Delicious Vegan Desserts
Tender Maple Cinnamon Cookies
Cookies are a delicious treat at any time of the year, but more often than not, they contain copious amounts of sugar and fat.
These cookies, flavored with maple syrup and cinnamon, offer a healthier alternative to traditional recipes. They’re chewy, just sweet enough to satisfy a craving, and take less than half an hour to prepare.
- 1 cup vegan butter, room temp.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup non-dairy yogurt, plain
- 2 cups all-purpose flour
- 1 cup wheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- Preheat oven to 350 degrees.
- Using an electric mixer, cream the butter and both sugars until fluffy.
- Beat in the syrup and yogurt, taking care not to overmix.
- In another bowl, whisk the remaining ingredients together.
- Add the dry ingredients to the wet ingredients, then mix until smooth. Like before, avoid overmixing.
- Pinch dough off from main ball and roll into spheres, placing each 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 9-10 minutes, or until lightly browned and set at the edges.
- Cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack carefully. Cool completely before storing. (Or eating. No judgement here.)
Cinnamon Coconut Ice Cream
Holding true to the theme of cinnamon established above, allow me to introduce you to one of my favorite non-dairy ice cream recipes.
The base of this creamy treat is coconut milk, which you can find sold at most retailers for a relatively low price.
- 2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)
- 1/2 cup raw sugar
- 1 tsp quality vanilla extract
- 1 pinch xanthan gum (optional)
- 1/2 tsp cinnamon
- 2 Tbsp cinnamon sugar
1. Heat coconut milk in a saucepan over medium high heat. Add sugar, stirring continually. Bring to a boil and whisk for 1-2 minutes.
2. Remove mixture from heat and stir in the vanilla extract, 1/2 tsp cinnamon and a pinch of xanthan gum. Whisk until the ingredients have just come together.
3. Transfer to a glass bowl and refrigerate until cooled. This should take about seven hours.
4. Once the mixture is chilled through, transfer it into your ice cream machine and mix according to the manufacturer's instructions.
5. When the ice cream is nearly done—it should take about 35-40 minutes—sprinkle in half of the cinnamon sugar dust. When the ice cream machine finishes its cycle, transfer to a freezer-safe tupperware and sprinkle in the rest of the cinnamon sugar. Stir with a knife to slightly incorporate.
6. Once stirred, you can consume the ice cream soft or let sit in the freezer. It should keep for about a week. If serving at a later time, let thaw 10-15 minutes.