Category Archives: Cookies

Gluten-Free Vegan Snickerdoodles

I have a cookie problem. Not that I eat them a lot, but I want to. I really, really want to. I mostly fulfill this pregnancy craving by eating a Larabar. Yes, Larabar, your “peanut butter cookie” is quite delicious. Alas, it is not a cookie.

The other night in my regular quest for new recipes to try, I stumbled upon a recipe for vegan snickerdoodles — the classic cookie that is more or less a soft sugar cookie with a cinnamon-sugar coating. I couldn’t take it and closed the tab on my bot. Two days later…still thinking about them. I couldn’t find that original recipe I saw the other night, but a quick Google search turned up this one from Vegetarian Times. I decided to kick it up a notch (to basically a HEALTH FOOD, am I right?) by using Bob’s Red Mill Gluten-Free All-Purpose Flour, making them gluten-free AND vegan.

My stepdaughter was key to the process as the chief roll-in-cinnamon-sugarer. They came out a great! A  little cakey/crumbly, but really tasty and totally satisfied my cookie desires. And all with about 20 minutes of prep time.

The original recipe said it would make 45 cookies, whereas we got about 25. Maybe ours were a little too big. Either way, it all worked out! I’ll continue to try to keep my craving in check. But when I can’t take it anymore, this will be a go-to quick and easy recipe.

• 1 3/4 c. all-purpose flour (in my case, gluten-free)
• 1/4 c. cornstarch
• 1 tsp. baking powder
• 1 stick vegan margarine, softened (4 oz., I used Earth Balance buttery sticks)
• 3/4 c. sugar
• 1/4 c. vanilla soy milk (I used plain almond milk)
• 1 tsp. vanilla
• 1/2 c. sugar + 3 Tbsp. cinnamon (can add a little nutmeg or allspice for a little extra flavor)

1. Preheat oven to 350 degrees

2. Whisk together flour, cornstarch and baking powder in a small bowl.

3. In a large bowl, beat softened butter with an electric mixer. Add sugar and beat until fluffy.

4. Beat in milk and vanilla for about 30 seconds until smooth. Add flour mixture (I did about half the bowl at a time) and beat until smooth.

5. Combine cinnamon and sugar.

6. Shape dough into 1-inch balls. Roll each ball in the cinnamon sugar and place about 1 1/2 inches apart on greased cookie sheet (I didn’t grease the sheet and it was fine but there were a couple that stuck a little bit).

7. Bake 10-12 minutes or until cookies look dry on top and are lightly browned on the bottoms. 11 minutes was perfect for ours. Let cool and store in an airtight container.



Mexican Cinnamon Cookies

Hola! Happy Seis de Mayo. Last night a group of us got together to welcome a good friend back to Detroit after a few years in Toronto. Since it was Cinco de Mayo, our menu was easy to determine. I’ll have to get our lovely host’s Swiss chard and tofu taco recipe for another day, but here are a cookies I brought. I literally Googled “Mexican cookies” and this is one of the recipes that came up.

They were really easy, ready in no time and everyone seemed to love them. They can easily be made vegan by swapping out the butter for something like Earth Balance Buttery Spread/Sticks.   The only thing I changed below was listing half the original recipe’s amount of sugar/cinnamon to roll the cookies in. Half of a cup should be plenty — I had tons left over! Enjoy!

• 1 c. butter, softened
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon

1. Preheat oven to 350 degrees and grease cookie sheets

2. In a medium bowl, cream together 1/2 c. powdered sugar and butter until smooth. Stir in vanilla.

3. Combine flour, salt, and 1/2 tsp. cinnamon and add to creamed mixture.

4. Combine remaining 1/2 c. powdered sugar and 1/2 tsp. cinnamon.

5. Shape dough into 1-inch balls with hands and roll in cinnamon-sugar mixture. One batch makes 20-25 cookies.

6. Bake 15 to 20 minutes or until lightly browned. Cool on wire racks.


Vegan Pumpkin Oatmeal Cookies

I borrowed this recipe from my old favorite, The Post Punk Kitchen. That site is one of the first I dove into when I first started exploring vegetarian cooking. After all, it’s where I discovered the best soup of all time, which served as one of my first I Eat Veg posts ever back in 2008.

