Saturday, May 28, 2011
Vegan molasses cookies
I had originally wanted to make hermits, but didn't have any egg replacers and the only eggless recipe I found was one that had coffee in it, which I hate. I did some googling and found this recipe. It says it's supposed to be a snickerdoodle recipe, but it tastes nothing like snickerdoodles and more like molasses (I used blackstrap, so that probably had something to do with it). They turned out pretty good, I just baked them and have already "quality checked" 3 cookies.
Molasses Vanilla Bean Snickerdoodle
1/3 cup sugar
1 teaspoon ground cinnamon
1 2/3 cups +1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar or vanilla sugar
1/2 cup canola oil
1/4 cup molasses
3 tablespoons + 1 teaspoon nondairy milk
1/2 vanilla bean pod, seeds scraped or 1 1/2 teaspoons vanilla extract
1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. On a large plate, preferably with high sides or a rim around the edges, mix the topping together (sugar and cinnamon) and set aside.
2. In a medium to large bowl, combine all the flour, baking soda, and salt. Whisk to get everything incorporated nicely. In a separate bowl, whisk together the sugar and oil until thoroughly mixed.
3. Stir in molasses, vanilla bean seeds or vanilla extract and nondairy milk. Mix these ingredients together, then slowly sift in the dry ingredients. Use your hands to get a dough to form. Avoid overworking the dough.
4. Take small portions of the dough and roll into walnut sized balls. You can make them bigger, if you so choose, but this size usually yields about 20 cookies. Gently press cookie between your palms and fingers to form little disks/patties. Carefully pat cookie disks into cinnamon sugar topping mix.
5. Place on prepared cookie sheets, sugar side up and bake for 10 to 12 minutes or until the edges turn a faint golden brown. For a softer cookie with a chewy edge, bake for about 10 minutes. Allow a few minutes for cookies to cool before removing from sheet pan, then transfer to wire cooling rack and allow to completely cool.
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These look delicious!ReplyDelete
yummy! these look so good. I'm pretty much a vegan baking novice, but I ate my very first vegan cupcake yesterday... and I'll never look back!ReplyDelete
Hey Cait, I came across your site while trying to find old friends from High School on Live Journal (I think mine got purged) and I absolutely love your work! You are very talented and I will be sharing your online shop with my friends :)ReplyDelete
-Gina (class of '03)