Vegan Dessert Recipes// Cinnamon Sugar Cookies & Peppermint Brownies

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Hey guys! Here are a few of my favorite vegan dessert recipes. These desserts can be made at any time but are especially great during the Winter. If you’re looking to indulge, these are some great options! I hope you all had an amazing Christmas/ holiday season and a happy new year!

*Cinnamon Sugar Cookies*

I basically just used the Minimalist Baker recipe with a few small tweaks here and there. Here’s a link to the original recipe if you want to check it out- http://minimalistbaker.com/1-bowl-vegan-sugar-cookies/

INGREDIENTS
1/2 cup (1 stick) vegan butter
1/2 cup cane sugar
1/4 cup brown sugar
1/4 cup pumpkin puree
1 tsp vanilla extract
1 3/4 cups oat flour (can be substituted for all purpose flour but I preferred the taste with oat flour and wanted a gluten free option)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

FROSTING
1/2 cup vegan butter
1/4 cup vegan cream cheese
2 1/2- 3 cups powdered sugar
Vanilla extract, to taste (optional)
Cinnamon, to taste (optional)

1. Add softened butter to a large mixing bowl and cream with a mixer (or if you’re like me and barely have any kitchen tools, you can just use a fork haha)
2. Add sugar, brown sugar, vanilla and pumpkin puree. Beat for 1 minute
3. Slowly sift flour, baking soda, baking powder and salt into a bowl. Lighty stir and then sift into the wet ingredients.
4. Mix until incorporated. You can add a little bit of non dairy milk or flour to adjust the consistency.
5. Cover and freeze dough for 15 minutes.
6. While dough is in the freezer, preheat oven to 350 degrees F
7. Scoop heaping 1 Tbsp amounts of chilled dough and roll into balls
8. Arrange cookies on a clean baking sheet. You can gently press down on the cookies to slightly flatten them for more even baking
9. Bake on center rack for about 10-12 minutes (I checked mine after 8 because I’m paranoid but they ended up taking closer to 12)
10. Remove from oven and let cool completely.

11. While cookies are cooling you can make the icing by beating the butter and cream cheese together until light and fluffy (once again, I had to use a fork but would recommend using an electric mixer to save yourself an arm cramp)
12. Slowly add powdered sugar and cinnamon. You’ll want it to be relatively thick so it holds it’s shape once on the cookies.
13. Once cookies have completely cooled, spread on the icing. You can also add coconut flakes or additional cinnamon on top.

*Peppermint Brownies*

INGREDIENTS
1 cup flour
1/3 cup cocoa powder
1 cup cane sugar
1/4 cup brown sugar
1/4 cup vegan butter
1/4 cup coconut oil
1/4 cup maple syrup
3/4 tsp baking powder
1/4 tsp salt
1 cup vegan chocolate chips
1/4 cup crushed candy canes

FROSTING
Same frosting as sugar cookies but I didn’t add the cinnamon

1. Preheat oven to 350 degrees F
2. Melt coconut oil and vegan butter over the stove.
3. Remove from heat and mix in half of the chocolate chips until melted. Add in sugar, maple syrup and vanilla
4. While chocolate/ sugar mixture is cooling, sift flour and and cocoa powder, baking powder and salt into a bowl.
5. Combine dry ingredients into wet. Add in crushed candy canes and remaining chocolate chips. Stir
6. Pour mixture into a greased cake tin and bake for 15-20 mins (Once again, I’m paranoid and checked mine way to early. Mine ended up taking about 18 mins to cook)
7. Once brownies have cooled, add icing and decorate with additional chocolate chips or candy cane pieces.


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