So, Sunday I decided to make some cookies (not necessarily vegan) and I had an open can of pumpkin and oatmeal on the brain (after Deceptively Delicious Oatmeal in the morning). Before I inundate you with any more links, here’s the recipe. They were really, really really, really, really, really, really good. If I do say so myself.

From The PPK’s Isa Chandra (yes, one of the ladies behind Veganomicon, etc.!). Everything she says is exactly as they were.

Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good!

baking sheets
2 mixing bowls

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!


Vegan Lime and Coconut Shortbread Cookies

I picked up a pretty little cookie cookbook by Christabel Martin a few weeks ago from the bargain section of local bookstore recently. Everything in it is perfectly photographed, displaying little cookies, biscuits and treats that you imagine eating at an outdoor, fancified affair.

I don’t have any affairs to attend, but decided I have done enough baking lately — in fact, as a person who primarily made baked goods until a few years ago, this blog is severely lacking in cookies, cakes, pies, tarts, muffins, scones… you get the idea. So, tonight was the night!

My squeeze likes coconut, and I had about 10 minutes to throw together a shopping list and get back home to make dinner. I had everything but the lime and the coconut (yes, I’ve been thinking of Reservoir Dogs all day…), so I decided it was a go on this recipe. It turned out, I couldn’t find the right coconut (unsweetened and dried) but went ahead anyway.

I also was happy that I could easily veganize this recipe — I just swapped out the butter for my new favorite vegan butter, and voila! I seem to hear from all kinds of people what a drag it must be to not have any dairy or eggs, but this is a prime example of a delicious sweet treat that can easily be made vegan.

Here is the original recipe (I’ll note my changes). The recipe says it makes 25, but mine were only slight smaller than directed and I had almost 70! So, guess it’s up to you how bite-sized you want these…

Cookie Ingredients
• 2 c. all-purpose flour
• 1/3 c. confectioner’s/powdered sugar
• 3/4 c. unsweetened dried coconut
(I used regular bagged sweetened coconut flakes, because it was all I could find!)
• 2 tsp. finely grated lime zest (the zest of 2 good-sized limes did it for me)
• 3/4 c. plus 1 Tbsp. unsalted butter, cubed and chilled (leave in refrigerator until ready to add to bowl!)
• 1 Tbsp. lime juice

1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper (or don’t… if you don’t have any… and it will still be fine)

2. Sift flour and powdered sugar (if you have a sifter…) into a bowl, then stir in coconut and lime zest.

3. If butter has been sitting out, stick it in the refrigerator for a few minutes — it should definitely be cold for this. When it’s ready to go, add it to the bowl and squeeze it into the mixture with your finger tips until the mixture is crumbly.

4. Add lime juice to bowl and cut through dough with a flat-bladed knife. You kind of think “How in the world will this possibly mix the juice in?” Oh, it does. Just do it.

5. Gather dough in a ball (I have only a small silpat to roll dough out on, so I did half at a time). Roll out on a lightly floured surface to about 1/4 inch thick. Using a 2-inch cookie cutter*, cut into rounds and place on cookie sheet.

*If you don’t have a 2-inch round cookie cutter, you can find something else to use, like, oh, perhaps a shot glass that measures about 1.75-inches, making them perfectly bite-sized.

6. Give the cookies a little room on the cookie sheet (at this size, I was able to fit about 25 on a sheet) and make for 15-20 minutes or until very lightly golden brown (I was on the shorter end at this size, of course).   Let cool on cookie sheet for a few minutes, then transfer to a cooling rack, etc. to cool completely.

Frosting Ingredients:
• 1 c. powdered sugar
• 2 Tbsp. lime juice, strained

1. Add powdered sugar and lime juice to a heat-proof bowl (I went with a metal mixing bowl) and place over a saucepan of simmering water. Stir until smooth.

2. Spread a little frosting onto each cookie, stirring the frosting in the bowl occasionally so it doesn’t harden. Let cookies with frosting cool completely  — they will be stackable and delicious!

Cookies will stay fresh in an airtight container for about 5 days.