Gluten Free and Vegan Nutmeg Crinkle Cookies
One of the largest requests I receive from Sift'd customers is to provide crinkle style cookies. I purposefully dodged each and every request like the plague, I really just don't care for them. As I gear up to begin the closing of Sift'd, due to financial frustrations, I decided to appease the crowd and offered crinkle cookies during the holidays. I begrudgingly took a bite of the test bake, within the following second only powdery crumbs remained. This is one of those moments that I loathe myself for not making these sooner.
Typically the crinkle cookie style is overly sweet and cakey or reminiscent of gooey butter cake, crackly and gooey. If we're being honest, I won't be choosing either. What surprised me about this recipe is the fact that these were neither. They taste and feel exactly like my favorite donut on Planet Earth, Mel-O-Cream Donuts old fashioned cake donuts. One of the memories I'm most fond of is me and my grandma sitting at the oldest Mel-O-Cream in Springfield, IL eating donuts. We both were having a tough week and money was extremely tight, so we decided to spend our last dollars and coins on several old fashioned cake donuts from M.O.C. Maybe it was the stress of the week, or maybe it was the fact that these donuts are incredible, but we sat at that booth counting our change to form enough funds to buy one after the other. Money didn't always come easy growing up, so finding cheap ways to share time with those that mattered was our key to happiness. As I type this I'm realizing that this is like Willy Wonka & the Chocolate Factory as they scavenge up enough money for a chocolate bar. The only difference is that they were aiming for a golden ticket, we knew the golden ticket was their donuts. They're soft, dense, fluffy and secretly spiced with a touch of nutmeg. I wasn't able to pinpoint the spice until making these cookies, which is embarrassing because I didn't even think I liked nutmeg until late-2021. These cookies match the flavor and texture exactly, truly a holiday miracle. Nutmeg 2023
This may be the longest story attached to a recipe post, and I am not sorry.
*Review Sift'd baking method, and ingredient preferences in past cookie post*
The Recipe
yield: 13 cookies
1 cup plant-based butter
1-1/2 cup plant-based granulated sugar
1/8 teaspoon Kala Namak Black Salt
1 tablespoon vanilla
1/4 cup oatmilk
1/4 cup maple syrup
3-1/2 cup gluten-free flour
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon coarse kosher salt
2-1/2 teaspoon nutmeg
1-1/2 cup powdered sugar
Prepare two baking sheets with either parchment paper or silicone and set aside.
Preheat oven to 400ºf.
Cream together butter, sugar, black salt and vanilla. Beat the butter mixture on medium speed for 3 minutes.
Slowly stream in oat milk and maple syrup, and mix for another 2 minutes on medium speed.
Sift together the dry ingredients into a medium bowl.
Add the flour mixture to the butter mixture; mix on low until just combined. Scrape down sides of the bowl as needed and mix for an additional 10-15 seconds until fully incorporated.
Portion the dough into ½-cup scoops, roll into & pack on the powdered sugar, flatten into hockey puck shaped disks.
Space the cookie pucks 2 inches apart on the prepared baking sheet, 6 cookies per tray.
Baking one pan at a time: 3 minutes on the lower rack, then rotate the sheet pan and bake for an additional 2½ minutes on the top rack.
Cool the cookies completely before removing from the baking tray.
As always, if you decide to bake these make sure to tag me on Instagram & Facebook! I love seeing everyone's goodies!
Keep it cheeky!
Mason