I have always loved snickerdoodle cookies. Here’s a nice recipe for snickerdoodles that’s better for you than what you’d find in a store, and it’s also vegan-friendly. I like mine with a little extra vanilla, and the added tea flavor adds a nice kick. I’ve also used only coconut sugar in this recipe, though of course you are welcome to try other sweeteners, too, in its place. I find that coconut sugar (which has a bit of a brown sugar taste) works well in recipes with cinnamon, so it goes well here.
In this recipe, you’ll make almond milk with Vanilla Cookie tea as the base. To make a very strong brew, I like to use a mixture of at least 1 part tea leaves to 2 parts water. Because you don’t want to over-brew the tea, it’s important to use more. This recipe makes two big batches! So you’ll have enough for you, and all your friends, to binge on!
You will need:
- ¼ cup Vanilla Cookie tea (liquid), very strongly brewed and cooled
- 2 tbsp Almonds, soaked and drained
- 2/3 cup melted coconut oil
- 1 cup + 1 tbsp coconut sugar
- 6 tbsp liquid from 1 can of organic cooked chickpeas (unsalted)
- ¼ tsp apple cider vinegar
- 1 tbsp vanilla extract
- Pinch Himalayan Salt
- 2 + 1/4 cup Organic White Flour
- 1 tsp baking soda
- 1.5 tsp cream of tartar
- 1 tbsp ground cinnamon
To start, blend the Vanilla Cookie tea with the almonds until the liquid is creamy and the almonds are broken down very well. Pour through a nut milk bag and squeeze out all the liquid. This should yield about ¼ cup of liquid. Set this aside.
In a blender or bowl, mix the coconut oil, coconut sugar (sparing 1 tbsp), and chickpea liquid. Next, mix in the tea liquid that you just made, vanilla, and apple cider vinegar. Then, mix in the salt, baking soda, and cream of tartar.
See also: Chamomile Peach Popsicles
Next, mix in the flour. You can do this by hand in a bowl, or in a food processor. Once the dough is thoroughly mixed, refrigerate it for 4 hours. Mix the remaining sugar and cinnamon, and set aside.
Once the dough has been refrigerated, roll into small balls, and toss them in the cinnamon mixture. Place them on baking sheets and bake for 12 minutes (or until done) at 350˚ F. Once they are done, allow them to cool on a cooling rack, and wrap them in cellophane at room temperature.