These are Snickerdoodles from Rebecca, a 16-year-old vegan in Florida! She writes,
"Me and my Dad are the only vegans in my family. For our Thanksgiving Feast, we cooked a ton of food to bring to my aunt’s house. My Dad made vegan stuffing and a Field Roast and I made mashed potatoes, pumpkin pie, and Snickerdoodles. My Dad and I even convinced the rest of the family to have an organic free-range turkey instead of a factory farm one (I know free-range doesn’t necessarily mean cruelty-free, but getting my very Hispanic extended family members to have something slightly less than traditional is a HUGE step). I’ve been watching the Macy’s Thanksgiving Parade while drinking Pumpkin Spice Silk with my little sisters (one of them wants to become a vegan, but my mom is to busy to cook different meals and tells her that she can become a vegan when she can cook for herself, like me) all day and we can’t wait until the feast tonight! Happy Thanksgiving!!"
Congratulations, Rebecca! It sounds like your dinner is going to be great! All of us at Vegansaurus are really proud of you, being such a good influence on your family at 16, too (as a 16-year-old vegetarian, I was living on cookies and mashed potatoes). Happy Thanksgiving!
Recipe review: Mexican hot chocolate snickerdoodles! »
[Ed.: This is a recipe from Isa Chandra Moskowitz’s and Terri Hope Romero’s new cookbook, Vegan Cookies Invade Your Cookie Jar. Isa posted the recipe on the PPK blog in September.]
Mexican Hot Chocolate Snickerdoodles
1/3 cup sugar
1 tsp. ground cinnamon
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 Tbs. almond milk (or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cayenne
1 part Firefly sweet tea vodka
1 part sweet tea
[for sipping over ice while preparing cookie dough and carrying 20-lb. baby strapped to your boobies]
Preheat oven to 350 F. Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got pliable dough.
Roll dough into walnut-sized balls. Pat into the sugar topping to flatten into roughly two-inch discs. Transfer to baking sheet, sugar side up, at least two inches apart (they do spread). This should be easy. 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 spread and crackly on top.
Remove from oven and let cool for five minutes, then transfer to a cooling rack to cool completely.
I always lay out all the ingredients beforehand because I am notoriously forgetful. If I can look at each one and see it’s been touched, I know it’s in there somewhere.
I forgot to set out the non-dairy milk for the group photo. It was in the fridge sleeping with the enemy.
The dough should never look pureed. Stop mixing when ingredients are simply folded into each other.
I was slightly disturbed by the uneven number. I tried to ignore it. Don’t judge me.
Looks nothing like the pictures in the book, but seriously, when does that ever happen?
Ehren, eight months. He seemed to like them, but he also eats paper, cardboard and Chapstick.
Jordan, 14, liked them, even with the unusual cayenne pepper, but she is not my pickiest consumer. She tends to eat what is placed before her without complaint.However, she did pack the leftovers to share with her English class.
Jon Alex, eight, my semi-foodie who considers the Breakfast Jack the zenith of gourmet living. He did not like the cayenne pepper and voted nay when the cookies were presented for an up or down vote.
There was no need to announce these were vegan cookies or to explain what a vegan is; I introduce new foods to the kids without much fanfare, which lessens their suspicions. I didn’t find these cookies super-rich or creamy, but I think that’s more the fault of the unsweetened chocolate powder and missing, unfriended butter than the non-dairy milk.
Verdict: we probably won’t make these again, but Jordan likes the almond milk, so she’ll drink it over the next few days. I’ll also need to find another use for the pure maple syrup that cost me six bucks for that little bottle, like the Maple Family doesn’t care we’re in a recession or anything. Mr. Maple can be a dick.
This guest post has been brought to you by Erica Mullenix (and her unbearably adorable children) from Houston, Texas. While not vegan, she and her family are transitioning to more healthful food choices (like vegan cookies!). Erica blogs at Free Fringes and tweets as @hmx5.