Vegan Chewy Cinnamon Sugar Cookies
Vegan Chewy Cinnamon Sugar Cookies
~ Chewy centre, fragrant cinnamon flavour, and a crunchy sugar exterior ~
If you are looking for a cookie recipe this christmas, this is the one for you! Cinnamon is one of my favourite flavours, especially during autumn and winter. This cookie remind me exactly of cinnamon toast crunch cereal, i used to love it when i was younger. The sugar coating is not mandatory, but it is mandatory if you know what i mean :).
For me, the perfect cookie has crunchy edges and a chewy centre. A flat chewy cookie is the best kind! During the christmas season, I can never get enough of cinnamon! If your like me, you need this cookie recipe. It will fufil ALL of your christmas cravings. Your cookie fix, your sweet tooth, and your need for a warm and cozy treat! If you enjoyed this recipe, make sure to check out my 'Vegan Toffee & Choc Chip Cookies' and my 'Vegan "Twix" Cookies'.
Perfect for a mid-day snack, a late night dessert, family gatherings, and even special occasions. There are no wrong times for a cookie! I could not even wait for these cookies to cool, as soon as they were ready I ate them right away.
Make sure to follow my instagram at butterflybakeryblog to see all of my videos, images, stories, and feel free to message me with and feedback or queries about my recipes :).
Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Wooden spoon / spatula
- Whisk
- Measuring cups / kitchen scales
- Measuring spoons
- Cookie trays
- Cookie scooper
- Saucepan
Ingredient notes:
Butter - You can use your favourite plant-based butter, block or spreadable. This needs to be melted for this recipe, to ensure a chewy cookie. Melted butter makes the cookies chewy because the gluten forms more when the butter is melted, rather than when it is solid.
Sugar - You also use some caster sugar in this recipe. Granulated sugar will also work.
Sugar - Make sure to use light-brown sugar rather than caster sugar, this will create a flatter, chewier cookie. I make my own light-brown sugar (1 cup caster sugar + 1 tbsp molasses/treacle) since all store-bought light-brown sugar is in plastic packaging.
Flour - Make sure to use plain flour for this, and DO NOT use self-raising! They are not the same, and if you use self-raising instead, your cookie will become cakey, and will not be chewy and flat.
Aquafaba - This is chickpea water. Just drain the canned chickpeas and save the water residue, this is a common egg replacer, used in many vegan recipes.
Baking soda - This will help bind your cookie together. Remember, baking soda and baking powder are NOT the same. They will give very different results.
Salt - I use flaky sea salt.
Cinnamon - This will give the cookie all of its warm cozy flavour. Make sure to use fresh cinnamon rather than old cinnamon, because when spices get old, they lose a lot of their flavour.
Step-by-step Instructions
Step one (the dough):
In a saucepan, melt your vegan butter and let cool.
In a large mixing bowl, add your light-brown sugar, caster sugar, and melted butter.
Whisk until fully combined.
Now, add in your aquafaba and vanilla extract.
Whisk until combined.
Add in your flour, baking soda, cinnamon, and salt.
Mix with a wooden spoon or spatula until a dough forms.
Step three (baking):
With a cookie scoop or a spoon, make 12 equal cookie dough balls.
Place them onto 2 parchment paper lined cookie trays with enough space between them to allow them to spread out.
Sprinkle with caster sugar over each dough ball.
Place into the oven and bake for 11 minutes until golden and slightly crispy.
Let cool on their trays completely, and enjoy!
The History of Cookies
Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as 'cookies' to test if the oven temperature was right, before putting their baked good into the oven.
By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders.
Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America.
~ Warm, cozy cookies perfect for winter and christmas ~
Prep time: 30 mins Serves: 12 Cook time: 12 mins
Ingredients:
Dough:
- 3/4 cups plant-based butter / melted (185g)
- 1 cup light brown sugar (200g)
- 1/4 cup caster sugar / granulated sugar (55g)
- 4 tbsp aquafaba (60ml)
- 1 tbsp vanilla paste / extract (14ml)
- 1 + 3/4 cups plain flour (215g)
- 1 tsp baking soda (5g)
- 1 tsp salt (6g)
- 1 tbsp ground cinnamon (15g)
- caster sugar for topping of each cookie dough ball (around 1-2 tsp per cookie)
Method:
In a saucepan, melt your vegan butter and let cool.
In a large mixing bowl, add your light-brown sugar, caster sugar, and melted butter.
Whisk until fully combined.
Now, add in your aquafaba and vanilla extract.
Whisk until combined.
Add in your flour, baking soda, cinnamon, and salt.
Mix with a wooden spoon or spatula until a dough forms.
With a cookie scoop or a spoon, make 12 equal cookie dough balls.
Place them onto 2 parchment paper lined cookie trays with enough space between them to allow them to spread out.
Sprinkle each cookie dough ball with caster sugar.
Place into the oven and bake for 12 minutes until golden and slightly crispy.
Let cool on their trays.
Enjoy!
Comments
Post a Comment