Posts Tagged ‘cookies’

Sourdough Snickerdoodles


Adapted from about five other recipes that just didn’t suit.


  • 1 cup raw sugar
  • 1/2 cup coconut oil, butter, or butter substitute of choice
  • 1 egg
  • 1 cup sourdough starter
  • 1 teaspoon vanilla extract
  • 1 cup white flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • Topping:  1/4 cup raw sugar & 2 teaspoons cinnamon

What to do:

  • Preheat your oven to 350F.
  • Lightly grease two cookie sheets.
  • Beat the coconut oil/butter with the sugar until smooth.
  • Add the egg, sourdough starter, and vanilla, mix well.
  • Add the dry ingredients.
  • Now check your dough.  You want it to be sticky but handle-able.  Too dry?  Add a little water.  Too sticky?  Add a little flour.
  • Take a plate and sprinkle the 1/4 cup raw sugar over it.  Then sprinkle the cinnamon on top of that.
  • Roll dough into balls about 2 inches in diameter then roll them in the cinnamon & sugar mix.
  • Bake 12 to a cookie sheet for 12-15 minutes.
  • Allow to cool for 5 minutes, then transfer to racks.

I’ve tried making these with 1/4 cup cocoa powder and 1/2 cup chocolate chips and was underwhelmed.  As snickerdoodles, they’re transcendent.



Low-Sugar High-Protein Vegan Cookies

STOP!  These cookies are yummy, I promise!

The great thing about seeds is they’re affordable (look in the bulk bins at your local health food store, or find them at a farmer’s market), packed with protein and nutritious oils, and less likely to cause allergic reactions than nuts.

These cookies are PACKED with delicious seeds.


  • 1/2 cup coconut oil (or vegetable shortening)
  • 1/3 cup brown sugar (I use organic evaporated cane juice)
  • 1/3 cup coconut nectar (a new find of mine!  It’s low-glycemic and not highly processed like agave is.   I’m sure brown rice syrup would work here, too)
  • 2 tablespoons chia seeds
  • 1 tablespoon milk of your choice or water
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins (or chocolate chips, or chopped dried fruit of your choice)

What to do:

  • Beat the coconut oil, sugar, syrup/nectar, milk, vanilla, and chia seeds until creamy.  It’s really important to have the chia seeds in there so they’ll hydrate and stick things together like an egg would.
  • Mix the flour, oats, seeds, baking powder, baking soda, cinnamon, and salt in a separate bowl.  Add it slowly to the wet mixture.
  • Stir in raisins/fruit/chocolate chips.
  • Lightly grease a cookie sheet and roll about 2 tablespoons of dough into a sphere, then flatten lightly.  These cookies won’t spread much!  Bake 12 at a time at 350F for about 12 minutes.  Allow to cool at least 5 minutes before taking them off the cookie sheet.

I opted for chocolate chips in mine. Chocolate chips from Trader Joe’s are vegan friendly, but not soy-free.