Every other day there has to be a cookie in our cookie jar.
Trust me when I say if there is no cookie in the cookie jar, everyone and I mean everyone in the household is moody. We all need our sugar high’s.
Way way back, last year some time, I bought a Vegan baking book by Cara Reed. I hid the book away from myself until I recently came across the recipe book again. While paging through the book, I came across a ton of cookies that I can’t wait to try out. It seems like the year is just not long enough for me to try them all out.
I once came across a snickerdoodle cookie recipe in a magazine, and it looked so tempting, but of course that recipe contained eggs. When I came across this recipe in the vegan book, I could not wait to try it out.
I loved making this cookie, it was super easy to make, even after the fact that I left it for an hour in the fridge to chill, the recommended chilling time was 30 minutes, but with load shedding time seems to speed up without my knowledge. Only when my mother asked how far was the baking did a light bulb go off and I remembered that they were still in the fridge.
The verdict, I loved them, the taste like a gingersnap, yet there is no finger in them at all. My mother loved them. She kept making an excuse to go to the kitchen to get something and then stealing a cookie and eating it without anyone knowing. I had to hide the left overs away so that there would be enough cookies for me to take a picture. No point in writing up the recipe when there is no picture to accompany it. After all they do say a picture speaks a thousand words.
- 1 ¼ x cup cake flour, sifted.
- ¾ x cup castor sugar.
- ¼ x cup cocoa powder, sifted.
- 1 x tsp cream of tartar.
- ½ x tsp bicarbonate of soda.
- ½ x tsp xanthan gum.
- ½ x tsp cinnamon powder.
- ¼ x tsp nutmeg powder.
- ¼ x tsp salt.
- 56g x butter, room temperature.
- 56g x shortening, room temperature.
- 1 x vegan egg ( 1 x tbsp. crushed flax seed + 3 x tbsp. boiling water).
- 1 x tsp vanilla essence.
- ½ x cup chocolate chips.
Cinnamon sugar for rolling.
- Make the vegan egg and set aside for 15 minutes to allow to thicken.
- In a bowl, whisk together all the dry ingredients, except the castor sugar.
- In your mixer, cream together the butter, shortening and sugar till light and fluffy.
- Add the dry ingredients and beat till combined.
- Add the wet ingredients and beat till everything comes together.
- Add the chocolate chips and beat to incorporate them.
- Wrap the dough in cling wrap and chill for 30 minutes.
- Break off pieces of the dough, shape into balls and roll in the cinnamon sugar.
- Place on a greased baking tray and flatten slightly.
- Pop into a preheated oven and bake at 180 degrees for 13 – 15 minutes.
- Allow to cook for 5 minutes on the baking tray before allowing to cool completely on a cooling rack.