Monday, December 10, 2012

meatless monday: chai spice snickerdoodles

image courtesy of vanessa rees, recipe courtesy of the post punk kitchen

I've been in a chai kind of mood for the past week and can be found downing it by the thermos-full. When I came across this vegan cookie recipe, I knew it had to be this week's feature. Enjoy!

For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.

With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the 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 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Also, here are a few informative websites on veg living:

Yay for our health, the environment, and the animals!  
Bisous. x

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1 comment:

Whitney Buyer said...

Thank you for this recipe, I made these for my works holiday bake sale and they were a huge hit.