Hey guys, it’s been sooooo long since I’ve posted a recipe, and it feels amazing to share again.
Morning meditation is starting to feel pretty normal. I’m still far from a morning person, and I still stay up way too late but meditation leaves me feeling mentally refreshed. I’ll go and sit outside with a golden milk latte or an iced coffee with soy milk, both homemade, vegan, and in reusable cups with reusable straw of course!
School started here, so things have been a bit chaotic. I’m itching to go out to different places rather than just staying home in my typical routine. Ive absolutely loved living in Wisconsin and theres so much to see and do and every village or town is unique and I want to see it all. I’ve gotten to experience a viking themed pub, a brewery tour, gorgeous parks, and lovely small towns.
Anyway, I’m rambling. On to the recipe! This recipe is adapted from The Mostly Vegans recipe, if you haven’t followed her you really should! These cookies are so soft, can easily buy everything in bulk, minus sprinkles sadly, and dont have nasty additives. Enjoy!
Vegan Sprinkle Cookies
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt, I used pink Himalayan
- Dash of cinnamon for a bit of flavor depth
- 3/4 cups white sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract, the original recipe calls for 1/2 tsp but I LOVE vanilla
- A buttload of sprinkles!
In a bowl whisk together all dry ingredients, including sprinkles. In a separate bowl mix together all wet ingredients. Pour the wet ingredients into the dry ingredients and mix. Stick in the fridge for two hours, to keep a really fluffy cookie.
Once the dough is chilled, scoop onto a silpat mat (or parchment paper if you aren’t zero waste) sprinkle the tops with additional sprinkles and bake at 375 for 10-12 minutes. I like my cookies fluffy so I didnt flatten them, so they needed a little extra time to finish cooking. Let cool and enjoy with a tall glass of plant milk!