Greetings from one of my favorite places on Earth, northern Wisconsin! Um I know, really..Wisconsin?! But seriously, great eats, cocktails and an old time ice cream joint is a 2 minute walk away. Oh and p.s. the view doesn’t hurt either. I’ll share a few pictures later in the post, but really, vacation and I get along just fine! Let’s get on with the vegan snickerdoodles!
I made these to bring with me on vacation, and to leave behind for my boy and his friends while I was away. Both parties loved and both parties ate them right up. Although the flavor isn’t what you would expect, since the cookies wear the outfit of a chocolate chip cookie but are carrying a spicy purse like a vegan snickerdoodles, the flavor is a double punch of sweet and spicy-ish. These cookies spread out during baking, but do crisp up as well so the blob-like appearance when you peek in the oven to check on them is made up for by the lovely crunch left behind after baking. If you want less of a spice to them, go ahead and reduce the spice by about 1/2 teaspoon.
Savory eats later this week, hope your week is going fast, friends!
- Makes about 24 cookies
- 3/4 cup whole wheat flour
- 3/4 cup sugar (granulated or brown)
- 1 teaspoon baking powder
- 1 teaspoon baking spice or 1/2 teaspoon cinnamon + 1/4 teaspoon all spice + 1/4 teaspoon nutmeg
- 1 /2 teaspoon salt
- 1/4 cup date puree or Sunsweet Lighter Bake (dates softened and blended)
- 1 teaspoon vanilla
- 1 cup chocolate chips (dairy free)
- Preheat oven to 350 F. Grease 2 baking sheets or cover with parchment paper or Silpat baking sheets.
- In medium bowl, combine flour, sugar, baking powder, salt, and spices. Set aside.
- In bowl of a stand mixer or hand mixer, combine date puree and vanilla on medium speed until blended. Gradually add dry ingredients until combined. Add chocolate chips and stir until blended throughout.
- Drop dough onto greased baking sheets by the teaspoon, spacing cookies at least 1 inch apart.
- Bake for 12-15 minutes, or until lightly browned. Let cool for 30 minutes before storing. Last about 1 week in a sealed bag or container.
Vacation picture time. Here are a few shots from my new favorite restaurant (vegan friendly and best cocktails on the planet to boot) and the view from my home the past few days. Bon appetit!