Back to School Snickerdoodles

September means one thing – back to school and the end of the summer. Well, that’s not all actually, it’s house spider season (eek!) and the evenings getting rapidly colder and darker. Doesn’t sound like much fun does it?!

To smooth over the first day back at school I made a batch of these rather more-ish and delectable cookies, freshly baked for the return from school. Snickerdoodles don’t feature in the UK but I really wonder why – these soft and yet crispy beauties coated with sugar and cinnamon are an absolute delight and it’s certainly hard to stop at just one ūüėČ

This recipe was inspired by, and adapted from one that appears in Vegan Cookies Invade the Cookie Jar

Snickerdoodles (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 30 cookies

  • 1 cup dairy-free spread
  • 1 1/4 cups caster sugar
  • 2 tbsps oat milk
  • 1 tsp vanilla extract
  • 1 2/3rds cups plain flour
  • 1/4 cup cornflour
  • 2 tsps baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

For coating:

  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon

– Cream together the dairy-free spread and sugar until light and fluffy.

– Whisk in the oat milk and vanilla.

– Sift in the flour, baking powder, cinnamon and salt.

– Beat the mixture until it forms a soft dough.

– Leave to rest in the fridge for at least half an hour

РPreheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line some baking sheets with baking parchment

– In a shallow bowl, mix together the sugar and cinnamon.

– Scoop heaped tsp sized balls of dough and gently roll into balls. Toss in the sugar/cinnamon mix and place, well apart, on the lined baking sheets.

– Bake for 10-12 minutes

– Cool on the baking sheets for ten minutes before moving to a wire rack.

Chocolate Easter Biscuits

So, with the lack of actual Easter Eggs in this house I decided to make some chocolate biscuits in the shape of eggs. I didn’t have a relevant cookie cutter so made do with cutting round a cardboard cutout, hence the rough outline. They’re more or less a basic chocolate biscuit some sprayed with edible gold spray and some decorated with a hard, glossy orange icing. I reckon this would be a great standby chocolate biscuit that suits any cookie cutter shape you want for any occasion. This recipe is inspired by¬†Vegan Cookies Invade the Cookie Jar but with a fair few tweaks.

Chocolate Easter Biscuits (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 18-20 biscuits

  • 2/3 cup of granulated sugar
  • 1/4 cup sunflower oil
  • 1/4 cup oat milk
  • 1 tsp vanilla paste
  • 1 cup plus 2 tbsps plain flour
  • 1/3 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

– Vigorously mix together the sugar, oil, vanilla and oat milk.

– Sift in the flour, cocoa powder, cornflour, baking powder and salt.

– Mix well to make a firm dough. Wrap in clingfilm and rest in the fridge for at least half an hour.

– Preheat the oven to 180 degrees Centigrade

– Unwrap the dough and roll out to between 1/2 and 1 cm thickness. Cut out with a cookie cutter and transfer to a lined baking sheet.

– Cook for 8 minutes. Cool briefly on the baking sheet before transferring to a wire rack.

– Serve as is, or ice with orange/peppermint icing.

Orange Icing

easily enough for all these cookies

  • 2 cups icing sugar
  • 2 tbsps oat milk
  • 1/4 tsp vanilla extract
  • 1 tsp orange essence

– Sift the icing sugar into a bowl

– Add the oat milk and essences. Mix well to form a smooth, thickish paste.

– Ice the biscuits and decorate if wished. This icing will set hard.

Hearty Chocolate Chip Cookies

Here’s a chocolate chip cookie recipe that robust, soft, cakey and a little more substantial than your delicate cookie. They travel brilliantly so are much more suited to a picnic/journey than your usual version, and keep for much longer. I think they make a great, never-fail speedy recipe should you have kids coming over to play. (This recipe comes from Vegan Cookies Invade the Cookie Jar). It’s the school holidays and we’ve got a jam-packed week of play-dates coming up, so I thought it best to get prepared in advance!

Hearty Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 20

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup melted dairy-free spread (or use oil)
  • 1/2 cup oat milk
  • 2 tbsps cornflour
  • 2 tsps vanilla extract
  • 2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g dairy-free chocolate, chopped

– Preheat the oven to 180 degrees centigrade

– Whisk together the sugars, melted dairy-free spread, oat milk, vanilla and cornflour.

– Sift in the flour, bicarb and salt. Mix well.

– Gently stir in the chocolate.

– Drop tbsp amounts on a lined baking sheet, and flatten slightly

– Bake for 12 minutes.

– Cool on the baking sheet before moving to a wire rack.

Vanilla Thins

For a dairy-free cookie these are remarkably ‘buttery’ and are perfect for cutting into any shape and even icing. I made them for little S to take into school in a flower shape as it’s spring… they went down very well. I reckon these could take any flavour instead of the vanilla – just substitute half the vanilla essence for another extract. This recipe is from¬†Vegan Cookies Invade The Cookie Jar

Vanilla Thins (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

makes lots, at least 28!

