Menu
Menu
Who doesn’t love the aroma of cinnamon during Fall season? That hot and sweet scent that warms even the most cold soul?
It´s the queen of all spices from October to December and bake with it is more than a pleasure, it’s a sensory experience!
Well, we all love cookies, right? So I’ve decided to create my version of the well known snickerdoodle! “But what is a snickerdoodle???”
It´s basically a cookie rolled in cinnamon and sugar. The perfect match!
And because it would not be a Fall recipe without pumpkin, here I am to share with you the PUMPKIN SNICKERDOODLE COOKIES recipe!
Before starting I would like to share with you some curiosities about cinnamon…
Known as canela in Portugal and Spain, cannelle in France, zimt in Germany, darchini in India and Iran, the original name came from the Malay word, “kayumanis” that means sweet wood.
Cinnamon is one of the most delicious and healthiest spices on the planet. It can lower blood sugar levels, reduce heart disease risk factors and also it has anti-inflammatory and antibacterial properties. Is such a great source of antioxidants that just a small pinch can double your antioxidant intake for one meal! Crazy huh?
VEGAN | REFINED SUGAR FREE | TENDER | SWEET | EASY | DELICIOUS | COZY | KID APPROVED | TO SHARE
This cookies are perfect to enjoy with a cup of tea, with friends, with family… And you know what? They are also a great holiday gift. Yes!! You just need to put them on a beautiful glass jar with a charming ribbon and everyone will love it!
Super simple to make, all you gotta do is to grab a bowl and beat the butter with the sugar using a mixer until cream. Then add all the remaining ingredients into the bowl and mix with a spatula or a wooden spoon until incorporated.
The batter cannot be too liquid or to solid, it will have to be in the perfect consistency so you can roll them with your hands with care and then put it on the baking tray.
After put all the little balls on the backing tray you just need to generously sprinkle each one with a cinnamon/sugar mixture and then let them bake until you start to see them slightly golden brown.
It couldn’t be easier!
You cookies are super ready to share with friends, to grab-and-go snacks or even to enjoy with your coffee in the morning. You name it!
½ cup of plant based butter
½ cup of coconut sugar
1/3 cup of yellow sugar
2 cups of flour (1 cup of all-purpose flour+ 1 cup of whole spelt flour)
1/3 cup of pumpkin puree
1 tspn of baking powder
1 coffee spoon of cinnamon powder
1 coffee spoon of ginger powder
A pinch of nutmeg
A pinch of salt
½ cup of plant based butter
½ cup of coconut sugar
1/3 cup of yellow sugar
2 cups of flour (1 cup of all-purpose flour+ 1 cup of whole spelt flour)
1/3 cup of pumpkin puree
1 tspn of baking powder
1 coffee spoon of cinnamon powder
1 coffee spoon of ginger powder
A pinch of nutmeg
A pinch of salt
1- Preheat your oven to 180°C (356°F).
2- Add the butter and the sugar (both coconut and yellow sugars) to a large mixing bowl and beat with a mixer until cream.
3- Add all the other ingredients and mix with a spatula or a wooden spoon until incorporated. If it´s too sticky please add a little bit more flour into the mixture until you can handle with it.
4- With a tablespoon grab some of the batter, put on your hands and roll into balls. Handle with care and love.
5- Put all the little balls on a baking tray (previously covered with parchment paper), 3 fingers apart from each other. The cookies don´t spread much but, it´s more like a safety distance.
6- Mix some cinnamon with yellow sugar and sprinkle generously onto your cookies.
7- Let the cookies bake for about 25min. When you start to see them slightly golden brown it´s time to remove them from the oven. Let the cookies rest on the tray for a few minutes, then transfer to a cooling rack to cool completely.
8- Store the cookies at room temperature in a jar that you can close well. This way they will last up to 6/7 days easily…
1- Preheat your oven to 180°C (356°F).
2- Add the butter and the sugar (both coconut and yellow sugars) to a large mixing bowl and beat with a mixer until cream.
3- Add all the other ingredients and mix with a spatula or a wooden spoon until incorporated. If it´s too sticky please add a little bit more flour into the mixture until you can handle with it.
4- With a tablespoon grab some of the batter, put on your hands and roll into balls. Handle with care and love.
5- Put all the little balls on a baking tray (previously covered with parchment paper), 3 fingers apart from each other. The cookies don´t spread much but, it´s more like a safety distance.
6- Mix some cinnamon with yellow sugar and sprinkle generously onto your cookies.
7- Let the cookies bake for about 25min. When you start to see them slightly golden brown it´s time to remove them from the oven. Let the cookies rest on the tray for a few minutes, then transfer to a cooling rack to cool completely.
8- Store the cookies at room temperature in a jar that you can close well. This way they will last up to 6/7 days easily…
*You can use white sugar instead of coconut sugar and the yellow sugar if you prefer.
* This recipe will probably work fine made with 100% whole spelt flour, or 100% plain white flour. I made the mixture of the two flours because I think the final result works better.
*You can use white sugar instead of coconut sugar and the yellow sugar if you prefer.
* This recipe will probably work fine made with 100% whole spelt flour, or 100% plain white flour. I made the mixture of the two flours because I think the final result works better.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!