After many days of home baking, boating, and biking, I arrived back in the Miniapple early this morning.
Thing #1: New obsession: Joy the Baker and her podcast. They had an episode about the "hippiest" things they do. It's like listening to myself do a podcast.
Thing #2: Grocery shopping. Target has a new kind of sparking beverage for me to buy...this one has a grapefruit flavor WHY DO YOU DO THIS TO ME, TARGET? Also, I finally forced myself to buy instant coffee granules. We're currently in the middle of a love affair because of...
Brown Sugar COFFEE Cookies (adapted and made vegan from this recipe on Joy the Baker)
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon of cinnamon (or if you're like me, three times that amount)
1/2 teaspoon ginger
1 tablespoon instant coffee granules
1/2 cup vegan butter
1/4 cup canola oil
1 1/4 cups brown sugar
1 tablespoon non-dairy milk
1 teaspoon vanilla
1 tablespoon cornstarch
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and coffee.
In a larger bowl, beat together butter, oil, and sugar for about three minutes. Add vanilla, cornstarch, and non-dairy milk and beat til smooth
Add dry ingredients to the bowl with the butter and sugar mixture and beat til a dough forms. Cover bowl in plastic wrap and chill in refrigerator for 30 minutes.
Preheat your oven to 350º. Drop tablespoon sized balls of dough onto greased or lined baking sheets and bake for 10-12 minutes. Let cool on pans for five minutes before moving to wire cooling racks.