Sunday, October 07, 2012

VeganMoFo Day 7: Cookies!

Today, I'm taking a break from my bean theme to give you cookies.

Isa recently posted these snickerdoodles on the PPK blog. They sounded absolutely wonderful, so I just had to make them. After mixing all the wet ingredients together, I realized I didn't have some of the spices needed for the topping. The autumnal feel of the chai spices is what made this recipe so enticing. After a few moments of panic, I decided I'd sub out for some other fabulous fall-tasting spices. Option 1: pumpkin pie spice. Option 2: speculoos spice, that I had mixed together a few months ago when I made speculoos frosting for cupcakes. Both spice blends are amazing, so I made some of each and both were FANTASTIC. Go make these! Here is Isa's recipe, with my changes noted:

Spiced Snickerdoodles 

For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger *
3/4 teaspoon ground cardamom*
1/4 teaspoon cinnamon
pinch cloves*
*Replace these ingredients with a generous teaspoon of pumpkin pie spice or speculoos spice mix
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Guest cat model, Sparkle, will attack anyone who tries to take her cookies.

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