This easy recipe for very old-fashioned-sounding cookies comes from the lone vegan cookbook on the shelves at the otherwise exhaustively stocked kitchen store, Gygi, in Salt Lake City. A typical trip there goes something like this: go to pick up only a package of parchment paper sheets and – – leave, pushing a shopping cart with aforementioned parchment (in two sizes) several small pieces of china that were “on sale,” plastic lids for half-sheet baking pans, an elf-sized spatula perfect for prying recalcitrant brownies out of pans, colorful paper muffin cups and yet another set of measuring spoons. Will it be long before I enter Gygi and a la Norm at Cheers I am greeted with a hearty shout of “Annie!!”?
Oh right, the cookbook. It’s called The 100 Best Vegan Baking Recipes, by Kris Holechek. A very nice collection of recipes; we’ll be spending a lot of time together. Per my usual method, I used predominantly whole wheat flour, halved the sugar, halved the fat and added nuts.
One last very important thing: thank you again to all of you who have reached out to offer support, condolences, love and wisdom over the past weeks. Your heartfelt words have warmed and comforted me.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1 cup unsweetened apple butter*
- 1/3 cup maple syrup
- 1/4 cup tahini
- 1 tsp. vanilla extract
- Preheat the oven to 350-degrees F and line 2 baking sheets with parchment.
- In a small bowl, combine the flours, baking powder, baking soda,, cinnamon, ginger and salt. Set aside.
- In a large bowl, whisk together the apple butter, maple syrup, tahini and vanilla extract. Add the dry ingredients to the wet ingredients and mix until well-combined. This is a thick, sticky batter so you may want to dip a spoon into water to form the cookies.
- Drop the dough by large tablespoonsful onto the cookie sheets. Bake for 12-14 minutes or until firm and lightly browned on the bottoms.
- *I used R.W. Knudsen's organic which has no added sugar