  • 2 1/3 cups of plain flour
  • 2 tbsps cornflour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup vegetable fat (I used Trex)
  • 1/2 cup dairy-free spread (Pure)
  • 1 cup granulated sugar
  • 2 tsps vanilla paste (or use one and one of another extract)
  • 1/4 cup oat milk (Oatly)

– Sift together the flour, cornflour, salt and baking powder.

– In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the extracts and oat milk and whisk again.

– Add the flour mix and carefully combine

– Roll out and cut out shapes with cookie cutters. Place on a lined baking sheet and bake at 180 degrees for 10 minutes, or until lightly golden round the edges

– Cool on the sheet before moving to a wire rack.

Lucky Clover Cookies

It may still be March, but the weather today looks perfect for a trip to the beach. As I’ve mentioned before, picnics are very hard if you are egg/dairy/nut-free. It’ll be sandwiches, crisps, vegetable sticks, fruit and these cookies I made last night. They’re chocolate and orange and hopefully will stand up to the journey…. I’ll post the recipe later, got to make the picnic now!

I wonder if we’ll be able to get an ice lolly? Obviously ice creams are out of the question, but last year good old Calippo ice lollies you can get nearly everywhere started to contain traces of nuts – that risk may be ok at home, but certainly not in the middle of nowhere on a day out. It’s rather gutting for a child to not be able to even have an ice lolly when everyone else is tucking in on a hot day…

UPDATE: Here’s the recipe, inspired by¬†Vegan Cookies Invade the Cookie Jar. Apparently they’re like Pepperidge farm Milanos – I’m from the UK so that means nothing to me!

Choc n Orange Lucky Clover Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

Makes about 18 cookies

  • 1/3 cup oat milk
  • 3/4 cup granulated sugar
  • 1/2 cup sunflower oil
  • 1 tsps vanilla paste (2 of essence)
  • 1 tsp orange essence
  • 1 tbsp orange juice
  • 2 cups of flour
  • 2 tbsps cornflour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 45g dairy-free ‘milk’ chocolate, chopped

– Preheat oven to 180 degrees centigrade

– Whisk together the oat milk, sugar, oil, vanilla, orange juice and orange essence

Sift in the flour, cornflour, baking powder and salt. Mix well. Stir in the chopped chocolate.

– Using floured hands form large marble sized balls of dough and place on a lined baking sheet. Flatten slightly. (I then stamped mine with a clover template)

– bake for about 15 minutes

– Cool slightly, then move to a wire rack to cool.

(These were great for a picnic, but I reckon they’d be even better half coated in dark chocolate when cool)

Rocky Brownies

What a morning! We’re looking after our neighbour’s cat Rocky while they’re away on holiday. He’s old and spends a lot of time outside…. but this morning he has been savaged by a dog. The poor thing has now dragged himself into a very small gap between two houses and there is no way we can reach him. So far, the local vet has been useless (apparently we’ve got to take him in, despite the fact we can’t reach him), the RSPCA and the Fire Brigade have said they’ll call back. Meanwhile, the poor injured moggy is losing blood and we can’t help him :-(.

UPDATE: The RSPCA have now called and are on their way but it’ll take half an hour at least. Please hang in there Rocky…

So to while away the waiting time I’m going to make some brownies in his honour (hence the name) – I’ve never had much success with egg-free brownies before, so we’ll see, but this recipe is inspired by Vegan Cookies Invade your Cookie Jar, so I bet they’re lovely….

LATEST UPDATE: the fire service safely got him out. Poor little moggy was in a bad way. We got him to the vet, but sadly they couldn’t save him…. so we’re a pretty sad household now :-(. My youngest (little s) will be devastated, she even asked only yesterday ¬†if we could come and visit Rocky when we eventually move out of our rental house…..

Hopefully, the brownies that are in the oven may cheer them up a bit.

RIP Rocky, these are in memory of you – dark with a few white flecks and a little bit craggy

Rocky Brownies (dairy-free, egg-free, nut-free, vegetarian, vegan)

makes about 9

  • 90g dark dairy-free chocolate (Kinnerton is great)
  • 75g dairy-free spread
  • 2/3rds cup granulated sugar
  • 1/2 cup of oat milk
  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste
  • 100g plain flour
  • 1/2 tsp baking powder
  • 2 tbsps drinking chocolate
  • 2 tbsps cocoa powder
  • 1 pack of white chocolate buttons (Humdinger do dairy free ones)
  • pinch of salt

– Line a square baking pan with foil and oil

– Preheat the oven to 180 degrees centigrade

– Melt the dairy-free spread and chocolate together, stir until smooth

– Add the sugar and stir until dissolved

– Whisk together the oat milk, vanilla and cornflour. Add to the chocolate mix and stir

– Sift in the flour, baking powder and drinking chocolate. Gently fold in to combine. Fold in the white chocolate buttons

– Pour into the baking pan and level off

– Bake for 25 minutes until just set in the centre (they will be very fudgy)

– Let cool in the pan, then cut into portions.

– Serve with dairy-free ice cream – yum!