So Aaron, the self described non baker is now eating his words. Finally, I think he has to admit that not only is ok with baking…but it's a full-on hobby of his. He started with muffins, and soon they became a breakfast staple around here. Then he moved onto baking cookies (we gotta blog the amazing almond thumbprint cookies he made!), and last night he baked his first from-scratch cake!
This recipe was one of his first attempts at from-scratch cookies. With Fall weather settling in it's the perfect time to warm up the house with fresh baked cookies. And the scent that filled our home and studio was better than even the best candle in the world could offer. The recipe comes from one of our favorite books: Isa Does It. This is a Vegan recipe, but I promise you that these could easily be a bake sale favorite! Or a fave at your local coffee shop. They bake up so incredibly perfect! I'd even say beautiful! Perfect texture and size! We love BIG cookies around here. This is the perfect cookie to have with a cup of coffee or tea.
Here is Isa's recipe: (Aaron didn't change a thing)
For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk (Aaron used almond milk)
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Aaron believes this step was key…you really want to stir it all the way until it's the right texture. Then mix in vanilla.
Sift in remaining dry ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. (Aaron agrees with Isa…the formed cookies easily flip onto the cookie sheet.) Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
If you love snickerdoodles you'll love this unique take on a classic. You might be hesitant to add the cloves to the topping in the beginning, thinking that the taste might be overpowering…but it is not…these are sweet and delicious, and not "overly spiced" at all.
Give them a try!! And check out Isa's blog for lots of amazing recipes!