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Posts Tagged ‘snickerdoodle’

This is my answer to the chocolate overdose I was suffering from last week. After making those cookie dough peanut butter cups (which I’m dying to make again with different flavors!) AND a vegan version of Reeses Peanut Butter eggs (which were ok,  but not great, which is why I didn’t post them here), I was so over chocolate. That’s apparently what happens when you make excuses to have peanut butter eggs for breakfast (I’ll just have a peanut butter egg instead of peanut butter on my toast. Same thing!). Infact, the thought of making something heavy for Easter dessert made me want to cry. But backing out of making a dessert wasn’t optional. If I didn’t bring anything then I wouldn’t have a vegan dessert and a holiday isn’t a holiday without a dessert…or five!

So I decided a light, fruity dessert would be perfect. It would be a nice change from heavy cakes, cheesecakes and chocolate that usually show up for our holiday parties. The one I made had a thin, chewy snickerdoodle cookie crust, a layer of creamy chocolate pudding (pudding technically isn’t a chocolate. It’s way too light for that!), and a layer of fresh fruit. Yes, please!

 

Snickerdoodle Cookie Crust
from Wicked Vegan

  • 1/2 cup vegan butter, at room temperature ( used Earth Balance)
  • 1 cup sugar
  • 1 Ener-G “egg”
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons milk replacer (I used unsweetened soy milk)

Preheat oven to 375.

Cream vegan butter and sugar with an electric mixer until smooth. Add “egg” and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Dough will most likely be crumbly at this point. Add in milk 1 TBS at a time until the dough comes together. Refrigerate for 30 minutes.

After 30 minutes, spread dough onto a round pizza pan. The dough will be thin. Cook between 10-15 minutes. Mine took about 12 1/2 minutes.

Let cookie cool 100%. Melt about 2 TBSP of vegan chocolate with  1/2 tsp of vegan shortening in the microwave. Spread a very thin layer of the chocolate onto the cooled cookie and let dry. This will prevent the pudding from making the cookie soggy.

Vegan Chocolate Pudding
 
from epicdialogue.com

  • 1box (1.4oz) jell-o instant chocolate pudding mix*
  • 1 package (12.3oz) silken tofu, chilled
  • 1/2-3/4cup almond milk (I used 3/4 cup)

In a food processor, puree the tofu with the almond milk until smooth. Add the pudding mix and blend to a creamy texture. Put in fridge to set for about an hour. Spread on the cookie. I had about half the mixture left over.

*jell-o instant pudding is dairy-free but it has a few chemicals and weird ingredients that I wasn’t thrilled with but I couldn’t find an organic, more healthful instant pudding. I found the cook and serve kind but not instant. I wasn’t sure how the cook and serve would work so I opted for jell-o. If anyone finds a better instant pudding product or tries the cook and serve in this recipe, let me know how it turns out!

Toppings

  • strawberries
  • kiwi
  • banana
  • blueberries
  • raspberries

Slice up your fruit and layer as desired. Really, you could use any fruit you wanted, including mandarin oranges, apples or pineapple. Or you could use shredded coconut, slivered or sliced almonds or other nuts. I haven’t tried those but I bet they’d be great!

mmm…I want some of this right now. After all, if I can justify a knock-off Reeses egg for breakfast,  I should have no problem doing that with a fruit covered cookie!

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Snickerdoodle Cookies

Lets be honest with one another here- sugar cookies are hands down the most boring cookie ever. Yeah, ok…they get trooped out a few times a year when we need to decorate cookies but no one really loves sugar cookies. I don’t know anyone whose ever like, man…I could use a good sugar cookie right now. Because they are boring. They have no pizzazz!

Since cookies were homemade when I was growing up, more often than not, they were chocolate chip or oatmeal raisins (I’d pick the raisins out, obviously). During the holidays, the really good ones came out- mint chocolate chip, chocolate rolos, white chocolate dream cookies,  cookies with Andes mints in the middle, etc. So, why would we ever make sugar cookies when we had these amazing cookies to choose from?!?

The fact is, we didn’t. I called my mom for a sugar cookie recipe last year and she didn’t even have one! When I tried a few online, I felt like Goldilocks with porridge- these are too crunch, these are too cakelike- and I could never find the right one.  I quickly got bored and gave up. Sugar cookies are so not worth the effort.

So it goes without saying that I never made a snickerdoodle cookie. They’re just sugar cookies with cinnamon sugar, right? Well, having exhausted my apple and pumpkin taste buds over the last few weeks (and mildly concerned one of my my co-worker would kill me if I brought one more pumpkin thing into work), I was desperate for a different fall flavor for my Monday treats for work. Since I’ve been shoving my face with this cinnamon honey bread like my life depended on it, obviously my first thought was cinnamon. Hence, me turning to the snickerdoodle cookie. And I must admit, these cookies may be worthy enough to go toe-to-toe with our mint chocolate chip cookies…well, maybe…

Snickerdoodles

veganized version from How Sweet Eats

makes 16-20 cookies

1/2 cup vegan butter, at room temperature ( used Earth Balance)

1 cup sugar

1 Ener-G “egg”

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

2 tablespoons milk replacer (I used unsweetened soy milk)

1/4 cup sugar + 1 tablespoon cinnamon for dipping

Preheat oven to 375.

Cream vegan butter and sugar with an electric mixer until smooth. Add “egg” and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Dough will most likely be crumbly at this point. Add in milk 1 TBS at a time until the dough comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

These cookies were the perfect texture. A little crunchy around the edges, soft and chewy in the middle. I’m sort of in love with them. And, I may have just had one for breakfast…

Side note: I know I’ve been giving you guys a lot of How Sweet Eats recipes lately. This week I’m going to be getting seriously vegan on your butts though and trying out some recipes from Alicia Silverstone’s Kind Diet, as well as my second favorite blog Healthfulpursuit.com. Stay tuned!

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