Saturday, December 11, 2010

9am Fiesta Cookies: Feel the Churro Love!

Looking for something to spice up your morning? Want to party but don't have the energy? Well, I wouldn't necessarily recommend these cookies for breakfast, but they'll make a great addition to your early afternoon fiestas!

Infused with coffee & walnuts, and rolled in decadent Cinnamon Sugar, these cookies are some of the most airy vegan cookies I've had (not to give myself too much credit, of course). I recommend eating them shortly after baking to keep them from becoming too dense. Recipe loosely adapted from (awesome site, check it out)!

A good sign: As I was baking them, Toni came into the room, his nose hot on the trial. "It smells like Disneyland". I suppose this could be a bad thing (giant turkey legs? dirty water??), but he meant churros--and boy did these taste like a mini-version of our favorite Mexican treat! Plus, you get to skip the whole deep fried bit & enjoy your dessert knowing its cruelty-free.

Oh, and I just knew I had to post these when I found out I won the DailyMeal & Flour Bakery Contest! Flour Bakery is this renowned Bakery with three locations around Boston, MA (one right by my house); unfortunately, they only have a few vegan items (though at least they clearly label them!) but, since I got their cookbook for free as a prize, I can't wait to try out some of the recipes and veganize some others :D (I will the vegan counterparts to them). Check out my cookies that won!

9am Fiesta Cookies

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 Tbsp. brown sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 cup roughly chopped walnuts
  • 1/2 tsp. salt
  • 1/2 cup vegetable oil
  • 1/2 cup strongly brewed coffee
  • 1 Tbsp. vanilla
  • 1 Tbsp. honey
  • 1/2 tsp. lemon juice
  • 1 tsp. apple sauce (I used one with apple cider in it)
  • 2 cornstarch eggs (2 Tbsp. cornstarch + 2 Tbsp. water)
  • Cinnamon, brown sugar, and turbinado sugar, to coat

1. Preheat oven to 375°F and get out a large ungreased cookie sheet.
2. Prepare the coating mixture by adding cinnamon, brown sugar, and turbinado sugar together in a small flat bottom bowl to your likely (I did a ratio of 1:1:2, about 1/2 cup total)
3. Mix the dry ingredients in a large bowl (up to salt). Add together the wet ingredients in a small bowl and mix well.
4. Add the wet ingredients into the dry ingredients. Using your hands form the dough into a big ball. (If it sticks together well, then it's the right consistency. If not, add a bit of water and mix it well.)
5. Form the dough into small cookie-sized balls and roll them into the cinnamon-sugar mixture. 6. Place on an ungreased cookie sheet. Flatten each ball a little bit. Bake for approximately 5 minutes, or until the top is cooked (no longer sticky or wet) but it is still very soft (if in doubt, take them out; they will continue to cook a bit when you take them out. Enjoy!


PS. Just in case you forgot, here's what the winning cookies (Happy Cow Cakey Peanut Butter Cookies, a mouth full--of cookies that is), looked like:


  1. These are the best cookies I have ever tasted! Thanks for the recipe Natalie x


    This. Is. All Too Fantastic.

  3. Congratulations for winning the baking contest! Your "churros" cookies looks fantastic. The texture looks light and tender, something often difficult to achieve with "veganized" recipes.

    I wonder if I could substitute regular flour for rice flour, to make those treats gluten free...

    I'm glad I found your blog!