Nothing says Xmas just like the scent of cinnamon, am I proper? And orange zest, and nutmeg and cloves, however cinnamon is correct up there and I feel it’s one spice that just about everybody associates with Christmas time. This is the reason I’ve been hell bent on perfecting vegan snickerdoodles, cinnamon coated sugar cookies with a gorgeously pillowy texture. I first sampled them when strolling round a Christmas market in London’s Southbank, a few years in the past and I’ve fallen in love with their flavour and texture ever since.
I bought them from a really passionate and really chilly (it was a tricky day for the stall holders because it was correctly chilly and so as to add insult to harm the market was close to the Thames) Canadian baker who had a stall with all types of Christmas cookies and I keep in mind how unhappy I bought once I took the final chew.
This 12 months, I’ve determined that it’s time to veganise these beauties and I’ve been at it for some time now. Lastly, I’ve settled on a mix of flax egg or aquafaba (whichever one you’ve helpful) and a little bit of pumpkin puree. It might appear unusual to make use of two completely different egg alternative strategies in a single humble cookie, however I really feel like the mixture of the 2 of them gives the very best texture. I need to admit that these aren’t nonetheless fairly as scrumptious as those I had within the Christmas market, however they’re fairly shut and I’m conscious that consuming stuff al fresco at all times tastes higher! These are comfortable and pillowy with barely crispy edges quite than chewy, which I bought fairly near but it surely nonetheless wants some testing so that you’ll have to attend until subsequent 12 months 🙂 . Anyway, I hope you’ll take pleasure in these!
PS: In the event you make my vegan snickerdoodles, don’t overlook to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I really like seeing your takes on my recipes!
- makes: 12
- 1 tbsp cinnamon, plus additional ½-1 tsp (non-compulsory)
- 3 tbsp caster sugar
- Place floor up flax seeds in a small bowl with 45 ml / 3 tbsp of water, put aside to jellify. If utilizing aquafaba, skip this step.
- Measure out coconut oil and depart it out someplace heat (like at a long way from a working radiator) in order that it softens quite than melts.
- As soon as softened, beat coconut oil and each sugars with an electrical whisk.
- As soon as mixed, whisk in jellified flax till nicely mixed and gooey. If utilizing aquafaba, add at this step.
- Subsequent, whisk in pumpkin puree and vanilla extract.
- Lastly, fold in flour, cream of tartar, baking soda, baking powder and salt. You may additionally need to add ½-1 tsp of cinnamon to the batter itself, for those who love cinnamon.
- Refrigerate the batter for 90 minutes. If you wish to velocity issues up, place it within the freezer for quarter-hour.
- Earlier than you might be able to bake the cookies, preheat the oven to 175° C / 350° F and line a large baking tray with a chunk of greaseproof paper.
- Combine 1 tbsp of cinnamon and three tbsp of caster sugar on a large plate.
- Divide the batter into 12 equal dimension items (mine weigh 43 g / 1½ oz every), roll right into a ball, coat in cinnamon sugar after which place on the baking tray, leaving loads of area round every cookie as they may unfold.
- Bake for 8-9 minutes, till the sides are simply barely set.
- Permit the cookies to chill off just a little earlier than transferring to a drying rack as they are going to be very fragile straight out of the oven. Cool the cookies fully earlier than consuming. Retailer in an hermetic jar for as much as 3-4 days. If you wish to freeze them for later, freeze them after you coated them in cinnamon sugar however earlier than baking. Use baking paper or freeze on a baking tray initially to verify they don’t stick collectively.
*It’s an important ingredient in snickerdoodles and so it can’t be swapped out for the rest, I’m afraid.