The thinnest I have been as an adult was during my vegan experiment. However, my hair was also falling out, so perhaps I wasn’t doing it quite right. Last night I was thinking that I should make another vegan effort. The thing is, I don’t think that meat is a problem for me. I don’t have the passion for saving animals. That sounds heartless, but I like to eat meat. I know where it comes from. I ate vegan just for health reasons. Pretty sure skinless chicken breasts aren’t making me fat. Yes, I gave up meat and all animal edibles, but I also gave up sweets and alcohol.
So here I am again, facing my problem, my addiction, my passion: sugar. As I am writing this I have two tabs waiting for me to click them. The Minimalist Baker is calling me! Vegan Pumpkin Sugar Cookies! AND Easy Raw Vegan Brownies! I want to make them so much and they are vegan! Doesn’t that count for something? Am I over-thinking this whole eating thing? No, I don’t think I am.
Not over-thinking, but thinking the wrong way. I have a problem with eating sweets until they are gone. I can’t make a pan of brownies and eat one. I am greedy. Ooh, that is an ugly word! It’s true though, I don’t want to share my sweets. I want the first cookie out of the oven and I want the last one too. So, what do I do?
Either, 1. give up all sweets (will work for a time, but not a permanent solution), 2. make healthier sweets (better, as long as I don’t eat the whole recipe, negating the healthy part) 3. make small batch recipes (again, I still have to pay attention. I got into trouble with “single serving” desserts. I ate a mug cake that was almost 700 calories. That is still less than Cheesecake Factory cheesecake, but as I will never eat that cheesecake…um…did I have a point?) 4. give sweets away (I can’t eat the sweets if they are not in my house). (My apologies to any grammarians reading this post.) New Plan! I will implement all of these ideas.
I need to have sweet-free days. A dessert break, that sounds too good. A break from desserts. I know people who don’t eat sweets after every meal, they do exist. Every one has different temptations. I can walk past a slot machine and feel nothing. I cannot walk past a pan of brownies and feel nothing. Even though I know that I can never eat cheesecake, I still like to visit the cheesecakes at the Cheesecake Factory. They look so good in that case. I like to read the descriptions of them in the menu. Focus! How did I get hung up on the Cheesecake Factory? Stop saying cheesecake! Deep breath, drink of water. OK, moving on.
I can make small batch, healthy dessert recipes and give them away. Good idea. Let’s start with pumpkin sugar cookies! To make them a little more healthy, I halved the fat and added more pumpkin. One of my favorite muffin recipes Irresistible Double Chocolate Muffins, doesn’t have any added fat and uses pumpkin instead. I also used more whole wheat flour. Pretty sure I could use all WW pastry flour, but my kids might not eat them. Next objective: smaller batch, well 20 is a pretty small batch for cookies. Plus I am making these on Monday so that I can take most of them to Bible study Tuesday morning! I think that sounds pretty good.
I decided to use a cookie scoop and not get my hands all gooey.
A flat bottomed bowl works the best for the cinnamon and sugar.
I always use parchment paper for easy clean-up.
A picture of my hand. I always wanted to be a model.
These would look so much better if I had any talent for photography or a camera. Both would probably be good. On to the recipe!
Vegan Pumpkin Snickerdoodles
Makes: 20 cookies
Adapted from Minimalist Baker Vegan Pumpkin Sugar Cookies
- 1/4 cup vegan butter or solid coconut oil
- 1/2 cup pumpkin puree (I like Farmer’s Market Organic Pumpkin)
- 1/2 cup organic cane sugar
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3/4 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 2 tablespoons organic cane sugar
- 1/2 tsp ground cinnamon
- Add butter or coconut oil, pumpkin and sugars to a large mixing bowl and cream with a mixer for 1 minute.
- Mix in vanilla.
- Add corn starch, baking powder, baking soda, salt, pumpkin pie spice and 1/2 teaspoon of cinnamon, mix to combine.
- Add flours. Mix until incorporated, being careful not to over mix.
- Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F, and position a rack in the center of the oven.
- Mix 2 tablespoons of sugar and cinnamon in a small bowl. Scoop out heaping 1 Tbsp amounts of dough and roll into balls (it will be sticky) or use a cookie scoop. Swirl dough in cinnamon sugar to coat and place on a baking sheet 2 inches apart to allow for spreading.
- Bake on the center rack for 10-14 minutes, depending on how you like your cookies.
- Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely.
These stay puffy and are a bit cakey. I’ve only eaten
two three, you know for research.