I have what I can only assume is the GREATEST sweet-tooth in the world. And although my waist line seems to loathe it, I doubt very much that I could live without it. As of late, I am trying to get back into vegan baking with a bang. I tend to not feel as guilty when I have something sweet to eat with a cup of tea, if it’s vegan. I don’t know whether it’s because it is cruelty-free (my old vegan tendencies reappear every now and again), or whether it’s because some little part of my brain tries to persuade me that it’s healthy. And I can be persuaded a little too easily when it comes to baked goods.
These little cookies are just so good, and the cinnamon gives them just the right Mexican kick. Please try to not eat these by the batch.
- 360g plain flour
- 2 tsps baking powder
- 4 tbsps cocoa powder
- 1/4 tsp salt
- 360g caster sugar, 60g caster sugar
- 60g soya butter, softened
- 1/4 cup applesauce
- 1/2-1 tsp vanilla
- 2 tbsps cinnamon
- Preheat the oven to 180 degrees celcius.
- Mix together the flour, baking powder and salt.
- In a separate bowl, cream the butter with 360g sugar.
- Add the apple sauce and the vanilla into the butter mixture and mix until combined.
- Slowly incorporate the flour mixture into the butter mixture in batches, until every ingredient is well combined.
- In a separate bowl, combine the rest of the sugar and the cinnamon.
- Scoop out little tablespoon-sized balls of cookie dough, roll in the cinnamon-sugar mixture and place on a non-stick baking sheet, placing the balls roughly 2.5 cm apart.
- Bake for 10-15 minutes, or until the cookies begin to crack around the edges.
- Remove the cookies from the baking sheet very carefully with a rubber spatula, ensuring that they do not break and place on a wire rack to cool.
- Once the cookies cool, they will adapt a harder consistency, so refrain from assuming that they have not baked properly whilst removing them from the oven.
- Serve with a cup of tea or hot chocolate.