Friday, September 20, 2013

treat time

The weather here in Seattle has definitely shifted towards fall. And I'm so thankful! Can't wait to layer up, make soup and enjoy warm cookies on the weekends. These vegan snickerdoodles are inspired by this Vegan Yum Yum recipe, which I tweaked slightly. Whenever cookies call for sugar, I like to do half brown sugar and half white sugar. I prefer the consistency of the brown sugar, and the smell of brown sugar reminds me of childhood.

Vegan Snickerdoodles
1/2 C brown sugar
1/2 C sugar
1/2 C Earth Balance butter
1 tsp vanilla extract
1 tbs ground flax seed + 3 tbs water
1 1/2 C flour
1 tsp cream of tartar
1 tsp baking soda
2 tsp cinnamon + 1 tsp sugar for rolling the cookies in
First, cream the butter, sugars and vanilla together. Next, add the flax + water mixture until combined. In another bowl, combine the flour, cream of tartar and baking soda. Slowly add the dry ingredients to the butter mixture until it's all combined, cover and refrigerate for at least one hour. After the dough has chilled, preheat your oven to 375 degrees. Remove the dough from the fridge, form the dough into balls and roll them in the cinnamon + sugar mixture and place on cookie sheet. Use a fork to create the fun design and press the balls into circles. Bake for 10 to 12 minutes, depending what texture you want; less time for chewy, more time for crispy. Carefully move the cookies from the baking sheet to a cooling rack and let them rest for a few minutes before enjoying one. Or 10, like I usually do.

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