If Chaz had to choose one cookie king to rule them all, snickerdoodles would be it. Good job, snickerdoodles. Good name too.
I had never heard of this cookie before meeting him (Chaz), but we got introduced really quickly (the cookie and me) as it became a sort of ritual for him to get one freshly-baked snickerdoodle from some bakery spot to get a semblance of life back into his body when I dragged him to the mall.
Fast forward a few years: I’ve developed a severe mall-ergy, but I’ve also grown quite fond of these cookies. And they munched happily ever after…
Before I leave, I should tell you that Whole Grain Vegan Baking has its own facebook page, and even more importantly: there’s a giveaway for the book going on until March 29 over at goodreads. Woo, go and get it!
1/4 cup plus 1 tablespoon (75 ml) neutral-flavored oil
1/2 cup plus 1 1/2 tablespoons (114 g) evaporated cane juice, divided
1/4 cup (48 g) light brown sugar (not packed)
2 to 3 tablespoons (30 to 45 ml) plain or vanilla vegan milk, as needed
1/2 teaspoon pure vanilla extract
180 g all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon ginger powder
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
Preheat the oven to 375°F (190°C, or gas mark 5). Line two baking sheets with parchment paper or silicone baking mats.
Combine the oil, 1/2 cup (96 g) evaporated cane juice, brown sugar, 2 tablespoons (30 ml) milk, and vanilla extract in a large bowl. Combine the flour, baking soda, 1/2 teaspoon cinnamon, ginger, nutmeg, and salt in a medium bowl. Stir dry ingredients into wet, using your hands if needed. If the dough is too dry to the point of being crumbly, add extra milk, 1 teaspoon at a time. The cookies will be fine even if you get the feeling you overmix the dough by adding extra milk, so don’t worry.
Use 1 packed tablespoon (20 g) of dough per cookie, placing 11 cookies per sheet with about 1 inch (2.5 cm) between each.
Combine 1 1/2 tablespoons (18 g) evaporated cane juice with 1/2 teaspoon cinnamon in a small bowl, and roll each cookie dough ball into the mixture.
Flatten slightly on the prepared sheet, and bake for 8 minutes, until the cookies get crackly on top. Leave on the baking sheet for just 2 minutes before transferring to a wire rack to cool completely. It’s important not to leave the cookies on the sheet any longer than that: you want them to firm up, but not dry out.
Store leftovers in an airtight container at room temperature for up to two days.
Yield: 22 cookies