Just the other day my roommate made these wonderful vegan cinnamon roll cookies from the book "The Vegan Cookie Connoisseur" by Kelly Peloza, which I talked about on day 28.
These cookies were epic! There were soft like cinnamon rolls, filled with layers upon layers of cinnamon, and tasted almost like snickerdoodles. I must say these my favorite vegan cookies that I have come across so far.
Cinnamon Roll Cookies
1/3 cup vegan margarine
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 cup soy milk
1 2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons sugar
Step 1: In a large bowl combine the margarine and sugars, and beat until fluffy. Add vanilla and soymilk and mix until smooth. Then add the flour, baking powder, cinnamon and salt mixing until well incorporated.
Step 2: Mold the dough into a disk shape, then cover in plastic wrap and then chill it in the fridge for half and hour.
Step 3: Roll the dough out into 8x8-inch square, about 1/4 inch thick and then trim the edges. Turn the flattened dough onto a piece of plastic wrap or parchment paper. (Put a piece over the dough, grab the edge, and flip it.)
Step 4: Combine the cinnamon and sugar, and sprinkle on top of dough. Pat it in and dust off the extra. Using plastic wrap or parchment paper as a helper, begin rolling. When the dough is all rolled up, warp the log, put it on a plate, and stick it in the freezer for about 15 minutes.
Step 5: Slice the dough into 1/2 inch sections, and put them onto a baking sheet lined with parchment paper. Preheat the oven to 350 degrees and bake for 7 to 9 minutes. Let cool before transferring the cookies.
(Makes 15 cookies)