If you’re like me, one of your favorite things is dessert…more specifically, cookies. Here’s my favorite vegan cookie recipe that’s sure to please your tummy as well as boost your karma level.
This recipe is SUPER versatile (awwww yeah!). So, instead of dates and cinnamon, you can put in raisins, chocolate chips (non-dairy to keep it vegan), walnuts…the possibilities are endless.
These are things you need!
2 cups flour
2 tsps baking powder
1/2 tsp salt
Cinnamon (to taste)
Chopped dates (or whatever you want to put in!)
1 cup sugar
1/2 cup apple sauce (I used the cinnamon kind to make it extra cinnamon-y)
1 tsp vanilla
1/4 cup water
First, pre-heat your oven to 350* F. Place your cookie sheet on top of the oven so that it gets warm., This will help the cookies retain their shape while baking.
In your big bowl, (like my stylish Spring Blossom Pyrex one), combine flour, baking powder, salt, and cinnamon if you’d like. Then add the chopped dates (or nuts, chocolate chips, etc.) When you are finished, set the bowl aside.
Now, mix together sugar and applesauce in a smaller bowl, like a jazzy Buttermilk pattern Pyrex one. Mix ‘em real good. Add the vanilla and water, and then mix that together.
Now it’s time to combine them! This works better if you make a well-shape in the center of the dry ingredients. Pour the wet ingredients right inside there. Now mix it up really well! The texture should be rather stiff and dough-y. Purrrrrfect.
Then spoon the dough onto your warm cookie sheet. Don’t worry about how close the cookies are to each other; they won’t expand much.
Now pop those suckers into your shitty campus apartment oven for approximately 13 minutes! (Lucky number, duhh.)
When time’s up, take them out and let cool for 5-10 minutes. These babies have been working hard baking themselves to perfection; give ‘em a break!
Now serve on a cute little plate with a (Spring Blossom Pyrex) cup of almond milk and watch smiles spread across the faces of those you love. You’re welcome.
All photos taken by Danielle Kocher.
