+SFO
These are the ideal wintertime cookies! Loaded with typical warm spices and rolled into a cinnamon-y sugar crunch mix, the recipe yields the type of cookie you’ll want to add to Santa’s plate so that he doesn’t deem you to be too naughty this year. Judgmental much? —CS
MAKES 20 COOKIES
10 tbsp (120 g) evaporated cane juice, divided
¼ cup (48 g) organic light brown sugar, not packed
⅓ cup (80 ml) combination half grapeseed oil and half melted coconut oil
2 tbsp (40 g) blackstrap molasses
1 tsp pure vanilla extract
1 tsp ground cinnamon, divided
¼ tsp ground cardamom
⅛ tsp ground nutmeg
¼ tsp fine sea salt
1½ cups (180 g) whole wheat pastry flour
½ tsp baking soda
3 tbsp (45 ml) unsweetened plain plant-based milk (use soy-free)
Preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper.
Place 8 tablespoons (96 g) of the cane juice, the sugar, combination of oils, molasses, vanilla, ½ teaspoon of the cinnamon, cardamom, nutmeg and salt in a large bowl. Stir to combine. Sift the flour and baking soda on top. Stir it all to combine: the mixture will be sandy. Add the milk and stir to combine. You can use a clean hand to stir the dough.
Combine the remaining 2 tablespoons (24 g) cane juice with the remaining ½ teaspoon ground cinnamon in a small, shallow bowl. Set aside.
Scoop 1 packed tablespoon (25 g) of dough per cookie, and roll it into a ball. Repeat this with the remaining dough. You should get 20 cookies.
Roll each ball of cookie dough in the cinnamon sugar. Place it on the prepared sheet and flatten it just slightly.
Bake for 10 minutes. Remove them from the oven and leave on the cookie sheet for 2 minutes before transferring the cookies to a cooling rack.