Lets finish off this week with these deliciously melt in your mouth, cinnamony, sugary Snickerdoodles. The amazing thing about them, they have almond butter to replace some of the fat and are skinnier, so you can eat more of them. just kidding. These wont last long at all I tell you.
Another awesome fact, no need for any elbow grease to whip up vegan butter and sugar. Just mix up wet ingredients, mix with dry, make dough, chill, shape, bake, eat! And let me know about it. #veganricha !;)
Eat this Snickerdoodle .....
For all the Holiday cookies from the blog, see the Christmas Cookies, Cakes, and Jar Gifts round up posted yesterday here.
For even more holiday cookies, check out Kristy's cookie Swap party here.
I was going to post these cookies tomorrow, but I think not many people will be checking blogs tomorrow :). Whip these up today!
News we all can use..
Watch Blackfish now on instant Streaming on Netflix! The reason why 8 artists have pulled out of performing at Seaworld.
Reliance India just a month or so ago had decided to foray into the chicken business. Now they have changed their mind. All Reliance grocery stores(it is a big chain!) in India will all be vegetarian. I wish some of the share holders turn vegan soon:)
Huffpo gift guide for Vegans.
I finally published Our Vegan journey, Why Vegan and Frequently asked questions at this page. The page can be found under Resources tab and is a work in progress.
Prep the dry and wet ingredients. Mix and knead into a dough. Chill for an hour. Then make balls, roll in cinnamon sugar and press down with a fork.
Yep, it is difficult to take pictures when your hands are covered in dough and cinnamon sugar :). not many step pictures today.
Bake in preheated 375 degrees F oven for 10-12 minutes. Cool for 5 then finish them off.
Almond Butter Snickerdoodles
Allergen Information: Free of Dairy, egg, soy, yeast. Can be made gluten-free with a gluten-free all purpose flour.
Ingredients: Makes 10-12
3/4 cup organic unbleached white flour or Spelt flour (or use glutenfree all purpose flour)
1 Tbsp corn starch (or arrowroot starch)
1/3 cup raw sugar, finely ground or any other fine vegan sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
2 tsps flaxmeal
2 Tbsp almond milk
3 Tbsp almond butter (I used Justin's classic almond butter)
3 Tbsp Oil (organic canola or virgin coconut)
1/2 tsp vanilla extract
1/4 tsp cinnamon powder
2 Tbsps sugar (coarsely ground raw sugar)
3 tsps cinnamon
In a bowl, whisk all the dry ingredients: In another bowl mix the flaxmeal into the milk. Add the almond butter, oil, vanilla, cinnamon and mix well to combine. It will take a minute or so for the nut butter to mix in. Add this mixture to the dry and mix. Knead to form a stiff dough. The mixture will feel crumbly at first but will come together. If it just doesnt stay together, spray water on it once or twice and knead. Wrap the dough in plastic wrap and refrigerate for an hour.
Preheat the oven to 375 degrees F. Mix 2 tsps cinnamon in 2 Tablespoons sugar in a bowl and put 1 tsp cinnamon in another small plate or bowl. Make an inch to inch and half size balls of the chilled dough. Roll the ball first in cinnamon then in cinnamon sugar. Press down with a fork. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will soft out of the oven, but will firm up. Store in airtight container.
These cookies are being shared at Ricki's wellness weekend.