Easy Vegan Spice Thins (No Chill Time)
"These cookies I came up with myself yesterday when wanting to have some cookies to go with our tea. :) They are quick and easy to make, relatively healthy and to me taste delish. I hope youll enjoy them, too!
If you like spicy, feel free to use more ginger, cloves, nutmeg, pepper and cinnamon."
- Ready In:
- 37mins
- Ingredients:
- 16
- Yields:
-
20 cookies
ingredients
- 2⁄3 cup flour, might need about 3 tbs more for kneading
- 1⁄3 cup whole wheat flour (I used whole spelt)
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon pumpkin pie spice
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄16 teaspoon black pepper (I used freshly ground)
- 1 pinch salt
- 1⁄8 cup oil
- 1 tablespoon honey or 1 tablespoon agave syrup
- 1⁄4 cup non-dairy milk (a bit less, use enough milk to fill cup up to 1/3 cup)
- 1⁄2 tablespoon light brown sugar
- 1⁄2 tablespoon dark brown sugar
- 1⁄2 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract
directions
- In a big bow combine, flours, baking powder, salt and spices.
- In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup. Then add sugars and vanilla bean paste or extract. Stir to combine.
- Add the wet to the dry ingredients and knead into a smooth, soft dough. If it's too sticky, add a tbs of flour at a time until you can handle the dough well.
- Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes. I used a cookie cutter of about 6 cm/2.5 inches in diameter.
- Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180°C/350°F for 10-12 minutes or until browned around the edges.
- Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
- Enjoy!
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Reviews
-
First of all the things I liked about this recipe. It came together quickly with pantry items (normally- I was out of whole wheat flour though so had to grind my own in the coffee grinder. It was much more hearty but I took that into consideration.) The dough was plenty dry. The first time it came together perfect and the 2nd time it was a little too dry so I had to add some more milk. Love that there is no need for the dough to rest. Also smelled good while baking but the finished cookie doesn't have very much spice flavor. As far as the flavor goes... I guess it depends what expectation you are going into it with. I notice that you call them "thins" not cookies so perhaps I had unrealistic expectations. If one is used to eating vegan and low sugar then they will love these. We are omnivores and tend to eat traditional sweets so I felt they were too dry and not sweet enough. Ironically, my 5 yr old daughter who was making these with me really liked them. I guess I should feed her healthy goodies more often! -
Great cookie, and so simple and easy! A friend of mine made them "normal" and told me to rate them with five stars, and I made them gluten free with a mix of rice flour, tapioca starch and buckwheat flour. I used almond milk, and they turned out so wonderful! Thanks for sharing this recipe!<br/>Made for New Kids on the Block.
RECIPE SUBMITTED BY
Lalaloula
United States
