This easy recipe for very old-fashioned-sounding cookies comes from the lone vegan cookbook on the shelves at the otherwise exhaustively stocked kitchen store, Gygi, in Salt Lake City. A typical trip there goes something like this: go to pick up only a package of parchment paper sheets and – – leave, pushing a shopping cart with aforementioned parchment (in two sizes) several small pieces of china that were “on sale,” plastic lids for half-sheet baking pans, an elf-sized spatula perfect for prying recalcitrant brownies out of pans, colorful paper muffin cups and yet another set of measuring spoons. Will it be long before I enter Gygi and a la Norm at Cheers I am greeted with a hearty shout of “Annie!!”?
Oh right, the cookbook. It’s called The 100 Best Vegan Baking Recipes, by Kris Holechek. A very nice collection of recipes; we’ll be spending a lot of time together. Per my usual method, I used predominantly whole wheat flour, halved the sugar, halved the fat and added nuts.
One last very important thing: thank you again to all of you who have reached out to offer support, condolences, love and wisdom over the past weeks. Your heartfelt words have warmed and comforted me.
Plump and soft, these old-fashioned cookies love to cozy up to a cold glass of nut milk.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1 cup unsweetened apple butter*
- 1/3 cup maple syrup
- 1/4 cup tahini
- 1 tsp. vanilla extract
- Preheat the oven to 350-degrees F and line 2 baking sheets with parchment.
- In a small bowl, combine the flours, baking powder, baking soda,, cinnamon, ginger and salt. Set aside.
- In a large bowl, whisk together the apple butter, maple syrup, tahini and vanilla extract. Add the dry ingredients to the wet ingredients and mix until well-combined. This is a thick, sticky batter so you may want to dip a spoon into water to form the cookies.
- Drop the dough by large tablespoonsful onto the cookie sheets. Bake for 12-14 minutes or until firm and lightly browned on the bottoms.
- Use my sugar-free Apple Butter recipe (link in post) or I recommend R.W. Knudsen’s organic which has no added sugar.
Get my easy, quick, and sugar-free Apple Butter recipe here.