Preheat your oven to 350°F and line 2 baking sheets with a nonstick baking mat or parchment paper.

Add softened butter to a bowl and whip with a spatula or whisk. Add in vegetable oil and whip together as best you can.

Add both granulated sugar and powdered sugar along with all of the spices and whip to combine.

Whip the aquafaba with a small whisk until nice and frothy and add it to the bowl along with vanilla.

Sift in flour, baking soda and salt and then use a spatula to gently fold the dough together. Once a dough has formed, chill the entire bowl in the freezer for 15 minutes.

After the dough has chilled, take 2 tbsp of cookie dough and gently roll into a ball. Toss the dough ball into the cinnamon sugar mix and coat. Then gently press down on your linked baking sheet, leaving 2 inches of space between each cookie.

Bake for 13 minutes, flipping the tray halfway through and let the cookies cool completely before handling.