snickerdoodles

Recipe: Super-Easy Snickerdoodles

Hello, and good tidings. Ready or not, the holidays are here! Whether or not you’re the type to love or loathe the festivity of this time of year, everyone likes a good cookie, amirite?

These snickerdoodles, that I’ve lovingly shortened to snickerdoods, are what I make when I have no snacks or groceries and I have a hankering for something sweet. The ingredients are pretty standard to have on hand and both preparation and clean up are quick. 

aerial shot of snickerdoodles after baking
aerial shot of ingredients for snickerdoodles

Ingredients

1 1/2 c whole wheat pastry flour
1/2 c cane sugar
1/2 t baking soda
1/2 t sea salt
1/2 c coconut oil
1 (4 oz) container unsweetened applesauce
1 T almond milk
1 T vanilla extract
~1/2 c cinnamon sugar (1/4 c cane sugar, 1/4 c cinnamon)

cinnamon sugar
cookie dough in cinnamon sugar
cookie dough in cinnamon sugar

Instructions

  1. Preheat oven to 375°F.
  2. Whisk flour, sugar, baking soda, and sea salt together in a bowl.
  3. Beat oil, applesauce, almond milk, and vanilla together in a separate large bowl.
  4. Add dry mixture to liquid mixture in 2-3 portions and stir until combined.
  5. Put cinnamon sugar in a flat-bottomed bowl so you can roll balls of dough around in it. A soup bowl is great for this.
  6. Using a cookie dough scoop, add 2-3 balls of dough to the cinnamon sugar bowl at a time.
  7. Gently roll dough balls in the cinnamon sugar* and arrange onto a baking sheet. It’s okay if they lose their shape a bit.
  8. Bake in preheated oven about nine minutes.

*It is likely you’ll have leftover cinnamon sugar – pop it in a container and save it for next time.

snickerdoodles before going in the oven
snickerdoodles after baking

This recipe yields about 15 cookies. Random, I know, but I’ve done the cookie legwork. :) Keep in an airtight container at room temperature for up to three days. Enjoy!

close up of snickerdoodles after baking

Adapted from Vegan Snickerdoodles.


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Recipe: Stuffed Mushroom Eyeballs

I come alive in Q4, especially October. I’ve celebrated Halloween all month by doing one spooky activity per day, and today I made creepy eyeball hors d’oeuvres. Halloween is on a Wednesday this year, which is a good opportunity to have some loved ones over for a spooky movie and an All Hallows’ Eve themed spread with these EYEBALLS.

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Ingredients

16 oz button mushrooms*
1 block extra firm tofu, drained**
1 garlic clove, minced
1 t lemon juice
3/4 t sea salt
1/2 t Italian seasoning
1/2 t onion powder
1/2 t black pepper
2 T balsamic vinegar
2 T sun-dried tomatoes (from bag, not packed in oil), julienned
1 small can of sliced black olives

*This recipe yields a lot of tofu ricotta, so feel free to double your mushrooms for more eyeballs or keep the ricotta for another recipe.
**If you prefer to avoid tofu, this recipe would be great with a store-bought or homemade cashew cheese.

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Instructions

  1. Preheat the oven to 350ºF.
  2. Rinse mushrooms, pull out stems, and set aside on a baking sheet.
  3. Puree tofu, garlic, lemon juice, sea salt, Italian seasoning, onion powder and pepper together in a food processor until completely smooth. Set aside.
  4. Using a teaspoon, drip a few drops of balsamic vinegar into each mushroom cap.
  5. Make a piping bag by scooping tofu ricotta mixture into a Ziploc and trimming off a corner. Pipe mixture into each cap so that it creates a small mound.
  6. Place sun-dried tomato pieces on stuffed mushrooms, and top each one with one slice of olive. Press down gently.
  7. Bake the mushrooms for 15 minutes, until the caps begin to wrinkle slightly.

Serve warm or room temperature.

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Rick Aldrich: Spooky Mushroom Eyeball Model and General Good Sport

Serves eight.

Adapted from Stuffed Mushroom Eyeballs.

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