A couple of weeks ago, Ike’s aunt (Kel’s sister) sent him a care package that included a bag of doggy snickerdoodles. Snickerdoodles for a dog?! Curious, I opened the bag and the smell of cinnamon made me want to reach in and pop one of the little biscuits straight into my mouth! Ike felt the same way and inhaled his after a single satisfying crunch. The ingredient list didn’t have one funky item on it and in fact, was pretty much the standard snickerdoodle recipe. I could have eaten one if I weren’t vegan.
I couldn’t let Ike have all of the fun so I made a batch of vegan ‘doodles for myself and Kel. This was a cookie I’ve never baked before and I don’t know why I’ve waited. The flavor reminds me of the little pieces and strips of dough left over from when my mom baked up a pie. She’d sprinkle the pieces with cinnamon and sugar and bake until crispy.
Thick and soft, these cookies go beautifully with tea.
One year and one day ago: Sweet potato-pumpkin Pie with Pecan-Maple Sugar Crumble
2 3/4 cups whole wheat pastry flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. powdered stevia
2 tbsp. egg replacer (I used Bob Red Mill’s brand) + 6 tbsp. water (whisk together until smooth)
3/4 cup coconut oil, softened
1/4 cup unsweetened applesauce
1/2 cup maple sugar
1/4 cup sanding sugar
2 tsp. spice blend (or just cinnamon)
Preheat the oven to 400F and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt and stevia. Set aside.
In a smaller bowl, mix the egg replacer/water with the applesauce, coconut oil and maple sugar. Pour into the flour mixture and stir until combined – this makes a very thick cookie dough.
Form pieces of dough into 1 1/4″ balls and then roll in the cinnamon-sugar mixture. Place on baking sheets. Using a flat-bottomed glass, gently press the cookies slightly to flatten them.
Bake for 8-10 minutes, rotating pans halfway through. Let cool on wire racks.