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Tag: snickerdoodles

  • Vegan Pumpkin Snickerdoodle Cookies

    Vegan Pumpkin Snickerdoodle Cookies

    It has been darn near perfect outside here for the past few days, so I have been spending a lot of time out there enjoying the beautiful leaves, sunshine and cooler temps, but when I get back home I am definitely craving some fall treats! So, I decided to bake some cookies last weekend!  Snickerdoodle cookies are delicious, and so is pumpkin spice, so I thought I would combine the two for a delicious seasonal treat and make Pumpkin Spice Snickerdoodle Cookies!  I thought they would be perfect for enjoying with my coffee for a mid morning treat.  On the weekends, I look forward to relaxing and enjoying a cup with something sweet.  It is always nice to not be in a rush and just enjoy your day in the moment. Or of course after a hike is a good time for cookies too which is what inspired them in the first place!

    These are actually pretty easy to make, and not fussy.  I used a snickerdoodle cookie base that I have made in the past, and swapped out the apple sauce (the other ones had apple sauce to make the texture just right) for pumpkin and they turned out perfect!  I already had a can of pumpkin open, I feel like I always do this time of year because a recipe rarely calls for the whole can, so it was the perfect way to use some up!

    These contain coconut oil to make them rich and melt in your mouth and I like to use either maple sugar or brown sugar in them for the caramel like flavor those two sugars give baked goods.  I added a little vanilla like in classic snickerdoodles, but then I also added pumpkin pie spices to give them that fall vibe and the dough was perfect!  I sampled it and it was even delicious before it was baked.  Cookie dough is one of my favorite things ever and one of the reasons I love making cookies!

    I rolled them in cinnamon sugar, and could not wait to try the finished product!  They smelled amazing while baking, I love the aroma of warming fall spices!  These were so good warm from the oven!  They  are soft and pillowy with a nice crunchy sugar crust on the outside and they are scented with pumpkin and vanilla!  If you are in the mood for all things pumpkin like me, definitely give these Pumpkin Snickerdoodle Cookies a try!

    Vegan Pumpkin Snickerdoodle Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups brown sugar or maple sugar
    • 1/2 cup pumpkin puree
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 tsp pumpkin pie spice
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 3/4 cup granulated sugar mixed with 2 tsp cinnamon for coating

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the coconut oil, sugar, pumpkin and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder, pumpkin pie spices then the flour until smooth.
    4. Place the cinnamon and sugar mixture in a bowl.
    5. Form the dough into 1 1/2 inch balls, roll them in the cinnamon sugar mixture, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with additional cinnamon sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.

     

  • Vegan Snickerdoodle Crepes with Caramelized Apples 

    Vegan Snickerdoodle Crepes with Caramelized Apples 

    I had never tasted a snickerdoodle cookie until I was about 16 years old.  Surprising I know, I had tried most of the other classics, like chocolate chip, sugar, oatmeal, spice cookies, almond cookies etc.  But never the snickerdoodle. I tried one for the first time at a little coffee shop at a ski lodge up north I was at for a Nordic skiing training trip.  My friend  wanted to split one and I wasn’t about to say no to a cookie!  It was so delicious!  Like the sugar cookies that I grew up eating, but better thanks to the little sprinkle of cinnamon along with the sugar.  Perfect for Fall and Winter seasons when I am wanting cinnamon and spice.  After that I decided that I liked snickerdoodles and even made some of my own from time to time.  Cinnamon sugar is a great topping for things after all.  If you didn’t grow up with your Mom making you cinnamon sugar toast once in a while you have been deprived of something delicious.  Eric always asks me to make cinnamon sugar crepes, so I thought why not make some snickerdoodle crepes this week.  It is now Fall after all, and they just sounded good.   But me trying to always sneak fruits and veggies into everything decided that they needed an apple filling as well.

    I had bought 8 lbs of apples for some wine, but didn’t need them all, so I was looking for ways to use them in something delicious.  As excited as I was about the crepes, I was a little apprehensive because the last time I tried to make crepes about a month ago, they stuck to the pan, were all gummy and didn’t turn out.  I wasn’t sure why, and most likely it was because I forgot an ingredient or mis-measured or something but since I hate throwing things out, it made me sad.  So I prayed that these would turn out.  Lucky for me, they came out perfect this time!  This is a pretty simple crepe recipe that you just whisk all together and go for it, so it comes together fast!  I made them gluten free and nut free as well, because I know that is important to a lot of you and it was easy enough to make them that way.  They smelled amazing while cooking.  I didn’t just sprinkle the cinnamon on top, I put a little in the crepes as well, so the aromas of vanilla and cinnamon were in the air as they cooked.

    After they were done, I made some quick maple caramelized apples to fill them with. It was all super delicious once assembled and the cinnamon sugar was sprinkled on top!  If you wanted to go in more of a dessert direction with these, you could also serve them with coconut whipped cream warm with ice cream!  These would make the perfect weekend brunch treat, but of course don’t limit yourself to that, I won’t judge if you make them for dinner.

    Vegan Snickerdoodle Crepes with Caramelized Apples 

    Crepes:

    • 1/4 cup ground flax seed
    • 3/4 cup filtered water
    • 1 1/2 cups gluten free all purpose flour
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp cinnamon
    • pinch sea salt
    • 1/4 cup melted coconut oil
    • 1 1/2 cups light coconut milk
    • 1 tsp pure vanilla extract

     

    Apples:

    • 2 medium organic sweet tart apples (honeycrisp or pink lady are good options), sliced
    • 1/4 cup maple syrup
    • 1/2 tsp cinnamon

     

    Topping:

    • 2 Tbsp coconut sugar mixed with 1/4 tsp cinnamon

     

    Instructions:

    1. To make the crepes, mix together the flax seed and water in a bowl, and set aside in the refrigerator for 15 minutes until it is the consistency of egg whites.
    2. Meanwhile, whisk together the coconut sugar, flour, and sea salt in a bowl, then whisk in the coconut oil. Slowly whisk in the milk little by little to make sure the mixture stays free of lumps. Next, whisk in the vanilla, followed by the flax mixture you had set aside.
    3. Heat a non-stick ceramic 6 inch pan over medium heat, then pour in 1/3 cup batter, and swirl the pan so that it spreads out to the edges.  Cook for about 3 minutes on the first side, then flip over and cook the second side. Once the crepe is done, set aside on a plate.  Repeat with the remaining batter, separating the crepes with parchment paper on the plate so that they don’t stick together.
    4. To make the apples, place them in the same pan you cooked the crepes in (wipe it out if necessary), and add the apples, maple syrup and cinnamon.  Cook over medium heat until the apples are soft, and the maple syrup has thickened.  Remove from heat.
    5. To serve the crepes, spoon some of the apples into the middle of each, fold them up, and sprinkle with the cinnamon sugar topping mixture.
    6. Enjoy!