes.
Preheat oven to 350 degrees.
Put parchment paper on a cookie pan. Roll balls (slightly smaller than a golf ball) and place them onto the parchment paper. Bake at 350 degrees for 10-12 minutes. The cookies will be very soft coming out, but they will firm up to the perfect texture after cooling for 10-15 minutes.
If you want to add icing to the cookies here's a simple recipe for a white vanilla Vegan frosting:
Cream the Vegan butter with a mixer, then add in the powdered sugar and cream it for 30-60 seconds. If the texture is too runny, add some more powdered sugar. If it's too thick, add a splash of non-dairy milk. We prefer a thick frosting that will not run off of the cookies.