When I have unexpected company, and need to make a quick vegan cookie to serve with tea or coffee, this 3 ingredient (well 4 – if you count the cinnamon I sprinkle on top of the cookies). This recipe is a subtle (not too sweet — but is sure to satisfy your sweet tooth) Middle Eastern delight. These cookies are a staple in most Israeli and Moroccan homes! I bake these often. I even bake these at open houses!
The aroma emitted while baking is so comforting, and will make your home smell inviting. They go perfect with tea with fresh mint, or even coffee (with soy or almond milk, of course! — cow milk — well, not so much). I also love that prep and bake time together will not take more than 20 minutes from start to finish! Even the most inexperienced baker or cook can make these. I promise they won’t disappoint.
Yield: 40 cookies (I cut the recipe in half when I only need a small amount for 3 to 4 people).
- 5 cups of all-purpose flour (sift into bowl, 1 cup at a time)
- 1 cup (100 grams) powdered sugar (only powdered sugar works for this recipe)
- 1 1/2 cups canola oil or vegetable oil ( NO olive oil)
- Cinnamon (optional) to lightly sprinkle on top of cookies before they go in the oven – personally I think this ingredient adds to the cookie! A little goes a long way
Preheat oven at 350 degrees Farenheit/180 degrees Celsius.
Sift dry ingredients into bowl. Add the oil. With clean and washed hands, gently mix the ingredients together. You’ll be gently kneading the soft dough in the bowl. You’ll want to do this for about a minute or two, until most of the dough is formed (some may break up — that’s perfectly OK). The cookie dough will be soft, so don’t think you’re doing something wrong.
I use a cookie dough scooper thing (see pic below). You can buy one at Michael’s or Amazon for about $4. But if you don’t have one don’t fret! Roll into circular shapes (about the size of a truffle) and when you place it on a cookie sheet lined with parchment paper (if you don’t have parchment paper, spray cookie sheet with non-stick spray), make sure you space it out about 3/4 of an inch between each cookie. You should be able to fit 19 to 20 cookies on a larger size cookie sheet. Once you place all the truffle sized dough out (for the dough that breaks apart in the bowl, just collect it all with your hands and form into small balls — again about the size of a truffle) — gently press the dough down to flatten it. Be gentle but don’t be afraid to do so. You can use a fork as well. Then, if you have a small sifter, sprinkle a little bit of cinnamon on each cookie. I use a tea infuser spoon (see pic below). I just gently tap on it and the cinnamon ever so gently is sprinkled on top of the cookies — it’s such a lovely touch (a discrete addition that adds lots of flavor not to mention smells amazing when baking.
Bake for 12 minutes. I find that if you bake for longer, the cookie once cooled, will become to hard. Now the first time I made these, I touched the cookie and it felt too soft, so I baked for a few minutes (thus, read above sentence). 12 minutes is just right! Take out of oven, and allow to completely cool. If not serving right away, once cooled, store in an air tight container!
By the way — if you’re making the full batch (i.e. 40 cookies), use two cookie sheets and you can bake them both at the same time. I wasn’t sure how that would work out, until I took a leap of faith, and tried it, and the two cookie sheets with 40 cookies came out amazing.
From my Vegan kitchen to yours. I hope you’ll enjoy these cookies!!
— Anabelle Taub