Greetings lovelies, I’m still on vacation (half a week left!) and I was lucky enough to have a baking date earlier this week with the wonderful Kirsten. It was great fun! We got to catch up and chat and I get so much joy sharing baking with people. She’s a vegan, so we of course had to make something we both could enjoy. We decided to pick a recipe and adapt it ourselves rather than use a vegan-ready recipe. A while back I made Sugar Cookies: 2 Ways and turned one yummy sugar cookie dough into Snickerdoodles and Thumbprint Cookies so we did a animal-free* version of this.
I’m not going to get too into recipes, if you want to make this yourself, use your favorite sugar cookie recipe (the one I use is actually the Snickerdoodle recipe from my Flour book) and get rid of the eggs and butter. We used a banana as the egg replacement (1/2 banana generally equals 1 egg) and used Earth Balance margarine instead of the butter. Because we used banana everything taste like bananas, of course, but not overwhelmingly like bananas (let me say bananas one more time). And rolling the dough in cinnamon sugar (Snickerdoodles) or sugar and then adding jam (Thumbprint) made great flavor combinations. Because there weren’t eggs, the cookies were harder than I usually prefer, but it certainly didn’t stop me from munching on my fair share of them. I also got to check off another one of my vacation baking goals.
*the sugar we used isn’t actually vegan, but Kirsten’s not picky about that.