Saturday, August 16, 2014

Vegan Snickerdoodles

I will be bringing these cookies to one last summer BBQ. I'm very excited to celebrate a dear friend's milestone birthday and to spend time with her adorable baby (and with some other cool people, I guess). Non-vegan food-centered social events like birthday parties do pose some challenges for vegans and others with specific diets. These times are much more challenging than the proverbial protein issue, especially since they aren't imaginary.

Mostly the challenge is fitting into the event socially. I would gladly go to my friend's birthday to laugh with friends and catch up without eating. I wouldn't complain one bit, but other people would be uncomfortable. There is a certain social expectation everyone must eat if anyone is. We all learned these manners from childhood, and overall they are a fair set of rules. When there are dietary restrictions involved things just get convoluted with politeness pressure. It's rude not to eat, and it's rude not to serve everyone; so hosts and guests alike stumble over each other worrying if the other one is happy.

I like to have an idea of the menu going in, which is easier the better I know the host of the party. Today's host is one of the most selfless people on the planet, so she has made sure there will be vegan options. I told her I would bring something to ease her workload and arranged to bring a dessert. This way I can participate in the oh, so socially important cake time. The conundrum then became bringing something sweet that would not compete with the birthday cake. Let's face it, vegan cupcakes eclipse anything else. So, I settled on the sugary, cinnamony snickerdoodles you see above. Also delicious, but less flashy.

This is another recipe from Martha Stewart's Cookies, with applesauce replacing the eggs.

Vegan Snickerdoodles
adapted from Martha Stewart's Cookies
makes about 2.5 dozen cookies

2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup vegan margarine
1 1/2 cups plus 2 tablespoons sugar
1/2 cup applesauce
2 tsp. ground cinnamon

1. Preheat oven to 350 degrees. In a bowl, combine flour, baking powder and salt. Set aside.
2. Beat together margarine and and 1 1/2 cups sugar until light and fluffy. Add applesauce and mix.
3. Mix in flour mixture about a half cup at a time until well combined.
4. In a small bowl, combine 2 tablespoons sugar with cinnamon. Shape dough into 1 inch balls and roll in cinnamon sugar.
5. Place on baking sheet at least two inches apart. Bake cookies 12 to 15 minutes until edges are golden.
6. Cool for 2 minutes on baking sheet, then move cookies to wire rack to finish cooling.

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