You know those chewy M&M cookies you can get in just about any grocery store bakery? Forget the M&Ms and bake these Chewy Vegan Sugar Cookies instead. They have that same great texture and flavor, but they are vegan and homemade, and isn’t everything better when it’s vegan and homemade? And if you’re missing that chocolatey flair, throw in some dairy-free chocolate chips. They never hurt.
My darling little Dorothy is seen months old now. She is a mischievous little delight; crawling all over the house, pulling herself up onto her knees (and her feet when she can!), and getting her little hands on anything she can reach. I can’t get enough of her pudgy cheeks and her joyful grin. Dorothy has made our family complete in a way I didn’t even realize it could be.
My sweet little pumpkin has also thrown a monkey wrench into all my plans over the last fifteen months. Life all but stopped while I was pregnant, when morning sickness took over for months. Then Dorothy arrived and all I wanted was to enjoy my days with her. Clarissa and Veronica spent six weeks in the NICU, and my maternity leave was only seven weeks long. I kept my job until they were fifteen months old. My amazing twin girls changed my life and I loved their babyhood, but I never got to really savor it. Every day was about getting through the routine, just so we could get to the next day.
With Dorothy it is different. I’ve had the chance to hold her in my arms for hours on end. When she wakes at night, I don’t have to stress over the lost sleep, because I am blessed not to have to go to a difficult, high-stress, low-reward job the next morning. I’ve had the opportunity to soak up and truly enjoy every little detail of her life–the first smiles and coos, rolling over, cutting teeth, crawling, starting solid foods. And I know how lucky I am this time around.
Despite not working; despite being an experienced parent with just one baby (as opposed to being a clueless newbie with twins); despite Clarissa and Veronica being outstanding big sisters and having a superhero for a husband, I just can’t get it together when it comes to all of the non-Dorothy stuff in life. With the exception of seeing my therapist, self-care is almost non-existent. I am constantly behind on laundry. I find myself scrambling to pull together meals. I have managed to develop a handful of new recipes, but all the good intentions in the world didn’t result in getting the food photographed. Blogging used to be my creative outlet. Rather than bring me stress, it grounded me and gave me a sense of myself. But these days it doesn’t have a prominent place in my day-to-day life, even if it’s almost always at the top of my to-do list.
I am by no means quitting the blog. In fact, baking and photographing these Chewy Vegan Sugar Cookies, and then editing the pictures made me really happy (like, I had forgotten I could be so happy when I’m not with my kiddos). But posts are probably going to stay sporadic–coming in pairs or trios, and with lengthier breaks in between. I hope that’s okay with you guys. Please forgive me for being months behind on responding to comments, too. It’s easy to forget to check the comments, when you spend your days looking at this adorable face. In return for your patience, I promise to keep coming up with tasty new dishes to share, when I have the chance to take my eyes off my dare devil baby for a few minutes.
- 3/4 cup non-dairy butter
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1/3 cup non-dairy yogurt or aquafaba*
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp ground cinnamon
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt (reduce to 1/2 teaspoon, if using aquafaba from salted beans)
- 1. Preheat oven to 350 degrees.
- 2. In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.
- 3. Slowly beat in the yogurt or aquafaba, the extracts, and the cinnamon. Mix until well combined.
- 4. With the mixer on low, incorporate the dry ingredients. Beat until you have an evenly mixed dough.
- 5. Scoop the dough by the heaping tablespoon. Gently roll into a ball. Place the dough two inches apart on a greased or parchment lined baking sheet.
- 6. Bake for about 15 minutes, or until the cookies are a light, golden brown; crackled on top; and set at the edges.
- 7. Allow to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 24 cookies
- *I've tested the recipe with plain and vanilla soy yogurt and with chickpea aquafaba.