It was a blustery, rainy weekend. I was too lazy to check the weather report online to see what exactly was going on. The winds were gusting at around 40 MPH. I was completely unmotivated to drag the kids around in that kind of weather.
More importantly, it doesn’t thrill me to get caught in the rain with the kids. It’s not that I don’t like the rain. I really do love rainy days. You know, I’m not in the position to get preoccupied about my hair getting messed up and frizzy or my make-up running. Who are we kidding? I’m a mom that is always on the rush. Worrying about my hair days are long over. And that’s what cute baseball caps were made for, right?
So I announced to the kids that we would bake! What else could we do besides watch the Zhu Zhu Pets movie. The weather continued to deteriorate. I will watch almost any movie with my kids, but this Zhu Zhu Pets movie was putting me over the edge. It was time to get off the couch and make COOKIES! And HOLY COW, these were AMAZING cookies. Can you tell by all my caps-locked letters how MUCH I love these cookies? Seriously.great.cookies.They were so good that I took them outside in a drizzle with the crazy wind and photographed them.
Here’s why I usually don’t make cookies:
1) They are round and cute.
2) They are portable. (if you can resist not eating them while bringing them somewhere)
3) They could be finished in one huge bite or a smaller bite.
I decided to do it in 2 smaller bites.
That is what I did on that rainy, windy, miserable day. I drowned my sorrows in these cookies. The fact that they were vegan made not feel any guilt or discomfort about consuming a couple extra. As a home-baker, it was my duty to test the texture and the flavor. Could they really be so good without any butter? Yes, these vegan cookies were super good without any butter. Or eggs.
Besides eating the cookies, we also had fun baking them. I made the first tray of cookies by myself. The kids took a break from the movie and decided to see what they could sneak from the batter. There were little hands coming at me from every angle. I let them finish rolling out the rest of the dough and they loved dipping the cookies in the sugar. Fabrizio helped Luca shape his cookies. It was a family afternoon of baking.
Just the way I like it.
I am normally not a snickerdoodle fan, per se. If they are on a tray of Christmas cookies...that is the one cookie I won't eat. But the cinnamon and chocolate in this cookie were meant to be a couple. I sometimes like desserts with a little surprise kick! The little bit of cayenne in the recipe is just right. The cookie texture is crisp and moist in the middle. That's my kind of a cookie.
Vegan Mexican Chocolate Snickerdoodles
slightly adapted-recipe by Isa Chandra: The PPK
Makes 24 cookies
For the topping:
1/3 cup sugar (I used organic turbinado sugar)
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
3/4 cup sugar
1/4 cup pure maple syrup
3 tablespoons rice milk (or any other milk)
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup whole wheat pastry flour (I used all-purpose flour instead)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne (I made one batch w/cayenne and one w/out for the kids)
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a large dinner plate. Set aside.
In a medium-sized mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the extracts.
Sift in the remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you've got a pliable dough.
Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10-12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven, let them cool 5 minutes, then transfer them to wire racks to cool completely.
Go ahead and try to eat just one!
Hope you’re week started off great. Thanks for stopping by.