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Friday, January 28, 2011

Churro Cookies

Some of my better recipes are mistakes! When I was little, my favorite cookie was the Snickerdoodle. There's something about the slightly grainy texture on the outside, the shock of cinnamon, and the crunchy texture underneath. Yum, yum, yum.

I've been trying to sub out coconut oil for palm oil, and have been trying various natural cane sugar replacements. I've found that palm oil just works with cookies and sugar is really what gives cookies that crunch. These cookies definitely don't have that classic crunch, but the result was unexpectedly popular.

When my brothers and I were younger, we liked it when my mom would stop by a fast food place and let us order dessert. One of the taco chains had churros. We loved them! Greasy, crunchy, gooey, and gritty all at the same time. I think I remember they came out with a cream filled churro and it ended up being way too much - they are so greasy without the filling. I'm pretty grossed out by some of the things I used to really look forward to. If I had a crystal ball and could see the allergies I would develop, I probably would have scraped together the money to make it to Europe and make a food vacation out of it.

Back from my tangent....when my brothers were over last weekend, they devoured these cookies. They both really liked them and couldn't put their finger on what it was reminding them of. I took a big bite and sat there thinking as I was chewing and it finally dawned on me. Churros!

Churro Cookies
1 c White Rice Flour
2/3 c Teff Flour
1/4 c Arrowroot Powder
6 soaked Dates
3/4 c soak water
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Cream of Tartar
1/2 c + 2 T melted Coconut Oil
1.5 oz (1 shot) of Agave
1 Vanilla Bean, scraped
1/2 tsp salt

Enough vegan cane sugar and plenty of cinnamon to coat each cookie generously.

Preheat the oven to 350 degrees. Combine all of the dry ingredients. Add the coconut oil and agave. Put a handful of cane sugar (1/4 c) and 1 tsp of cinnamon on a small plate. Form dough into balls about the size of a golf ball, and roll around in the sugar and cinnamon mixture. The dough will be greasy. It's part of what makes them good. Flatten out the cookie on a cookie sheet with the flat of your hand. Bake for 8-10 minutes. Let cool and then move to a cooling rack to cool further.

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