Living plant-based is seriously simple- not easy, necessarily- but simple. Not-so-simple: going home for a week and not being able to fully experience shy-town in its fullest culinary (read: meaty) glory. What does this mean? No hot dogs from Portillios, no deep-dish from Lou Malnati’s, and no Italian Beef from Buona Beef. so.very.sad.
To properly grieve the loss of this joy- and the enjoyment I was feeling very deprived of a few days ago in Wisconsin without my (former) favorite Gouda -> I’ll share my favorite dummy-proof vegan cookie recipe- Almond Snickerdoodles (adapted from Chocolate Covered Kate).
- 3/4 cup almond flour (or Swans Down cake flour)
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 tsp cream of tartar (optional)
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 cup white sugar
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract (imitation is OK- pure is best)
- 1 and 1/2 tablespoons almond milk
- 1/4 cup Earth Balance (or other vegan butter substitute)
- topping: cinnamon & turbinado sugar
Preheat oven to 330 F. Combine dry ingredients and mix very, very well. In a separate bowl, melt the Earth Balance, then stir in vanilla, almond extract and almond milk. Pour dry into wet and mix again. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and natural brown sugar (makes them sparkly and pretty- you can buy this in a store-brand from Kroger if you don’t want to spring for the pricey stuff) (either equal parts OR two parts sugar to one part cinnamon). If you want soft cookies, you’ll need to get the balls very cold. (Insert ‘that’s what she said’ joke here.) Roll the balls, cover in the cinnamon-sugar, then fridge until cold. Cook for 7-9 minutes. They’ll look way underdone when you take them out, but that’s ok. These are SMALL (tiny!) cookies. LOVE that about them! They are moist and so good that NO ONE will believe they are “vegan”. Bon appetit! xxxA