I had wanted to make them for a long time and I finally made them — the vegan cookies with exotic fruit, with ginger and papaya. I didn’t use eggs, butter or cow’s milk, so they are perfect for vegans or people with intolerances. As in my family, as you can guess from the blog title, there are 4 types of meal consumers (vegans, vegetarians, omnivores and intolerant); at breakfast I make everyone happy at once, actually with a single cookie.
I used candied ginger, which has a sharp and pronounced taste, and sweet, velvety dehydrated papaya. Instead of eggs I used homemade almond plant-based milk made with the ChufaMix (try making it with my recipe) and one teaspoon of apple cider vinegar. If you prefer, you can substitute with plant-based yogurt.
This recipe makes 16 large cookies, but if you want more just double, triple, or multiply the quantities and you’re done. Also, using the basic dough of these cookies you can create other variations: with cocoa, chocolate chips, or other fruit inside like blueberries or strawberries… have fun with your imagination!!
But now, how about putting on the apron, straightening the hat and starting to cook?
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 16Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 6 tbsp granulated sugar
- 3.5 tbsp vegetable margarine
- 1/3 cup plant-based milk (or rice or soy yogurt)
- 1 tsp apple cider vinegar
- 2 tbsp candied ginger
- 1/4 cup dried papaya (dehydrated)
- 2 tsp baking powder (1/2 packet)
- 1 pinch salt
- to taste lemon zest (grated)
- 1 lemon extract vial
- to taste powdered sugar
Preparation
1 – Place all the ingredients in a bowl, except the exotic fruit and the powdered sugar.
2 – Separately, cut the candied ginger and papaya into small dice and set them aside.
3 – Begin to knead the mixture with your hands, in the bowl, gathering all the flour.
4 – When the dough has a crumbly texture, add the candied fruit and continue kneading on the work surface until you obtain a smooth, compact dough.
5 – With the dough, form a cylindrical shape, like a large salami, and cut 16 slices about 3/8 inch thick each.
6 – Then press each dough slice on the palm of your hand and round it to form the cookie.
7 – Place the cookies on a greased, nonstick baking tray and bake in a preheated oven at 338°F (lower rack) for 15 minutes.
8 – When baked and slightly golden, remove them from the oven and let them cool before removing them from the tray. Finish by dusting the cookies with powdered sugar.
